This sheet pan meal was a healthy and delicious weeknight dish. I especially loved that the kale was even wilted under a broiler on a sheet pan. The entire dish is made in one oven on two sheet pans- great.
This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in and adapted the cooking method.
Yield: Serves 6
- 4 teaspoons za’atar
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- coarse salt and freshly ground pepper
- 10 boneless, skinless (about 2.5 to 3 pounds) chicken thighs and drumsticks
- 1 pound fingerling potatoes, cut in half lengthwise
- 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
- 1 lemon, cut in half
- 1 bunch (8 to 10 ounces) laminate or Tuscan kale (cut into 2-inch pieces), or baby kale, spinach, or arugula (about 4 packed cups)
- Preheat oven to 425 degrees, preferably on convection roast.
- In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
- Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
- Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
- Roast in the center of the oven until a thermometer inserted into thickest parts of chicken registers about 150 degrees, about 20 minutes, flipping half way through the cooking process.
- On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
- Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
- Remove potatoes from the oven.
- Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
- Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
- Drizzle kale lightly with oil or pan drippings; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more.
- Let cool slightly, then squeeze lemon halves over chicken.
- Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.
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How wonderful. I need to use za’atar more often. this would be a great place to start!
I love it! Hope you get a chance to make this dish- it’s great really a great weeknight meal.
I’m not sure what is in za’atar, but this sounds like a nice easy meal.
Za’atar is a delicious Middle Eastern spice blend- I’ve made it myself when I couldn’t get my hands on it. It has sumac, thyme, sesame seeds, and salt. This recipe would also be delicious using another spice blend on the chicken like Herbs de Provence. This is a great weeknight dish!
Yeah, it totally looks like a great ANYTIME dish! I need to get some of the Za’atar. My poor hubby would love to have some different flavors. And I live in the perfect place to get ANY type of spice I want. I need to get on that.
This looks fabulous Josette!
Healthy and tasty! Thanks. 🙂 🙂