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Za'atar Spiced Roast Chicken with Potatoes

Za'atar Spiced Roast Chicken with Potatoes

Servings 6 people
Prep Time 15 minutes
Cook Time 35 minutes
Marination 2 hours

Ingredients

For the Chicken

  • 6-8 pieces chicken thigh bone-in
  • 2 heads garlic cut in half
  • 2 tbsp za'atar
  • 2 tsp sumac
  • 1½ tsp salt
  • ½ tsp black pepper
  • 3 lemons 2 sliced into ½cm thick slices. 1 remove zest and reserve the juice
  • 3 tbsp olive oil plus extra for drizzling before oven
  • 1 tbsp fresh thyme removed from sprig

For the Potatoes

  • 800 grams baby potatoes cut in half (no larger then 3cm)
  • 1 tbsp zaatar
  • juice of a lemon reserve zest for zaatar sauce
  • 1 tsp sumac
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

For Garnish

  • 100 grams feta cheese ½ cup
  • 58 grams pomegranate ⅓cup
  • 2 tbsp chopped parsley

For Zaatar Sauce

  • 1 tsp zest of a lemon
  • 2 tbsp zaatar
  • 3 tbsp olive oil

Instructions

For the Chicken Marinade

  • Place the chicken in a large bowl. Add za'atar + sumac + salt + pepper + sliced lemon + zest of a lemon + juice of a lemon + garlic + fresh thyme + olive oil.
  • Using your hand's mix well, cover with cling film, and allow to marinate in the fridge for a minimum of 2 hours or overnight.
  • Remove the chicken from the fridge 30 min to an hour before cooking to allow it to come to room temperature.

For the Potatoes

  • Into a bowl place your potatoes (cut no bigger then 3cm) with zaatar + lemon juice + salt + pepper + sumac + olive oil. Mix well. Set Aside

For Za'atar Sauce

  • In a small bowl mix za'atar + olive oil + lemon zest. Mix well, set aside.

Roasting

  • Preheat oven to 200°C (400°F)
  • Place chicken and potatoes onto a baking sheet leaving a little bit of room between the ingredients. Pour on the rest of the marinade from the chicken and potatoes. Drizzle each piece of chicken with some olive oil.
  • Place in the oven for 30-40 min or until an instant-read thermometer inserted into the chicken reads 73°C (165°F). Turn on the broiler for 5 min to get the skin golden brown and crisp. Chicken doness can vary with the size of the chicken pieces and oven, so rely on a thethermometer inserted into the thickest part of the chicken. If you do not have a thermometer, using a knife, make an incision in the thickest part the juices should be running clear. If the potatoes are still not fork-tender, remove the chicken, and pop the potatoes back into the oven for 10 minutes or until fork-tender.

Serving

  • Sprinkle with feta cheese, parsley, and pomegranates. Serve along with za'atar sauce.
Course: Main Course