Ingredients
- 3 tbsp.
za'atar spice blend
- 10 tbsp.
extra-virgin olive oil, divided
- 6 tbsp.
fresh lemon juice, divided
- 1 tbsp.
plus 1 tsp. kosher salt, divided
- 4
skin-on, bone-in chicken thighs (about 2 lb. total)
- 1 lb.
fingerling potatoes, halved lengthwise
- 8 oz.
broccoli, trimmed and cut into 1" florets
- 1
red onion, cut into 1"-thick wedges
- 1/4 c.
tahini
- 3 tbsp.
cold water
Lemon wedges, for serving
How to:
- In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.
Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.
Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.
Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.
Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.
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