One Sheet Pan Roasted Zaatar Chicken And Potatoes Recipes
PAN-ROASTED CHICKEN WITH ZA'ATAR, POTATOES, AND GREENS
A tip when making this chicken dinner: Cutting slashes into the meat helps it absorb the flavor of the za'atar (herb) rub in this easy one-sheet pan meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 8
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.
17 BEST WAYS TO COOK WITH ZA'ATAR
If you want something healthy, bold, and delicious, these za'atar recipes might just change your life. They're nutty, herbaceous, and oh-so-scrumptious.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious za'atar recipe in 30 minutes or less!
Nutrition Facts :
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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