Za’atar Chicken Thighs with Mashed Potatoes & Lemon-Dressed Vegetables

Za’atar Chicken Thighs

with Mashed Potatoes & Lemon-Dressed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

We’re using two ingredients to give the classic chicken dinner some Middle Eastern flair. Herby za’atar seasoning adds bold flavor to juicy chicken thighs, while tart lemon purée (made with whole lemons preserved in salt) perks up the dressing for our roasted vegetable side.
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ingredients
Za’atar Chicken Thighs with Mashed Potatoes & Lemon-Dressed Vegetables
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 2 cloves Garlic
  • 1¼ lbs Golden Or Red Potatoes
  • 1 Red Onion
  • 1 lb Broccoli
  • 1 tsp Preserved Lemon Purée
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Crème Fraîche
  • 4 tsps Honey
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Peel 2 cloves of garlic. Roughly chop the peppers. In a bowl, whisk together the demi-glace, honey (kneading the packet before opening), and 1/2 cup of warm water. To make the lemon dressing, in a separate, large bowl, whisk together the lemon purée and 1 tablespoon of olive oil until smooth. Add the chopped peppers and cheese (crumbling before adding); season with salt and pepper. Stir to combine. 

Roast & dress the vegetables:
2 Roast & dress the vegetables:

Place the broccoli florets and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Carefully transfer to the bowl of lemon dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. 

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes and peeled garlic cloves to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

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

To the pan of reserved fond, add the honey mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and dressed vegetables. Top the chicken and potatoes with the pan sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Peel 2 cloves of garlic. Roughly chop the peppers. In a bowl, whisk together the demi-glace, honey (kneading the packet before opening), and 1/2 cup of warm water. To make the lemon dressing, in a separate, large bowl, whisk together the lemon purée and 1 tablespoon of olive oil until smooth. Add the chopped peppers and cheese (crumbling before adding); season with salt and pepper. Stir to combine. 

2 Roast & dress the vegetables:

Place the broccoli florets and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Carefully transfer to the bowl of lemon dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. 

Roast & dress the vegetables:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes and peeled garlic cloves to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

Cook the chicken:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the honey mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and dressed vegetables. Top the chicken and potatoes with the pan sauce. Enjoy!

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