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    Conner Family Recipes

    Za’atar-Roasted Chicken with Chickpeas

    Chicken
    Chickpeas
    Sheet Pan
    ​

    6 servings

    porsiyonlar

    50 minutes

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    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

    Yöntemler

    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.

    6 servings

    porsiyonlar

    50 minutes

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    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

    Yöntemler

    1

    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.

    2

    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.