Serves 2–3

Quick and easy traybakes are the way forward. I love the ease of throwing a load of ingredients into a roasting tin and just popping it in the oven, especially when the results are really good and make you think you want to do this again. Happy days. 


  • 6 large bone-in, skin-on chicken thighs 

    WNK-Persiana EverydayBookcover Persiana Everyday Sabrina Ghayour
  • 2 tablespoons olive oil

  • 1 heaped tablespoon za’atar

  • 1 tablespoon paprika 

  • 1 tablespoon garlic granules

  • finely grated zest of 1 unwaxed lemon and juice of 1/2

  • Maldon sea salt flakes and freshly ground black pepper 


Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a roasting tin with baking paper.

Put the chicken thighs into a mixing bowl, drizzle with the olive oil and add the spices, garlic granules, lemon zest and juice and a generous amount of salt and pepper. Using your hands, mix until the thighs are well coated in the mixture on both sides. 

Place on the lined tin and roast for 1 hour until nicely browned and cooked through (check them after
45 minutes). Serve immediately.

Serve with Baked Halloumi with Lemon, Wild Thyme & Honey or Spiced Orzo Polow

Recipe reprinted with permission from Persiana Everyday By Sabrina Ghayour. Food Photography by Kris Kirkham. Distributed by Hachette Book Group. Aster is an imprint of Octopus Publishing

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