Roasted Za’atar Chicken with Potatoes

roasted za'atar chicken with potatoes

Roasted Za’atar hicken with Potatoes

Roasted Za’atar Chicken with Potatoes

Roasted Za’atar Chicken with Potatoes is a great way to use our flavorful Lebanese Za’atar Middle Eastern Spice Blend. Most of us have been introduced to Za’atar as a pita bread topping, which is broiled or baked on top of olive oil-brushed pita bread. If you want to try it that way, try our recipe for both Pita Bread and Herbed Za’atar Pita Bread.

Za’atar is a perfect spice blend for use with chicken since it’s made with thyme, marjoram and other spices which compliment chicken. You’ll also find it sprinkled on salads, hummus, and even yogurt. The touch of sumac adds a piquant touch setting it apart from other spice blends.

Try our Lebanese Za’atar with your other chicken recipes. The flavor might surprise your guests.

Serves 4

Ingredients:
1 Whole Chicken Cut up into Pieces
½ Cup Olive Oil
3 Tablespoons Lemon Juice
3 Tablespoons Lebanese Za’atar
1 Teaspoon Sea Salt
1 Teaspoon Garlic Powder
1 Pound New Small Potatoes, Cut in Half (This allows the potatoes and chicken to be ready at the same time.)
Parsley and Lemon Slices for Garnish

Directions:
In a small mixing bowl, add the Olive Oil, Lemon Juice, Za’atar, Garlic Powder and Salt. Mix well. You will have almost ¾ Cup of the mixture.

Pour ½ Cup of the mixture into a large mixing bowl. Add the chicken to this bowl. Mix well to coat the chicken. Pour the remaining ¼ Cup into a second medium mixing bowl. Add the cut potatoes to this bowl. Mix well to coat the potatoes. You can also use 2 marinading trays. Don’t marinate in the same bowl. Cover and refrigerate for 1 to 2 hours, allowing the flavors to develop. You can mix the chicken and potatoes periodically to stayed coated with the marinade.

Pre-heat your oven to 425F, with the rack in the middle position. Line a large, shallow baking pan with foil, making the clean-up easier. Transfer the chicken pieces onto one half of the baking pan and potatoes onto the other half. Let the excess marinade drip off of the chicken and potatoes before putting on the pan. Spread them out into one layer. Roast the chicken and potatoes for about 40-45 minutes, until the chicken has an internal temperature of 165F.

When done, serve garnished with the parsley and lemon slices. A side dish or roasted asparagus, Brussel sprouts or Rice Pilaf works well with this chicken. We will sometimes serve our chicken with warmed pita bread quarters. Here’s our Pita Bread Recipe if you don’t have good pita available in your area, or want to make your own.

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