Roasted Za’atar Chicken

Serves 4 to 6

Ingredients

For the Chicken:

¼ cup za’atar 

¼ cup sumac

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

2 tablespoons dried oregano

2 tablespoons kosher salt

4 garlic cloves, zested 

4 pounds boneless, skinless chicken thighs

Nonstick cooking spray

Lemon wedges, for serving

For the Slaw:

1 English cucumber, peeled in long ribbons

¼ cup fresh mint leaves, chopped

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Kosher salt

Instructions 

Make the chicken: Add the za’atar, sumac, oil, lemon juice, oregano, salt, and garlic to a large bowl. Whisk to combine. Add the chicken thighs to the bowl and toss to coat thoroughly. Cover with plastic and marinate in the refrigerator for 30 minutes or up to 24 hours.

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment and set a rack on top. Spray the rack with non-stick spray.

Remove the chicken from the marinade, letting the excess drip off, and arrange on the prepared rack. Roast in the oven for 16 to 18 minutes, until cooked through. Remove from the oven, lightly tent with foil, and set aside to rest for 8 minutes.

While the chicken is resting, make the slaw: Add the cucumber, mint, lemon juice, oil, and a pinch of salt to a medium bowl and toss to combine.

When the chicken is rested, divide among plates and pile the slaw next to the chicken. Serve with a lemon wedge for squeezing.