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Baked Chicken Thighs (with Za’atar - Paleo)
Inspired by Middle Eastern favorites, these Baked Za’atar Chicken Thighs are low in carbs but loaded with flavor.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 50 mins
Servings: 4 People
Calories: 515 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- 4 pasture raised, bone-in, skin-on chicken thighs (just over 1.5 pounds)
- 1/4 cup pistachios
- 6 cups cauliflower cut into florets
- 1 large onion cut into large pieces
- 2 tablespoons + 1/2 teaspoon avocado oil divided
- sea salt
- 2 tablespoons za'atar
- 4 teaspoons Tahini
- 1 teaspoon fresh lemon juice plus additional for serving
- 1/4 cup cilantro roughly chopped
- 2 tablespoons fresh mint sliced and packed
- 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!
Cup of Yum
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
13.4g
(4%)
Protein
35g
(70%)
Fat
35g
(54%)
Saturated Fat
8.5g
(43%)
Polyunsaturated Fat
2.8g
Monounsaturated Fat
6.6g
Cholesterol
135mg
(45%)
Sodium
200mg
(8%)
Potassium
599mg
(17%)
Fiber
5.5g
(22%)
Sugar
4.7g
(9%)
Vitamin A
350IU
(7%)
Vitamin C
107.3mg
(119%)
Calcium
90mg
(9%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 515
% 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.