Indulge in the aromatic and savory flavors of this Za’atar Roasted Chicken and Vegetables with Tahini Drizzle. This Middle Eastern-inspired dish is a symphony of tastes and textures, combining succulent chicken, crispy potatoes, and vibrant vegetables, all harmoniously seasoned with za’atar and topped with a creamy tahini drizzle.
Ingredients:
- 3 tablespoons of za’atar spice blend
- 10 tablespoons of extra-virgin olive oil, divided
- 6 tablespoons of fresh lemon juice, divided
- 1 tablespoon plus 1 teaspoon of kosher salt, divided
- 4 skin-on, bone-in chicken thighs (about 2 pounds total)
- 1 pound of fingerling potatoes, halved lengthwise
- 8 ounces of broccoli, trimmed and cut into 1-inch florets
- 1 red onion, cut into 1-inch-thick wedges
- 1/4 cup of tahini
- 3 tablespoons of cold water
- Lemon wedges, for serving
Directions:
Step 1: In a large bowl, whisk together the za’atar spice blend, 6 tablespoons of extra-virgin olive oil, 4 tablespoons of fresh lemon juice, and 1 tablespoon of kosher salt. Reserve 1/4 cup of this marinade in a small bowl for later use. Add the chicken to the remaining marinade and toss to ensure it’s well coated. Cover and allow the chicken to marinate at room temperature for 30 minutes.
Step 2: Preheat your oven to 425°F (220°C). Add the halved fingerling potatoes to the bowl with the chicken and toss to coat. Arrange the chicken on a baking sheet, skin side up, and place the potatoes, cut sides down, around the chicken pieces. Pour any remaining marinade over them. Bake the chicken and potatoes for 15 minutes.
Step 3: Meanwhile, in a medium bowl, toss the broccoli and red onion with the reserved marinade, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. When the initial baking time is up, remove the sheet pan from the oven and transfer the broccoli and onion to the pan, ensuring the vegetables make contact with the pan as much as possible.
Step 4: Continue baking until the vegetables become tender and the chicken is thoroughly cooked (you can use an instant-read thermometer inserted into the thickest part of the chicken, which should register 165°F or 74°C), approximately 20 more minutes.
Step 5: In a small bowl, whisk together the tahini, water, and the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1/2 teaspoon of kosher salt. Drizzle this creamy tahini mixture over the roasted chicken and vegetables.
Step 6: Serve your Za’atar Roasted Chicken and Vegetables with Lemon wedges alongside. The zesty tahini drizzle perfectly complements the savory, spiced flavors of this delectable dish. Enjoy!