Simple recipes, like this one, can keep you out of the drive-thru line for dinner during the busy work week…. if you plan ahead. Take a look at your week’s schedule on Saturday, meal plan and grocery shop on Sunday, and there you have it…you have got your shit together!
This particular recipe takes minutes to prepare and 45 minutes to cook in the oven. That frees you up to do whatever else needs your attention while the bird is roasting.
Za’atar is a lovely mixture of thyme and oregano often used in middle eastern cuisine. Lately, I have been using it for marinades and dressings. Grab a bag and play around with it!
Za’atar Roasted Leg Quarters
4 leg quarters, skin on
1 tbsp za’atar
2 tbsp olive oil
kosher salt to taste
fresh cracked pepper to taste
5 large carrots, peeled and roughly chopped
1 bag mini potatoes, cut in half
1 purple onion, peeled and roughly chopped
5 fresh sprigs of thyme
olive oil for drizzle
Preheat oven to 400 degrees. Trim extra skin from each leg quarter. Place chicken into a large mixing bowl. Add za’atar, olive oil, salt, pepper, Heat a large skillet over medium-high heat. Brown chicken skin-side down in the skillet for 5 minutes or until the skin is crispy. Repeat on other side.
While the chicken is browning on the other side, place carrots, potatoes, onion, and thyme into a casserole dish. Drizzle with olive oil and mix with your hands. Set all four leg quarters over the vegetables and roast in oven for 45 minutes. Baste chicken during the last 15 minutes of cook time. Remove from oven and let sit for 10 minutes before serving.
Replace chicken with Cauliflower separated into flowerettes. Prepare cauliflower the same way you would the chicken. Combine all vegetables along with 1/2 cup vegetable broth into casserole dish and roast until vegetables are soft; about 30 minutes.