Za'atar crispy potatoes and chicken thighs create a comforting, flavorful one-pot dinner. So easy to make, the crispy potatoes complement tender chicken topped with flavorful chermoula sauce—a dreamy combo!
1.2poundssmall waxy potatoescut in half lengthwise
2tbspza'atardivided
1tspsaltdivided
2tspblack pepperdivided
2tspgarlic powderdivided
1tspsweet paprika
juice from 1/2 lemon
chermoula saucefor serving, see blog post
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Instructions
Start with preparing the chicken thighs. Rub 1 teaspoon za'atar, ½ teaspoon salt, 1 teaspoon pepper and garlic powder, and sweet paprika on both sides of the chicken. Set aside.
Cut the potatoes in half lengthwise. To a bowl, add potatoes, 1/2 teaspoon salt, 1 teaspoon garlic powder, pepper and za'atar. Drizzle with 1 tablespoon olive oil and toss to combine.
Preheat the oven to 400°F/200°C.
Heat oil and butter over medium in a large ovenproof skillet or pan. Add chicken thighs skin-side down, cook for 10 minutes, move chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
Add potatoes and cook for 3 minutes, until they start to brown. Place chicken in between potatoes. Sprinkle with lemon juice, transfer to the oven and bake for 20 minutes. Then reduce the heat to 320°F/160°C and bake for another 20 minutes until the chicken thighs are cooked through and tender.
When ready, drizzle with chermoula sauce and serve with a leafy side salad. Enjoy!