Crispy Za'atar Chicken and Cauliflower
Servings: 4 servings
2 tablespoons (30ml) melted ghee or clarified butter
3 tablespoons (23g) za’atar
1 tablespoons (15ml) fresh lemon juice
1½ tsp (9g) kosher salt
1 head cauliflower, cut into florets (about 4 cups or 400g)
1 red onion, cut into 1-inch wedges
3 garlic heads, tops trimmed
2 lemons, halved
2 pounds (905g) bone-in, skin-on chicken thighs (about 4 large thighs)
1. Preheat the oven to 425°F and line a rimmed baking sheet with foil.
2. In a small bowl, combine the melted ghee, za’atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared baking sheet. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the baking sheet.
3. Bake until the chicken is cooked, 40 to 45 minutes, then broil on high until the skin is crispy, about 1 minute. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve.
Note: The chicken can be seasoned the night before and stored in a resealable plastic bag in the refrigerator until ready to cook, to get your dinner on the table even faster.
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