Chicken

Roast Zaatar Chicken Thighs with Broccoli & Potatoes

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Drescription

The broiler is the key to getting this za'atar chicken golden in color without overcooking the meat—after the chicken roasts, the broiler blasts the top, crisping the skin.

Ingredients

  • 1 ¾ pounds bone-in, skin-on chicken thighs, trimmed
  • 1 medium broccoli crown, cut into 1/2-inch-thick planks
  • 2 cups baby potatoes, halved
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons salt-free za’atar (see tip)
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • ½ cup finely diced cucumber
  • ½ cup whole-milk plain yogurt
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced red onion
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon grated fresh garlic
  • toasted sesame seeds for garnish

Directions

  1. Position rack in upper third of oven; preheat to 450°F.
  2. Toss chicken, broccoli, potatoes, oil, za'atar, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Arrange the chicken, skin-side up, and the vegetables in a single layer on a large rimmed baking sheet.
  3. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F and the vegetables are tender, about 25 minutes. Turn the broiler to high and broil until the chicken skin is crispy, 2 to 4 minutes.
  4. Meanwhile, mix cucumber, yogurt, dill, onion, lemon juice, garlic and the remaining 1/4 teaspoon each pepper and salt in a small bowl. Serve with the chicken and vegetables. Sprinkle with toasted sesame seeds, if desired.
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