Crispy Za’atar Chicken and Cauliflower
- 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)
- 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.
Take your weeknight dinners from same-old to spectacular with these stand-out recipes. Thanks to ingenious quick-prep options, easy sheet pan meals, and set-it-and-forget-it Instant Pot and slow cooker dinners, readers can make gourmet level-meals without spending all night in the kitchen.
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.
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