Gluten-Free Za'atar Chicken with Crispy Potatoes
Crisp-skinned chicken and golden potatoes soak up earthy za'atar, with cool cucumber and garlicky lemon yogurt for a lively finish.
Fits Celiac, Pregnancy, Toddlers and 5 more diets
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Ingredients
- 1 skin-on chicken thigh, about 250 g
- 250 g baby potatoes, halved
- 1.5 tbsp olive oil
- ¾ tsp salt
- 1 tbsp za'atar
- ½ cucumber, thinly sliced
- 60 g plain Greek yogurt
- 1 clove garlic, finely grated
- ½ lemon, juiced
- 1 tbsp fresh parsley, chopped
Method
- Heat oven to 425°F; coat potatoes with oil and half the salt.
- Roast potatoes until golden and nearly tender, turning once.20 min timer
- Season chicken with za'atar and remaining salt; nestle skin-side up.
- Roast until skin crisps and the thickest part reaches 165°F.30 min timer
- Stir yogurt, garlic, lemon, parsley, and a pinch of salt.
- Serve crisp chicken and potatoes with cucumber and yogurt sauce.
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Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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