Description
A delicious and easy dish that brings bold Middle Eastern flavors to your dining table, featuring roasted za’atar chicken served with a refreshing carrot and avocado salad.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons za’atar
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 medium carrots, sliced into sticks
- 1 large avocado, diced
- 1 tablespoon lemon juice
- Fresh chopped parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Rinse and pat dry the chicken thighs. In a mixing bowl, combine the za’atar, olive oil, salt, and pepper. Use this mixture to coat the chicken thighs thoroughly.
- Place the coated chicken thighs on a large sheet pan and spread the carrot sticks around the chicken. Roast in the oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Prepare the avocado salad by combining the diced avocado, lemon juice, salt, and pepper in a bowl, tossing gently. Let the chicken cool before serving, then plate alongside the roasted carrots and top with the avocado salad, garnishing with fresh parsley.
Notes
For added crispiness, switch to broil for the last few minutes of roasting. Leftovers can be stored in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg