Crispy Za’atar Chicken and Cauliflower

Why You’ll Love This Recipe

• Crispy, golden chicken skin with juicy, flavorful meat
• Za’atar adds an herby, tangy, nutty flavor to both the chicken and vegetables
• One-pan recipe with minimal cleanup
• Roasting garlic and lemon deepens the flavor and adds brightness
• Naturally gluten-free and wholesome
• Perfect for weeknight dinners or entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons (30ml) melted ghee or clarified butter
3 tablespoons (23g) za’atar
1 tablespoon (15ml) fresh lemon juice
1½ teaspoons (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)

Directions

1. Preheat oven to 425°F. Line a large baking sheet or roasting pan with parchment paper.
2. In a small bowl, whisk together melted ghee, za’atar, lemon juice, and salt.
3. Place cauliflower florets, onion wedges, and garlic heads on the prepared pan. Drizzle with half the za’atar mixture and toss to coat.
4. Rub the remaining za’atar mixture all over the chicken thighs, ensuring the seasoning gets under the skin as well.
5. Arrange chicken thighs skin-side up on the pan, nestling them among the vegetables. Place lemon halves cut-side up on the pan as well.
6. Roast for 40 to 45 minutes, until the chicken skin is golden and crispy and the meat registers 165°F internally. Vegetables should be tender and caramelized.
7. Squeeze the roasted lemons over the chicken and cauliflower before serving, and scoop out the soft roasted garlic as a spread or garnish.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

• Swap cauliflower for broccoli or Brussels sprouts.
• Add potatoes or carrots to make the dish more filling.
• Use chicken drumsticks or bone-in breasts instead of thighs.
• For extra heat, sprinkle with Aleppo pepper or chili flakes.
• Substitute olive oil for ghee for a dairy-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven until warmed through and chicken skin re-crisps. The roasted garlic can be stored separately and used as a spread on bread or stirred into sauces. Freezing is not recommended, as cauliflower tends to lose texture.

FAQs

What is za’atar?

Za’atar is a Middle Eastern spice blend typically made with thyme, sumac, sesame seeds, and other herbs.

Can I use boneless, skinless chicken?

Yes, but skin-on thighs give the crispiest, juiciest results. Adjust cooking time to about 30 minutes.

Do I need to marinate the chicken?

No, the za’atar coating adds plenty of flavor, but you can marinate for up to 2 hours for deeper seasoning.

Can I use store-bought za’atar?

Yes, store-bought za’atar works well, though homemade allows you to control the flavor balance.

Can I make this dish vegetarian?

Yes, skip the chicken and double the cauliflower and other vegetables for a za’atar-roasted veggie platter.

How do I know when the chicken is done?

Use a meat thermometer chicken thighs should reach 165°F internally.

What should I serve with this dish?

It pairs well with couscous, rice, or flatbread and a simple salad.

Can I prepare this ahead of time?

You can season the chicken and chop the vegetables up to a day in advance, then roast when ready.

Is ghee necessary?

No, olive oil or avocado oil works as well, but ghee adds richness and helps with crispiness.

How can I make the chicken skin extra crispy?

Pat the chicken dry before seasoning and make sure it roasts uncovered at a high temperature.

Conclusion

Crispy za’atar chicken and cauliflower is a flavorful, one-pan meal that celebrates the bold and aromatic flavors of the Middle East. With juicy chicken, caramelized vegetables, and the brightness of roasted lemon, it’s a dish that’s simple, satisfying, and sure to impress.

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