Cathy Erway
Cookbook Author
00:15
Prep
00:40
Cook
00:55
Total Time
Ingredients & Directions
Directions
Za'atar-Rubbed Chicken with Carrots, Beets, and Labne
1 1/2 to 2 lbs
Bone-in, skin-on chicken legs or thighs
1 lb
Carrots (can be a mixture of colors), halved lengthwise (and quartered, if thicker than 1 inch)
1 lb
Beets (can be a mix of types, such as Chioggia or golden), quartered or cut into eighths, to make wedges about 1 inch thick
1
Medium red onion, quartered
1/4 cup
Extra-virgin olive oil
3 tablespoons
za'atar
1 teaspoon
Salt
1/2 teaspoon
Black pepper
1/4 cup
Pine nuts (optional)
About 4 oz
Labne or Greek yogurt
1/2 cup
Fresh parsley or mint (optional)
- Preheat the oven to 450°F.
- Spread the chicken, carrots, beets, and onion over a sheet pan.
- Drizzle with the olive oil and season with the zaatar, salt, and pepper.
- Place the chicken skin-side up and the carrots and beets cut-side down.
- Roast for 20 minutes, then flip the carrots and beets and rotate the pan.
- Roast for another 15 to 20 minutes, until the chicken skin is very crisp and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
- Meanwhile, toast the pine nuts (if using) in a small saucepan over medium-high heat just until they brown lightly, 2 to 3 minutes.
- Remove from the heat and set aside.
- Spread the labne all over the bottom of a large serving dish.
- Place the roasted chicken and vegetables on top.
- Scatter the toasted pine nuts (if using) and the parsley over everything and serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Za'atar Rubbed Chicken With Carrots, Beets and Labne
Cathy Erway
Cookbook Author
Yield: 4
00:15
Prep
00:40
Cook
00:55 Total Time
Ingredients
Directions
Za'atar-Rubbed Chicken with Carrots, Beets, and Labne
1 1/2 to 2 lbs
Bone-in, skin-on chicken legs or thighs
1 lb
Carrots (can be a mixture of colors), halved lengthwise (and quartered, if thicker than 1 inch)
1 lb
Beets (can be a mix of types, such as Chioggia or golden), quartered or cut into eighths, to make wedges about 1 inch thick
1
Medium red onion, quartered
1/4 cup
Extra-virgin olive oil
3 tablespoons
za'atar
1 teaspoon
Salt
1/2 teaspoon
Black pepper
1/4 cup
Pine nuts (optional)
About 4 oz
Labne or Greek yogurt
1/2 cup
Fresh parsley or mint (optional)
- Preheat the oven to 450°F.
- Spread the chicken, carrots, beets, and onion over a sheet pan.
- Drizzle with the olive oil and season with the zaatar, salt, and pepper.
- Place the chicken skin-side up and the carrots and beets cut-side down.
- Roast for 20 minutes, then flip the carrots and beets and rotate the pan.
- Roast for another 15 to 20 minutes, until the chicken skin is very crisp and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
- Meanwhile, toast the pine nuts (if using) in a small saucepan over medium-high heat just until they brown lightly, 2 to 3 minutes.
- Remove from the heat and set aside.
- Spread the labne all over the bottom of a large serving dish.
- Place the roasted chicken and vegetables on top.
- Scatter the toasted pine nuts (if using) and the parsley over everything and serve.
