Crispy Za’atar Chicken and Cauliflower
By Meseidy Rivera
Photograph by Meseidy Rivera
Number of Servings
Serves 4
Recipe Source
Weeknight Gourmet Dinners by Meseidy Rivera ($21.99, Page Street Publishing, 2020)
Ingredients
- 2 tbsp melted ghee or clarified butter
- 3 tbsp za’atar
- 1 tbsp fresh lemon juice
- 1 1⁄2 tsp kosher salt
- 1 head cauliflower, cut into florets (about 4 cups)
- 1 red onion, cut into 1" wedges
- 3 heads garlic, tops trimmed
- 2 lemons, halved
- 2 lbs bone-in, skin-on chicken thighs (4 large thighs)
Directions
- Preheat the oven to 425°F and line a rimmed sheet pan with foil.
- In a small bowl, combine the melted ghee, za’atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared sheet pan. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the pan.
- Bake for 40 to 45 minutes, then broil on high for 1 minute, or until the skin is crispy. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve.
Nutrition Info
665 Calories, 43 g Protein, 239 mg Cholesterol, 25 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 5 g Fiber, 45 g Total fat (14 g sat), 931 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Phosphorus, ★★★ Vitamin B2 (riboflavin), Zinc, ★★ Vitamin B1 (thiamine), Folate, Potassium, ★ Vitamin A, Vitamin K, Calcium, Iron, Magnesium
Contributor
Meseidy Rivera
Meseidy Rivera wants to break down the walls of “gourmet” as something that can only be done by professionals to be just another way of cooking using ingredients that you wouldn’t necessarily think to put together.
She is the founder of The Noshery. A graduate of Platt College Culinary Institute, she has worked as a culinary assistant to Ree Drummond, The Pioneer Woman. Her recipes have been featured in The New York Times, Bon Appétit, BuzzFeed and more.
lives in Chattanooga, TN in a tiny house, although she constantly pulls inspiration from her Puerto Rican roots.
