Pan Roasted Chicken With Zaatar Potatoes And Greens Recipes

ONE SHEET PAN ROASTED ZA'ATAR CHICKEN AND POTATOES

Steps:

• Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you'd like.
• Combine the olive oil, lemon juice, 2 tablespoons of za'atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).
• Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like.
• Bake the roasted za'atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.

PAN-ROASTED CHICKEN WITH ZA'ATAR, POTATOES, AND GREENS

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt.
• With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes.
• On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes.
• Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.

ROAST CHICKEN WITH LEMON, ZA'ATAR, AND POTATOES

Steps:

• Several hours or the night before cooking the chicken, remove giblets from the chicken and pat the skin dry. Cut the lemon in half, and place half inside the cavity. Slice the other half crosswise as thinly as you can into four slices and insert the slices under the skin, one under each breast half and one under the fattest part of each thigh. Rub the salt and za'atar into the skin, then truss the chicken and refrigerate it for several hours or overnight.
• Remove the chicken from the fridge to bring it up to room temperature before roasting. Preheat the oven to 475°F.
• Place an elevated roasting rack in a roasting pan. Toss the quartered potatoes with a small amount of olive oil and salt (maybe even a little more za'atar) and place them in the bottom of the roasting pan, arranging them around the rack. Place the chicken on the rack, breast-side-up. If you do not have an appropriate rack, improvise with wadded up aluminum foil, or place the chicken right on the potatoes.
• Roast the chicken for 30 minutes - the skin will turn golden and may start to blister. Remove from the oven and flip the chicken onto its breast. Turn the potatoes, put the pan back into the oven and roast for 15 minutes more, then remove the pan from the oven, turn the potatoes again if needed, and turn the chicken onto its back for 5-10 more minutes to crisp the skin. Carefully tilt the chicken so that the juices that have accumulated into the cavity run out into the pan - the chicken is done when the juice runs clear and has no trace of red.
• Remove the chicken from the oven and let rest for 15 minutes before carving.

ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Steps:

• Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
• Do ahead: Sauce can be made 1 day ahead. Cover and chill.
• Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
• Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
• Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
• Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
• Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

OVEN-ROASTED ZA'ATAR CHICKEN BREASTS

Steps:

• Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
• Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.