Sheet Pan Roasted Chicken with Za’atar, Potatoes, & Greens

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)

1. Preheat oven to 425 degrees, preferably on convection roast.
2. In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
3. Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
4. Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
5. 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.
6. On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
7. Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
8. Remove potatoes from the oven.
9. Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
10. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
11. 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.
12. Let cool slightly, then squeeze lemon halves over chicken.
13. Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.

One Year Ago:

• Chipotle Chicken & Greens

Two Years Ago:

• Za’atar Rubbed Pork Tenderloin
• Green Goddess Roasted Chicken

Three Years Ago:

• Pork Tenderloin with Greens & Polenta

Four Years Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Poisson Meunière or Fish with Lemon & Browned Butter Sauce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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