Orange and Zhoug Chicken Tray Bake

This is a super easy recipe that works well as a quick mid-week meal. Packed with fresh veggies, chicken and baby potatoes, it also makes a healthy addition to your weekly recipes! 

Serves 4

Prep time: 1 hour


For the tray bake 

  • 6 chicken thighs 
  • 1 Aubergine, roughly chopped 
  • 2 carrots, roughly chopped
  • 2 bell peppers, roughly chopped
  • 1 red onion, sliced in chunks
  • a handful of cherry tomatoes
  • a handful of baby potatoes, cut in half 

For the marinade

For the garnish 

  • 1 can of chickpeas, drained 
  • 1 tsp of smoked paprika 
  • 1 tsp of cumin
  • a handful of dill, chopped
  • a handful of parsley, chopped 
  • half a packet of feta  


  1. Preheat your oven to 180 degrees C fan.
  2. Combine all the marinade ingredients together and set to one side.
  3. Put the chickpeas in a baking tray and cover with a dash of olive oil, smoked paprika and cumin. Mix well and roast for 20 mins until they are crispy.
  4. Add all the tray bake ingredients to a large tray and smother in the marinade, making sure it's coating everything.
  5. Roast in the oven for 40 minutes, taking it out half way through to baste everything again with the marinade.
  6. Garnish with the crispy chickpeas, feta, and fresh herbs.