Za’atar-Roasted Chicken with Chickpeas

• doses: 6 servings
• tempo total: 50 minutes

Ingredientes

⅓ cup extra-virgin olive oil

⅓ cup lemon juice (from 2 lemons)

1½ tablespoons za’atar

¾ teaspoon salt

½ teaspoon ground pepper

6 (6-ounce) bone-in, skin-on chicken thighs

2 (15½-ounce) cans no-salt-added chickpeas, rinsed

2 small yellow onions, cut into ½-inch-thick wedges

1 medium lemon, sliced (about ½ cup)

1 whole head garlic, halved crosswise

½ cup crumbled feta cheese

¼ cup fresh cilantro leaves

Instruções

Preheat oven to 425°F with rack in upper third position. Whisk ⅓ cup oil, ⅓ cup lemon juice, 1½ tablespoons za’atar, ¾ teaspoon salt and ½ teaspoon pepper together in a large bowl until combined. Add chicken, rinsed chickpeas and onion wedges; toss until coated. Spread in an even layer on a large rimmed baking sheet, placing the chicken skin-side up. Arrange lemon slices and garlic halves, cut-sides down, around the chicken.

Roast until the chicken is browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 35 minutes. Squeeze garlic cloves from their skins onto the chickpea mixture; discard the skins. Sprinkle the mixture with ½ cup feta and ¼ cup cilantro leaves.