Pan-Roasted Chicken With Za'atar, Potatoes, and Greens
This easy sheet-pan dinner combines chicken thighs and drumsticks with fingerling potatoes, onion, and kale for a complete meal with minimal prep.
Ingredients
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4 teaspoons za'atar
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¼ cup extra-virgin olive oil, plus more for drizzling
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Kosher salt and freshly ground pepper
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3 pounds bone-in, skin-on chicken thighs and drumsticks
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1 pound fingerling potatoes, cut in half lengthwise
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1 medium red onion, peeled, halved lengthwise, and cut into ½-inch wedges
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1 lemon, cut in half
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1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)
Instructions
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Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt.
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With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes.
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On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes.
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Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.
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