Lebanese Inspired Traybake
Preparation time
Cooking time
Total time
The combination of Za'atar and Ras El Hanout makes a delicious and unusual marinade for chicken or vegetables. I served the traybake as a midweek meal.
Recipe type: Mains
Cuisine: Lebanese
Servings: 4-6
  • 75g Billington’s Light Muscovado Sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon za'atar
  • 1 tablespoon Ras el Hanout
  • 1.2kg chicken pieces washed and cleaned
  • or for vegans add a mix of vegetables up to 1.2kg's
  • Optional
  • 2 potatoes cut into wedges and parboiled
  • 2 sweet potatoes cut into wedges and parboiled
  • ½ head of cauliflower, cut into small florets
  • 4 corn on the cob (boiled)
  • Or any vegetables that you enjoy roasted
  1. Preheat the oven to 180 degrees
  2. Mix and marinate the chicken or the vegan option of butternut, aubergine for a day or a couple of hours. If you are pushed for time you can cook them straight away.
  3. Add the vegetables onto the bottom of a roasting dish top with the chicken if using and cook for
  4. mins-1 hour until the chicken and vegetables are cooked through.
  5. Remove the chicken and grill the vegetables for a few minutes or until golden in colour.
Only marinade harder vegetables overnight.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/lebanese-inspired-traybake/