Za’atar Chicken Thighs & Mashed Potatoes with Roasted Broccoli, Lemon & Feta

Za’atar Chicken Thighs & Mashed Potatoes

with Roasted Broccoli, Lemon & Feta

40 MIN
4 Servings
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Recipe only available for Friday delivery.
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  • with Chicken Thighs
    includes 24 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Thighs

    From the Test Kitchen

    Two vibrant ingredients give the classic chicken dinner a unique spin: 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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    • Nutrition
    • Calories
      680 Cals (est.)
    Za’atar Chicken Thighs & Mashed Potatoes with Roasted Broccoli, Lemon & Feta
    • 24 oz Boneless, Skinless Chicken Thighs
    • 2 cloves Garlic
    • 1 Red Onion
    • 1¼ lbs Potatoes
    • 1 lb Broccoli
    • 1 tsp Preserved Lemon Purée
    • 1½ oz Feta Cheese
    • 1 oz Sliced Roasted Red Peppers
    • 1 oz Salted Butter
    • 2½ Tbsps Vegetable Demi-Glace
    • 2 Tbsps Honey
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 4 Tbsps Crème Fraîche

    Tips from Home Chefs

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    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; 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 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 the za’atar. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    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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