Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Za’atar Roasted Chicken Thighs
2 pounds boneless skinless chicken thighs*
1 red onion, cut into thick wedges
3 tablespoons olive oil, plus 2 more for serving
juice from half a lemon
4 garlic cloves, smashed
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon sumac
2 tablespoons za’atar, plus 2 more for serving
2 tablespoons finely chopped parsley
toasted pine nuts (optional)
Preheat the oven to 425 degrees F. Slash chicken pieces with a sharp knife 1-3 times per thigh. Add chicken and onion to a baking dish. Add olive oil, lemon, garlic, salt, pepper, sumac, and za’atar and mix until the chicken and onions are well coated. Bake for 25-30 minutes.
In the meantime, combine 2 tablespoons za’atar with 2 tablespoons of olive oil. Set aside.
When the chicken is done, remove from the oven and drizzle all over with za’atar oil. Finish with parsley and toasted pine nuts if using! Serve with rice or flatbread.
*Chicken thighs are one of my favorite proteins to cook on a work/school night. They’re tasty, more nutrient dense than white meat cuts, and you can cook them at high temperatures (450 degrees!) without compromising juiciness.
Yield: 4 servings