Marinated Chicken Thigh and Vegetable Tray Bake

Combine the olive oil, yogurt, lemon juice, vinegar, lemon zest, garlic, tomato paste, red pepper paste, salt, ground red pepper, black pepper, mixed spices, ground coriander, turmeric, cinnamon, ginger, cardamom, bay leaves, and wild thyme in a bowl.

Blend the marinade with an immersion blender or countertop blender until smooth and uniform, with no visible lumps.

Use a knife to make fairly deep slashes in the chicken thighs without cutting down to the bone, allowing the marinade to penetrate the meat.

Coat the chicken thighs with most of the marinade and whole spices, massaging it into the meat and working it into the slashes until all surfaces are evenly covered. Reserve some of the marinade for the vegetables.

Toss the potatoes, carrots, and onions with the remaining marinade until the vegetables are completely and evenly coated.

Spread the marinated vegetables in an even layer in a baking tray, avoiding overcrowding so they cook evenly.

Arrange the marinated chicken thighs over the vegetables, leaving space between them so the chicken and vegetables cook evenly.

Scatter the garlic and lemon around the tray between the chicken and vegetables so their flavor infuses the entire dish.

Cover the tray tightly with parchment paper to trap moisture around the chicken and vegetables as they cook.

Cover the tray tightly with aluminum foil over the parchment paper, sealing the edges well to prevent steam from escaping.

Bake the covered tray on the middle rack of an oven preheated to 200°C (392°F), using conventional top and bottom heat, for 60 minutes, until the chicken and vegetables are tender.

Remove the aluminum foil and parchment paper, then return the chicken thighs to the middle rack and bake at 200°C (392°F) until browned on top with an appetizing golden color. Use the oven's bake setting.

Serve the chicken hot with the vegetables, bread, and yogurt.