2. Rinse chicken in a mild vinegar water bath. Using a paper towel, pat chicken down until dry
3. In a small bowl, mix together olive oil, za’atar spice blend, finely ground salt and grated garlic. Stir well to combine
4. To a large mixing bowl add about half of the za’atar oil mix, coat both sides of all the chicken thighs very well. Set aside
5. With the remaining za’atar oil mixture coat the cauliflower. Distribute onto a parchment lined, rimmed baking sheet. Position the chicken thighs among the cauliflower. Drizzle the chicken thighs with any remaining za’atar oil and place in the middle position of the preheated oven. Bake for 35-40 minutes or until the internal meat temperature is 165 F or 74 C
By Angela Wilkes
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