Best Roasted Zaatar Potatoes Recipes

Roasted Za'atar Potatoes image

Provided by Soup Loving Nicole

Time 35m

Yield 6

Number Of Ingredients 6

nonstick aluminum foil
1 (1.5 pound) package small creamer potatoes (such as The Little Potato Company® dynamic duo potatoes)
2 tablespoons olive oil
2 tablespoons za'atar seasoning
½ teaspoon salt
1 teaspoon chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 21.3 g, Fat 4.7 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 201.6 mg

Pan-Roasted Chicken with Za'atar, Potatoes, and Greens image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 8

4 teaspoons za'atar
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 pounds bone-in, skin-on chicken thighs and drumsticks
1 pound fingerling potatoes, cut in half lengthwise
1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
1 lemon, cut in half
1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)

Steps:

Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt.
With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes.
On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes.
Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.