Sheet-pan za’atar chicken with carrot & avocado salad
Indulge in the aromatic flavors of za'atar-infused chicken paired with a refreshing carrot and creamy avocado salad. A delightful dish bursting with Middle Eastern spices and fresh ingredients.
Ingredients:
- 910g boneless, skinless chicken thighs
- 450g carrots, peeled and sliced 1/8-inch thick on the diagonal
- 1/2 large red onion, sliced 1/4-inch thick
- 2 tablespoons za’atar
- 1 lemon, zest and juice reserved
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
- 2 teaspoons honey
- 4 tablespoons plus 2 teaspoons olive oil, divided
- 60g feta, crumbled or thinly sliced
- 1/4 cup pistachios, finely chopped/crushed into irregular pieces with a knife
- 1 teaspoon sumac (optional)
- 1 cup watercress, arugula, or spinach
- 1 large ripe avocado, sliced
Instructions:
- Preheat the oven to 220 °C. Place a baking sheet lined with parchment paper in the oven as it warms up.
- In a spacious bowl, mix together chicken, carrots, onions, za'atar, lemon zest, 2 teaspoons of kosher salt, pepper, honey, and 4 tablespoons of olive oil. Use your hands to coat the chicken and vegetables evenly with the olive oil and seasonings. (This can be done ahead of time, 6 to 8 hours prior; cover and refrigerate until needed.)
- Quickly transfer the mixture from the bowl to the hot baking sheet, arranging everything in a single, even layer. (Be cautious, the sheet will be hot!)
- Bake for 12 minutes, then turn the chicken and stir the carrots. Bake for an additional 8 to 10 minutes, or until the chicken is fully cooked (internal temperature should reach 70 °C in the thickest part). Take out of the oven.
- Meanwhile, combine feta, pistachios, and 2 teaspoons of olive oil in a small bowl. Keep aside.
- Turn on the broiler and place the oven rack about 4 to 5 inches from the heating element. Broil the chicken and carrots for 1 to 2 minutes, or until they start to brown and get crispy at the edges.
- Right after removing from the oven, squeeze juice from half a lemon and sprinkle sumac (if using) over the entire dish.
- Allow the dish to cool for roughly 5 minutes, then add watercress, feta and pistachios, and avocado. Serve while still warm.
Summary:
- Calories: 2694 kcal
- Fat: 167 g
- Protein: 206 g
- Carbs: 106 g
- Potassium: 5638 mg
- Magnesium: 424 mg