Za'atar-Spiced Chicken & Honey Pan Sauce with Roasted Potatoes & Broccoli

Za'atar-Spiced Chicken & Honey Pan Sauce

with Roasted Potatoes & Broccoli

40 MIN
4 Servings
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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, 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
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Za'atar-Spiced Chicken & Honey Pan Sauce with Roasted Potatoes & Broccoli
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Red Onion
  • 1¼ lbs Potatoes
  • 1 lb Broccoli
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 tsp Preserved Lemon Purée
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Salted Butter
  • 2½ Tbsps Chicken Demi-Glace
  • 4 tsps Honey
time-saving
tips & techniques
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the potatoes. 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, onion wedges, and diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 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.

Cook the chicken
3 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 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Make the pan sauce & serve your dish
4 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 sliced chicken with the dressed vegetables. Top the chicken with the pan sauce. Enjoy!

Tips from Home Chefs

Za'atar-Spiced Chicken & Honey Pan Sauce

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. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the potatoes. 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, onion wedges, and diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 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 the chicken
3 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 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

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

4 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 sliced chicken with the dressed vegetables. Top the chicken with the pan sauce. Enjoy!

Make the pan sauce & serve your dish
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