A great way to introduce yourself to za’atar, and so easy to make!
6-8 pieces of bone-in, skin on chicken (thighs, breasts, drumsticks)
6 Tbsp. olive oil
3 Tbsp. lemon juice 2-3 Tbsp.
1 tsp. garlic powder
Salt and pepper to taste
1 ½ cups cooked chickpeas
1 pound potatoes, cut into 3/4 -inch pieces (red, Yukon Gold, or sweet potatoes)
Optional: 1 cup Castelvetrano or Frescatrano olives, sliced, for garnish
Preheat oven to 400º and position a rack near the center. Line a sturdy baking sheet with foil for easier clean up. Combine olive oil, lemon juice, 2 Tbsp. of za’atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste and add salt/pepper as needed. Add the chicken pieces, potatoes and cooked chickpeas to the bag. Seal the bag and give it a good shake so the marinade evenly coats everything. Allow the chicken, potatoes and chickpeas to marinate for 20 minutes or up to 3 hours. Spread the chicken, potato pieces and chickpeas onto the baking sheet and sprinkle on the last Tbsp. za’atar. Bake chicken for 35-45 minutes or until the internal temperature registers 165º. Sprinkle with fresh parsley, sliced olives. Serve warm with lemon wedges on the side.