Middle Eastern Chicken Thigh and Veg Traybake
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Middle Eastern Chicken Thigh and Veg Traybake

Middle Eastern Chicken Thigh and Veg Traybake

with Zhoug, Cheese and Yoghurt

This Middle Eastern Chicken Thigh and Veg Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time10 minutes


serving amount

700 grams


2 unit(s)


1 unit(s)

Red Onion

80 grams

Tenderstem Broccoli

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

45 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

4 unit(s)

British Chicken Thighs

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)4206 kJ
Energy (kcal)1005 kcal
Fat46.3 g
of which saturates14.7 g
Carbohydrate96 g
of which sugars26.3 g
Protein58.3 g
Salt1.74 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Start the Prep

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the red onion, then cut each half into 3 wedges.

Halve any thick broccoli stems lengthways.

Get Roasting

Pop the potatoes, carrots and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Brocc On

When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.

Toss Together

When everything's ready, transfer all the roasted veg to your largest tray.

Drizzle over the zhoug and honey (see pantry for amount), then toss to coat.

Serve Up

When the chicken's cooked, slice into 1cm thick slices.

Share the veggie traybake between your serving bowls. 

Drizzle over the yoghurt. Top with the sliced chicken and crumble over the Greek style salad cheese to finish.