Lemon and Za'atar Chicken Traybake

Place the chicken thighs in a bowl with the lemon juice, olive oil, yogurt, garlic, salt, black pepper, chicken bouillon powder, and za'atar, distributing the ingredients evenly over the chicken.

Rub the marinade thoroughly over the chicken thighs, working it into the slits and turning the pieces until evenly coated on all sides.

Cover and marinate the chicken thighs in the refrigerator for 60 minutes, allowing them to absorb the flavors before baking.

Spread the potatoes, onions, and green bell pepper in a baking tray. Toss the marinated chicken thighs with the vegetables and remaining marinade, then arrange the chicken evenly on top.

Cover the chicken with a crumpled sheet of parchment paper dampened with water, laying it directly over the surface to retain moisture. Then cover the tray tightly with aluminum foil, pressing it around the edges to seal any gaps and trap the steam inside.

. Use the oven's bake setting.

Arrange the potatoes and onions on a serving plate with a chicken thigh, keeping the ingredients intact, and serve hot.

Garnish with lemon slices and chopped parsley, distributing them evenly over the top before serving hot. Serve the chicken traybake with Arabic flatbread or cooked white rice, as desired.