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Simple Recipes for Every Day

Za'atar Chicken Sheet Pan Dinner

Chicken leggs with za'atar and cauliflower roasted on a sheet pan with fresh parsley
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  35 min

Ingredients

  • 3 pounds bone in skin on chicken thighs and legs
  • 3 tablespoons Olive oil
  • 2 ½ teaspoons Kosher Salt, divided
  • 2 tablespoons Za'atar spice blend
  • 1 Head cauliflower, cut into small florets
  • 3 Large shallots, quartered

Za'atar Oil

  • ¼ cup Olive oil
  • 2 tablespoons Za'atar
  • 1 teaspoon kosher Salt
  • 2 Garlic cloves, finely minced

Method

  1. Preheat oven to 425°F.

  2. Using a paper towel, pat chicken down until dry.

  3. In a small bowl mix together olive oil, 2 tsp of the salt and za’atar spice blend.

  4. On a large baking sheet toss cauliflower and shallots with half of the za’atar mixture. Coat chicken with remaining mixture and arrange between cauliflower. Sprinkle chicken with remaining salt and bake for 35-40 minutes.

  5. While chicken is baking make za’atar oil by mixing together all ingredients.

  6. When chicken is done, and you get an internal temperature reading of of 165°F on a meat thermometer, drizzle the chicken thighs with za’atar oil and serve!

  7. Serve with optional hummus, tahini sauce or tzatziki. Or serve over couscous.