Za'atar Chicken with Roasted Tomatoes & Chickpeas
The tin lands on the table burnished and bubbling — bronzed chicken skin against collapsed scarlet tomatoes, ribbons of pale tahini striping the chickpeas, and a generous flurry of torn mint catching the steam.
Ingredients
Serves 6- 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
- 240 gdrained chickpeas (from one 400 g tin)
- 800 gcherry tomatoes
- Fine salt, to taste
- 4cloves garlic, crushed
- 2 tspsmoked paprika
- 3 tbspolive oil
- 2 tbspza'atar
- 30 mllemon juice
- 2 tbsptahini
- 15 gmint leaves, torn
- 6pitta breads, about 60 g each, optional (optional)
- 100 gchopped tomato, for optional salad (optional)
- 4flatbreads, about 60 g each, optional alternative to pitta (optional)
- 100 gchopped cucumber, for optional salad (optional)
- 100 gtorn lettuce, for optional salad (optional)
- 1 tbspolive oil, for optional salad (optional)
- 1 tbsplemon juice, for optional salad (optional)
- Black pepper, to taste
- 2 gfinely grated lemon zest
Method
- Heat the oven to 200°C/fan 180°C. In a large bowl, stir the za'atar, olive oil, lemon zest, smoked paprika and a generous pinch of salt and pepper into a loose, fragrant paste.
- Pat the chicken skin dry with kitchen paper.
- Score each thigh a couple of times through the skin, then toss in the za'atar oil until every piece is glossy and well coated. Get under the skin with your fingers if you can.
- Divide the chickpeas, cherry tomatoes and crushed garlic between two large roasting trays.
- Nestle the chicken thighs on top, skin-side up so the skin sits proud of the juices and crisps properly. Divide the measured lemon juice between the trays.
- Roast for 40–45 minutes, swapping the trays halfway, until the chicken skin is browned and the thickest part reaches 75°C for 30 seconds without the probe touching bone.
- Rest in the tin for 5 minutes so the juices settle back into the meat. Taste the chickpeas and tomato juices now; adjust salt if they need it.
- Loosen the tahini with 1–2 tbsp cold water until pourable. Divide the chicken, chickpeas and tomatoes between six portions and drizzle with tahini. Finish with torn mint. Serve with the optional warmed pitta or flatbreads. If using the optional salad, toss it with its separate oil and lemon juice.
Per serving
- kcal
- 528
- protein
- 38.9g
- fibre
- 5.1g
- carbs
- 15g
- fat
- 35.1g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.