Yukon gold potatoes, peeled and cut into large pieces5
Carrots, peeled and cut into large pieces5
Red onion, halved and sliced into thick half moons1 large
Kosher salt~1½ tspest.
Black pepper~½ tspest.
Bone-in, skin-on chicken thighs and drumsticks
8
Blanched almondsOptional1/3 cups
Fresh parsley, choppedFor garnish¼ cups
Steps
1
Prepare the Za'atar-garlic sauce by combining za'atar, sumac, sweet paprika, minced garlic, lemon juice, and extra virgin olive oil in a bowl. Mix well and set aside.
2
Prepare the baking sheet by arranging cut potatoes, carrots, and red onion. Season with kosher salt and black pepper.
3
Pour about a quarter cup of the Za'atar sauce over the vegetables and toss to coat evenly. Spread the vegetables back out on the sheet pan.
4
Pat the chicken pieces dry and season with kosher salt and black pepper on all sides, including under the skin. Gently lift the chicken skin and spread the Za'atar-garlic sauce underneath and over the skin.
5
Arrange the seasoned chicken pieces on top of the vegetables on the sheet pan. Drizzle any remaining sauce over the chicken and vegetables.
6
Cover the sheet pan with foil, tented so it doesn't touch the chicken directly. Bake at 425°F for about 25 minutes.
7
While the chicken is baking, warm olive oil in a skillet until shimmering. Add blanched almonds and toast, stirring frequently, until golden and fragrant, about 3-5 minutes.
8
After about 25 minutes, remove the foil and return the pan to the oven. Bake for another 20-30 minutes until the chicken is golden and the vegetables are tender and lightly charred.
9
Transfer the roasted chicken and vegetables to a serving dish. Top with the toasted almonds and fresh parsley. Serve immediately.
PrimedTableBETA
