Za'atar Rubbed Chicken With Carrots, Beets and Labne

Za’atar-Rubbed Chicken with Carrots, Beets, and Labne
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Za’atar-Rubbed Chicken with Carrots, Beets, and Labne

Yield
4
Author
SHEET PAN CHICKEN: 50 Simple and Satisfying Ways to Cook Dinner
Prep time
15 Min
Cook time
40 Min
Total time
55 Min
Recipe courtesy of SHEET PAN CHICKEN: 50 Simple and Satisfying Ways to Cook Dinner. Copyright © 2020 by Cathy Erway. Photography by Lizzie Munro. Published by Ten Speed Press, an imprint of Penguin Random House.

Ingredients

  • 1 1⁄2 to 2 pounds bone-in, skin-on chicken legs or thighs
  • 1 pound carrots (can be a mixture of colors), halved lengthwise (and quartered, if thicker than 1 inch)
  • 1 pound beets (can be a mix of types, such as Chioggia or golden), quartered or cut into eighths, to make wedges about 1 inch thick
  • 1 medium red onion, quartered
  • 1⁄4 cup extra-virgin olive oil
  • 3 tablespoons za’atar
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup pine nuts (optional)
  • About 4 ounces labne or Greek yogurt
  • 1⁄2 cup fresh parsley or mint (optional)

Instructions

  1. Preheat the oven to 450°F.
  2. Spread the chicken, carrots, beets, and onion over a sheet pan. 
  3. Drizzle with the olive oil and season with the za’atar, salt, and pepper. 
  4. Place the chicken skin-side up and the carrots and beets cut-side down. 
  5. Roast for 20 minutes, then flip the carrots and beets and rotate the pan. 
  6. Roast for another 15 to 20 minutes, until the chicken skin is very crisp and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
  7. Meanwhile, toast the pine nuts (if using) in a small saucepan over medium-high heat just until they brown lightly, 2 to 3 minutes. 
  8. Remove from the heat and set aside.
  9. Spread the labne all over the bottom of a large serving dish. 
  10. Place the roasted chicken and vegetables on top. 
  11. Scatter the toasted pine nuts (if using) and the parsley over everything and serve.
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Heather Sinyard