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Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad

Jennifer Boada

Servings

4-6

Prep Time

1 hours

Cook Time

25-35 minutes

Much of this crowd-pleasing recipe can be prepared in advance — allowing you to relax & enjoy your next dinner party!

Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad

Ingredients

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    • 1.5-2 lbs boneless chicken thighs (*see note)

    • ⅓ cup balsamic vinegar

    • ⅓ cup + 2 Tbsp olive oil

    • 5-7 whole garlic cloves, crushed

    • 1 large onion, sliced thick

    • ½-1 lemon, sliced

    • 2 Tbsp Za'atar

    • salt, to taste

    • Ground Zanzibar Black Peppercorns, to taste

    • Fresh parsley to garnish

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    • 3 cups freshly cooked chickpeas, or 2 cans chickpeas (drained and rinsed)

    • 2-3 English cucumbers, chopped

    • 1 carton of small tomatoes, like cherry or grape tomatoes, chopped

    • 1 large bell pepper, chopped

    • 1 medium-large shallot, diced

    • 1 bunch fresh parsley

    • 1 small bunch fresh coriander

    • 1 Tbsp Za'atar

    • ½ tsp Wild Mountain Cumin

    • ½ tsp Silk Chili Flakes

    • ½ tsp Euphrates Mint

    • Juice from ½ lemon

    • 1 ½ Tbsp red wine vinegar (or balsamic vinegar)

    • 2 Tbsp olive oil

    • Salt to taste

    • Ground Zanzibar Black Peppercorns, to taste

    Directions

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      1. Place chicken, 1/3 cup balsamic vinegar, 1/3 cup olive oil and whole crushed garlic cloves in a shallow bowl. Toss well to coat and cover and marinate in refrigerator for at least 30 min - 1 hour.

      2. Preheat oven to 425˚.

      3. Remove chicken from marinade and season with salt and pepper. Place chicken thighs, crushed garlic cloves and sliced onion on a sheet pan.

      4. Roast on center rack for about 25 minutes or until chicken is cooked through.

      5. Mix the remaining 2 Tbsp olive oil with 2 Tbsp za'atar. About 5 minutes before the chicken is done cooking, brush with the za'atar-spiced olive oil and top with sliced lemons, being very careful not to burn the spices (**see note).

      6. Finish cooking, remove from oven, discard garlic cloves and top with parsley and an extra squeeze of lemon.

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      1. Combine olive oil, vinegar, lemon juice and spices. Whisk or shake together and pour over the remainder of ingredients in a bowl. Gently toss to coat. Taste and adjust seasonings as needed. (I like to add a little extra vinegar!)
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