Baked Chicken Thighs (with Za’atar - Paleo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
8 hrs
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Total Time
8 hrs 50 mins
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Servings
4 People
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Calories
515 kcal
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Course
Dinner
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Cuisine
Mediterranean
Baked Chicken Thighs (with Za’atar - Paleo)
Description
This recipe dries chicken thighs overnight uncovered to promote crisped skin when baked. The za’atar blend coats the thighs, infusing the poultry with aromatic Middle Eastern spices. Alongside, cauliflower and large onion chunks are tossed in avocado oil and roasted on the same sheet pan. Toasted pistachios add a crunchy texture and nutty flavor when sprinkled atop.
The chicken is baked at a high temperature to brown the skin and roast the vegetables simultaneously. A tahini sauce made with lemon juice is whisked with fresh cilantro, mint, and sprinkled with dukkah, a nut and spice mix, which provides an additional layer of flavor and complexity once the dish is plated.
This combination results in juicy chicken with a crisply textured skin and tender roasted vegetables. The fresh herb sauce complements the za’atar’s earthiness, making it suitable for a paleo diet or those seeking flavorful roasted chicken with Middle Eastern influences.
Ingredients
- 4 chicken thighs just over 1.5 pounds, pasture raised, bone-in, skin-on
- 1/4 cup pistachio
- 6 cups cauliflower cut into florets
- 1 onion cut into large pieces, large
- 2 tablespoons + 1/2 teaspoon avocado oil divided
- salt sea salt
- 2 tablespoons za'atar spice blend
- 4 teaspoons tahini
- 1 teaspoon lemon juice plus additional for serving, fresh
- 1/4 cup cilantro roughly chopped
- 2 tablespoons mint sliced and packed, fresh
- 2 teaspoons dukkah
Instructions
- Pat the chicken thighs dry with a paper towel, then lay them skin-side up on a large plate. Refrigerate uncovered overnight so that they are nice and dried out.
- The next day, preheat your oven to 450 degrees Fahrenheit. Place the pistachios on a small baking sheet and bake until lightly toasted and golden brown, about 5-10 minutes. Watch closely as they cook quickly. Once cooked, set aside and place your oven rack in the top third of the oven (it should be the second placement from the top of the oven).
- Toss the cauliflower and onion with 1 1/2 tablespoons of oil, then spread them on a large baking sheet. Sprinkle with a pinch of sea salt.
- Place the dried chicken thighs in a large bowl and mix with the za'atar, coating them on all sides. Sprinkle with salt. Nestle the thighs, skin-side up, among the vegetables, being careful not to crowd them.
- Bake until the chicken skin begins to brown and crisp, about 20 minutes. While the chicken cooks, whisk the tahini, lemon juice, and remaining oil until it is thick and well mixed.
- After 20 minutes, baste the chicken with the pan juices and bake for an additional 5 minutes. Then, using a spoon, evenly spread the tahini mixture on top of each thigh. Bake for another 5 minutes, until the tahini is lightly brown and the chicken reads at least 165 degrees Fahrenheit when the temperature is taken near the bone (if it reads a higher temperature, that is okay, too!). Finally, broil for 2-3 minutes to crisp the skin.
- Squeeze some fresh lemon juice over the pan and divide the chicken between 4 plates. Then, toss the vegetables with the cilantro, mint, and dukkah, and divide them between the plates. Chop the pistachios and divide them between the plates.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 13.4g | 4% |
| Protein | 35g | 70% |
| Fat | 35g | 54% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 6.6g | 33% |
| Cholesterol | 135mg | 45% |
| Sodium | 200mg | 8% |
| Potassium | 599mg | 13% |
| Fiber | 5.5g | 22% |
| Sugar | 4.7g | 9% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 107.3mg | 119% |
| Calcium | 90mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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