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Chicken

Roast Za atar Chicken Thighs with Broccoli & Potatoes

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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.