Growing up in Israel, Za’atar was a staple at our house. Za’atar is a spice mix made from thyme, oregano, sesame seeds, and sumac (along with a few more mix ins) and is typically sprinkled over hummus or on bread. A few months ago, I was ecstatic to find Za’atar on Amazon – it was an authentic mix, imported from the middle east – in one pound bags. Needless to say, I was looking for some other ways to use the mix aside from when snacking with some hummus.
This recipe is so so easy. And as a busy mom, I’m always looking for the flexibility that this recipe provides. Aside from searing the chicken, everything else is cooked together in one pan, and the whole recipe requires about 10 minutes of hands-on time. This is something I can prep ahead of time and let it cook while I bathe and feed my son.
Za’atar crusted Chicken
1 lb boneless chicken thighs
2 medium potatoes, cut into 2 inch cubes
1 sweet potato, cut into 2 inch cubes or slices
1-2 carrots, cut to 1/2 inch thick slices
1 turnip, cut into 1/2 inch thick slices
3 tbs Za’atar
1/2 tbs lemon juice
3 tbs olive oil
Set oven to 375 degrees. Coat both sides of the chicken with 2 tbs Za’atar seasoning and sprinkle with lemon juice. In a saute pan with 1 tbs olive oil and under medium heat, sear the chicken for about 45 seconds on each side. In a pyrex pan, lay all the vegetables and sprinkle with the rest of the zaátar seasining and olive oil and mix to evenly coat. Place seared chicken on top of vegetables, cover with foil and bake for 45-50 minutes, until vegetables are soft and chicken is cooked thoroughly.