Za'atar Chicken & Roasted Vegetables

with Tzatziki

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this warming, Middle Eastern-inspired dish, tender chicken gets bold flavor from a coating of herby za’atar—a traditional blend that highlights thyme, oregano, and tart sumac. A bed of roasted potatoes, carrots, and sweet peppers (plus a garnish of pickled peppers) adds hearty texture and colorful contrast to each plate.

Get Cooking
fresh
ingredients
Za'atar Chicken & Roasted Vegetables with Tzatziki
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. Place the quartered sweet peppers, carrot pieces, and diced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 29 to 31 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

Transfer the roasted vegetables to a large bowl. Add the chopped almonds, pickled peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top with the tzatziki. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds

2 Roast the vegetables:

Line a sheet pan with foil. Place the quartered sweet peppers, carrot pieces, and diced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 29 to 31 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

4 Finish the vegetables & serve your dish:

Transfer the roasted vegetables to a large bowl. Add the chopped almonds, pickled peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top with the tzatziki. Enjoy! 

Finish the vegetables & serve your dish: