Description
A flavorful dish featuring za’atar roasted chicken served with couscous and a medley of roasted vegetables.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons za’atar spice blend
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups chicken broth
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs with za’atar, olive oil, salt, and pepper. Ensure the chicken is well coated with the spice mixture.
- Place the seasoned chicken on a baking sheet lined with parchment paper. Surround the chicken with zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle the vegetables with olive oil, lemon juice, and a pinch of salt and pepper.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender.
- While the chicken and vegetables are roasting, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork.
- Once the chicken and vegetables are done, remove them from the oven. Serve the za’atar roasted chicken over a bed of fluffy couscous, topped with the roasted vegetables. Garnish with fresh parsley before serving.
Notes
- Adjust the amount of za’atar to taste.
- Feel free to substitute vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg