A simple chicken and sweet potato roasted dish with the amazing flavor of Za’atar
I have just discovered the deliciousness of Za’atar. I know. Silly, right?
I have this friend who used to get me flatbread and croissant with Za’atar and I was always like ‘NOOOOOOOOO!’. Don’t ask – I don’t even know. She never offered again.
Then one day, I’ve had a lunch with another good friend – she ordered a flatbread with cheese and Za’atar. You know how flatbread looks like when being served in a restaurant, right? Perfectly thin crust. That made me take one slice, then two, three, four, and so on. 😀
The same friend gave me a Za’atar mix (long way before the lunch), which I’ve been keeping for a while and figuring out how to use it. Ahhhh! After that bite (or bites!!), my love for Za’atar started growing and craved for anything Za’atar for more than a week! My craving is crazy that way.
Having that crazy Za’atar craving, I Googled until I found a recipe that I have all the ingredients I need. Yesssss!
The lonely chicken thighs and sweet potatoes are flavored with the delicious Za’atar mix. This dish is so good I can eat the whole thing at once! This would be very nice with flatbread (or any kind of bread, I think) or with rice. I was on a Whole30 street during this time, so I enjoyed this as is. It was super, super delicious!!
I am taking this with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??
Whole30 Roasted Chicken and Sweet Potatoes with Zaatar
Ingredients:
- 6 chicken thighs (or drumstick), bone in, skin on, washed and pat-dried
- 6 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp za’atar
- 1 tsp garlic powder
- Salt and pepper, to taste
- 300g sweet potatoes (or potatoes), cubed
- Parsley, to garnish (optional)
Instructions:
- In a bowl, combine olive oil, lemon juice, za’atar and garlic powder. Adjust the taste accordingly by adding salt and pepper.
- Add in chicken thighs and sweet potatoes, mix to coat thoroughly. Marinate for about 20 minutes up to overnight. If marinating overnight, add the sweet potatoes with the chicken 20 minutes to 3 hours before baking and give them a good mix again.
- When ready to bake, preheat the oven to 400F. Place the chicken and sweet potatoes in a baking pan big enough to handle them. (You can also line the pan with aluminum foil.)
- Bake for 35-45 minutes or until the chicken is cooked through. (The juice when you cut the thigh is no longer pink.)
- Garnish with parsley and drizzle with lemon before serving if desired.
Source recipe: One Sheet Pan Roasted Za’atar Chicken and Potatoes by Little Spice Jar
I am sharing this at
