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Za’atar Chicken and Vegetable Traybake with Tahini-Lemon Sauce
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Milk Street Facebook community member Jessica G., of Cuyahoga Falls, Ohio, makes a fantastic traybake of za’atar-seasoned chicken parts, cauliflower and potatoes, all roasted together on the same baking sheet. A cut-up lemon at the center of it all—literally, to protect the chunks against scorching from the oven’s heat—yields tangy-sweet juice and fragrant oils that flavor a tahini-enriched pan sauce. Quick-pickled carrot served on the side adds a pop of bright color and flavor. Jessica suggests a rice accompaniment or offering flatbread for wrapping pieces of chicken, vegetables and pickle.
4 to 6
Servings
Tip
Don’t marinate the chicken for longer than about 1 hour or the acidity of the lemon juice may begin to “cook” the chicken, turning the meat firm and opaque.
1 hour
30 minutes active, plus marinating
1/4 cup plus 1 tablespoon lemon juice, divided, plus 1 lemon, cut into eighths
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup za’atar
Kosher salt and ground black pepper
2 pounds bone-in, skin-on chicken parts, trimmed and patted dry
2 pound head cauliflower, trimmed and cut into 2-inch florets
1 pound Yukon Gold potatoes, not peeled, cut into 1-inch chunks
1 medium carrot, peeled and grated on the large holes of a box grater
1 1/2 tablespoons tahini
Ingredients
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¼
cup plus 1 tablespoon lemon juice, divided, plus 1 lemon, cut into eighths
-
¼
cup plus 1 tablespoon extra-virgin olive oil, divided
-
¼
cup za’atar
-
Kosher salt and ground black pepper
-
2
pounds bone-in, skin-on chicken parts, trimmed and patted dry
-
2
pound head cauliflower, trimmed and cut into 2-inch florets
-
1
pound Yukon Gold potatoes, not peeled, cut into 1-inch chunks
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1
medium carrot, peeled and grated on the large holes of a box grater
-
1½
tablespoons tahini
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the ¼ cup lemon juice, the ¼ cup oil and the za’atar. Measure 3 tablespoons of this mixture into a small bowl; set aside. Into the remaining mixture, stir 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and lemon pieces; toss to combine. Cover and refrigerate for at least 15 minutes or for up to 1 hour.
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02Remove the lemon chunks from the marinade and place them in the center of a rimmed baking sheet. Remove the chicken and pat dry; reserve the marinade. Arrange the chicken skin side up on the baking sheet around the lemon chunks (this prevents the lemon from scorching during roasting). To the reserved marinade, add the remaining 1 tablespoon oil, 1 teaspoon salt, ½ teaspoon pepper, the cauliflower and the potatoes; toss, then use your hands to rub the marinade into the vegetables. Place the mixture in an even layer around the chicken. Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.
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03Meanwhile, in a small bowl, stir together the remaining 1 tablespoon lemon juice, the carrot and ¼ teaspoon each salt and pepper; set aside.
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04Transfer the cauliflower, potatoes and chicken to a large platter, leaving the lemon on the baking sheet. Carefully pour ¼ cup water onto the baking sheet. Scrape up any browned bits with a wooden spoon and press on the lemon chunks to extract their juice; discard the chunks. Pour the mixture into the reserved lemon-oil-za’atar mixture; add the tahini and whisk to combine. Taste and season with salt and pepper. Pour the sauce over the chicken and vegetables. Serve with the quick-pickled carrot.
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