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Za’atar Chicken and Vegetable Traybake with Tahini-Lemon Sauce
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
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
Ingredients
-
¼
cup plus 1 tablespoon lemon juice, divided, plus 1 lemon, cut into eighths
-
¼
cup plus 1 tablespoon extra-virgin olive oil, divided
Directions
-
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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