Description
This vibrant za’atar chicken platter brings together everything you need for a complete, nourishing dinner. The chicken drumsticks are roasted with za’atar, garlic, lemon, and red onions until they’re deeply flavorful and beautifully caramelized. On the side, a bright purple sweet potato salad — simply dressed and studded with olives — adds color and natural sweetness, while a crisp cabbage slaw brings freshness and balance. It’s an affordable, comforting meal with bold Middle Eastern flavors, simple to prepare yet full of satisfying textures. Perfect for busy evenings, relaxed weekends, or anytime you want a wholesome dinner that looks as good as it tastes.
Ingredients
For the chicken
- 4 chicken drumsticks (pasture-raised)
- 2 small red onions, cut into wedges
- 1 garlic head, sectioned in half
- 1/2 lemon, pits removed, cut in 4 pieces
- Za’atar spice mix: 2 tsp sesame seeds, 1/2 tsp dry rosemary, 1/2 tsp dry oregano, 1/2 tsp dry thyme, 1/2 tsp sumac
- about 1 tsp good quality sea salt
- extra virgin olive oil
For the sweet potato salad
- 1 medium purple sweet potato, boiled whole, cooled, peeled and diced
- 1/2 small onion, sliced julienne
- extra virgin olive oil
- 1 tsp apple cider vinegar (or more, to taste)
- salt, or use sesame salt (see post)
- a handful of green olives
For the cabbage salad
- 1/2 small savoy cabbage (or you can use green cabbage)
- salt and pepper to taste
- sumac, few sprinkles, optional
- vinegar (champagne or red wine vinegar)
- extra virgin olive oil
- 1 tbs avocado mayo (optional)
For serving
- Romaine leaves
Instructions
- Boil the sweet potato in advance; wash it well, and boil it whole, with the skin on, until fork tender. Let it cool. You can make this even one day in advance. Make the potato salad after you put the chicken in the oven (it’s nice when it sits about 30 minutes in the refrigerator). Mix the peeled, cubed potato with the rest of the ingredients, and refrigerate until ready to serve.
- Preheat the oven to 325F.
- In a sheet pan add all the chicken ingredients, add the zaatar spice mix and salt, the oil and rub it all together. Make sure the garlic is cut face down in the pan. Put the chicken in the oven and cook for 45 minutes. After 45 minutes turn the oven to 425F and cook for 10-15 more minutes until the chicken becomes golden brown.
- While the chicken is in the oven make the cabbage salad. Slice the cabbage, massage with a little bit of salt, add to a bowl and add the rest of the ingredients. Refrigerate until ready to serve.
- Wash and dry Romaine leaves or other salad leaves you may have.
- When the chicken is ready arrange everything on a platter and serve.