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Crispy Za’atar Chicken and Cauliflower

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Middle Eastern–inspired roasted chicken thighs with za’atar, caramelized cauliflower, sweet onion, roasted garlic, and bright lemon. A flavorful one-pan meal perfect for weeknights or entertaining.

Ingredients

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)

Instructions

  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 seasoning gets under the skin.
  5. Arrange chicken thighs skin-side up on the pan among the vegetables. Place lemon halves cut-side up on the pan.
  6. Roast for 40 to 45 minutes, until chicken skin is golden and crispy and meat reaches 165°F internally. Vegetables should be tender and caramelized.
  7. Squeeze roasted lemons over chicken and cauliflower before serving. Scoop out soft roasted garlic to serve as a spread or garnish.

Notes

Swap cauliflower for broccoli or Brussels sprouts.

Add potatoes or carrots for a heartier meal.

Use chicken drumsticks or bone-in breasts instead of thighs.

Sprinkle Aleppo pepper or chili flakes for extra heat.

Substitute olive oil for ghee for a dairy-free version.

Store leftovers in the fridge for up to 3 days; reheat in a 375°F oven until warmed through.

Nutrition

Find it online: https://justsosavory.com/crispy-zaatar-chicken-and-cauliflower/