Za’atar Chicken Thighs

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. 

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. 

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.

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.

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!