Za'atar chicken thighs with potatoes and lemon yogurt
40 min · 46 g protein · 495 cals / serving
Chicken thighs rubbed with za'atar, lemon zest and garlic, roasted with small cubes of potato, red onion, zucchini and cherry tomatoes that burst at the end. Served with a cold lemon and mint yogurt to spoon over everything. Herby, tangy and very little work.
Ingredients
- 1 1/3 lb gold potatoes, in 2 cm (3/4-inch) cubes
- 1 large red onion, in wedges
- 1 tbsp olive oil, divided
- 1 tsp salt, divided
- 6–7 thighs (1 lb 7 oz) chicken thigh, boneless, skinless
- 5 tsp za'atar
- 1 tsp lemon zest
- 3 cloves garlic, grated
- 2 medium zucchini, in thick half-moons
- 2 1/2 cups cherry tomatoes
Lemon yogurt
- 1 2/3 cups nonfat Greek yogurt
- 1 tbsp lemon juice
- 1/2 small clove garlic, grated
- a small handful fresh mint, chopped, plus leaves to finish
Steps
- Heat the oven to 425°F. Toss the potatoes and onion on a large lined baking sheet with two-thirds of the oil and half the salt, spread out and roast for 10 minutes.
- Meanwhile rub the thighs all over with the za'atar, lemon zest, garlic, the rest of the oil and salt. Push the potatoes aside, lay the thighs flat among them and roast 12 minutes.
- Turn the potatoes and add the zucchini and tomatoes, on a second tray if the first is full. Roast 10 minutes more, until the potatoes are crisp at the edges, the tomatoes are bursting and the chicken reaches 165°F.
- Stir the yogurt with the lemon juice, garlic, mint and a pinch of salt. Serve the tray with the yogurt on the side and a few mint leaves over the top.
Good to know
No za'atar?
Mix 1 tbsp dried thyme, 2 tsp sesame seeds, 1 tsp sumac and a pinch of salt. It is close enough to the blend and uses what most cupboards have.
Can I use breast?
Yes, halved into thinner pieces and added 5 minutes later. Leaner, at about 73 instead of 66.
My potatoes are not crisp.
Give them room and their share of the oil: a crowded tray steams, and dry cubes will not brown. Toss them well with two-thirds of the oil, use two trays if the cubes are touching, and do not skip the 10-minute head start.
Per
- Calories
- 93
- Protein
- (38%)
- 9 g
- Fat
- (29%)
- 3 g
- Carbohydrates
- (32%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 139 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1981 kcal goes into the pot and 2663 g of ingredients comes out as about 2130 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.