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Gallery Pan-Roasted Chicken with Za’atar, Potatoes, and Greens Credit: Linda Pugliese Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 4 teaspoons za’atar 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks 1 pound fingerling potatoes, cut in half lengthwise 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges 1 lemon, cut in half 1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)

Variations Baby kale, spinach, or arugula can be used in place of the lacinato.

Gallery Pan-Roasted Chicken with Za’atar, Potatoes, and Greens Credit: Linda Pugliese

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Pan-Roasted Chicken with Za'atar, Potatoes, and Greens      Credit: Linda Pugliese

Pan-Roasted Chicken with Za’atar, Potatoes, and Greens

Credit: Linda Pugliese

Pan-Roasted Chicken with Za’atar, Potatoes, and Greens

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 25 mins total: 1 hr 15 mins

Servings: 4

prep: 25 mins

total: 1 hr 15 mins

prep:

25 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 teaspoons za’atar 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks 1 pound fingerling potatoes, cut in half lengthwise 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges 1 lemon, cut in half 1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)

Directions

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.

Variations Baby kale, spinach, or arugula can be used in place of the lacinato.

Variations

Baby kale, spinach, or arugula can be used in place of the lacinato.

Reviews

 Add Rating & Review

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All Reviews for Pan-Roasted Chicken with Za’atar, Potatoes, and Greens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Roasted Chicken with Za’atar, Potatoes, and Greens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest