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Za’atar Chicken

Servings: 8


INGREDIENTS

  • 1.3 kg (3 lb) chicken skin on bone in thighs or legs
  • 1 head cauliflower, cut into large florets (See FYI below)
  • Za'atar Oil
  • 98 g (7 tbsp) olive oil
  • 32 g (4 tbsp) Za'atar spice blend
  • 30 g (5 tsp) salt - ground fine
  • 2 garlic cloves, finely minced

DIRECTIONS

  • 1.   Preheat oven to 400 F or 200 C

  • 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
     
     

MACRONUTRIENTS CHART

FYI

An alternative to cauliflower is to use acorn squash, cut in half, seeds removed and then cut into wedges. Coat with the zaatar oil mixture, place on a parchment lined baking sheet and bake in a preheated 400 F or 200 C for 15 to 20 minutes to a fork tender stage.

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  • By Angela Wilkes
  • Cuisine: Mediterranean
  • Category: Chicken
  • Created: June 10, 2023

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