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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