Baked Shawarma-Spiced Chicken with Feta, Kale & Oregano Potatoes

Baked Shawarma-Spiced Chicken

with Feta, Kale & Oregano Potatoes

35 MIN
4 Servings
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Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Chicken Breasts

    From the Test Kitchen

    You’ll make a delightfully crispy coating for chicken breasts by dredging them in flour, spiced butter, and breadcrumbs before roasting in the oven to achieve a golden exterior, then serve it all alongside kale studded with feta and sweet raisins.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Baked Shawarma-Spiced Chicken with Feta, Kale & Oregano Potatoes
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 bunch Kale
    • 1¼ lbs Golden Or Red Potatoes
    • 2 cloves Garlic
    • 1 Tbsp Dijon Mustard
    • 1¼ cups Panko Breadcrumbs
    • 2 oz Butter
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1½ oz Feta Cheese
    • 3 Tbsps Golden Raisins
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Honey
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

    Prepare & bake the chicken
    2 Prepare & bake the chicken

    Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to one sheet pan. Drizzle with olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

    *An instant-read thermometer should register 165°F. 

    Roast the potatoes
    3 Roast the potatoes

    Meanwhile, transfer the potato wedges to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Place on the lower oven rack and roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & finish the kale
    4 Cook & finish the kale

    Once the potatoes have roasted about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tzatziki, and as much of the hot sauce as you’d like, depending on how spicy you’d like the sauce to be. Serve the baked chicken with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!

    Tips from Home Chefs

    Get Plans

    Baked Shawarma-Spiced Chicken

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-wide wedges. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

    2 Prepare & bake the chicken

    Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to one sheet pan. Drizzle with olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

    *An instant-read thermometer should register 165°F. 

    Prepare & bake the chicken
    Roast the potatoes
    3 Roast the potatoes

    Meanwhile, transfer the potato wedges to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Place on the lower oven rack and roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook & finish the kale

    Once the potatoes have roasted about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add the raisins and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine. Taste, then season with salt and pepper if desired.

    Cook & finish the kale
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tzatziki, and as much of the hot sauce as you’d like, depending on how spicy you’d like the sauce to be. Serve the baked chicken with the roasted potatoes and finished kale. Top the chicken with the sauce. Enjoy!

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