Za’atar Chicken Thighs

with Mashed Potatoes & Lemon-Dressed Vegetables

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Two Middle Eastern 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.

Get Cooking
fresh
ingredients
Za’atar Chicken Thighs with Mashed Potatoes & Lemon-Dressed Vegetables
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • ½ lb Brussels Sprouts
  • 2 cloves Garlic
  • 1¼ lbs Red Potatoes
  • 1 Red Onion
  • 1 tsp Preserved Lemon Purée
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Honey
  • 2 Tbsps Butter
  • 2 Tbsps Chicken Demi-Glace
  • 2 Tbsps Crème Fraîche Or Spreadable Goat Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the lemon dressing:
1 Prepare the ingredients & make the lemon dressing:

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 stem ends of the brussels sprouts; halve lengthwise. 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. 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 halved brussels sprouts 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. Transfer to the bowl of lemon dressing; toss to coat.

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

Meanwhile, add the diced potatoes and whole 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 the za’atar. 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 cutting board.

* 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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and dressed vegetables. Top the chicken and potatoes with the pan sauce. 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 & make the lemon dressing:
1 Prepare the ingredients & make the lemon dressing:

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 stem ends of the brussels sprouts; halve lengthwise. 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. 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 halved brussels sprouts 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. Transfer to the bowl of lemon dressing; toss to coat.

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

Meanwhile, add the diced potatoes and whole 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 6 to 8 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* 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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and dressed vegetables. Top the chicken and potatoes with the pan sauce. Enjoy!