# Lemon–Za’atar Chicken with Summer Squash, Pistachios and Baharat Potatoes > Roasted lemon, sweet onions and za’atar give the chicken a bright, savory backbone, with a generous parsley dressing spooned over at the end. Deeply browned summer squash gets pistachio crunch and fresh squash blossoms, while crisp baharat potatoes bring warm spice to a late-summer Shabbat table. - URL: https://www.chezjk.com/recipes/shabbat-lemon-za-atar-chicken-with-bharat-spiced-roasted-potatoes-roasted-summer - Author: Jonathan Katzman - Cooked and photographed: 2024-08-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free ![Lemon–Za’atar Chicken with Summer Squash, Pistachios and Baharat Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fbb44c33da4363a12.jpg) ## Lemon–Za’atar Roast Chicken Roasting chicken over onions and lemon creates a ready-made pan sauce. Adding some za’atar late keeps its herbs fragrant rather than scorched. ### Ingredients - 3–3½ lb bone-in, skin-on chicken thighs and drumsticks - 2 medium yellow onions, cut through the root into narrow wedges - 2 lemons, one juiced and one cut into ¼-inch rounds, seeds removed - 6 cloves garlic, peeled and lightly crushed - 3 tbsp extra-virgin olive oil - 2 tbsp gluten-free za’atar, divided - 1 tsp ground sumac - ½ tsp ground allspice - 1½ tsp fine sea salt, reduced if the za’atar is salted - ½ tsp freshly ground black pepper - ¼ cup water, plus more as needed ### Instructions 1. Combine the chicken, onions, garlic, lemon juice, olive oil, 1 tablespoon za’atar, sumac, allspice, salt and pepper. Cover and refrigerate for 1–12 hours. 2. Heat the oven to 425°F. Spread the onions and garlic in a large shallow roasting pan. Arrange the chicken skin-side up in a single layer, tuck the lemon rounds around it and pour the marinade and water into the pan. Keep most onion pieces off the chicken skin. 3. Roast for 35 minutes. Rotate the pan, spoon a little pan juice over the onions and sprinkle the remaining za’atar over the chicken. Add a splash of water if the pan juices are beginning to scorch. 4. Roast another 10–20 minutes, until the skin is golden and the thickest parts of the thighs and drumsticks reach 175–185°F without the thermometer touching bone. If needed, broil briefly for color, watching the lemon and herbs closely. 5. Rest for 10 minutes. Skim excess fat from the pan juices, leaving enough for a glossy sauce. Reserve the onions, lemon and juices for serving. ### Notes - Use a roomy metal roasting pan: crowding traps steam and leaves the skin pale. - Roasted lemon peel is pleasantly bitter; serve the rounds alongside the chicken so diners can choose how much to eat. ## Parsley–Green Chile Finishing Dressing Fresh parsley and lemon lift the rich chicken and sweet roasted onions. A little chile adds brightness without turning the dish into a hot sauce. ### Ingredients - 1 cup loosely packed flat-leaf parsley leaves and tender stems, roughly chopped - ½–1 small green chile, seeded if desired and finely chopped - 2 tbsp extra-virgin olive oil - 1 tbsp lemon juice - 1 tsp gluten-free za’atar - to taste fine sea salt ### Instructions 1. Stir together the olive oil, lemon juice, chile and za’atar. 2. Fold in the parsley shortly before serving. Season lightly with salt, keeping in mind that the chicken's pan juices are already seasoned. 3. Spoon loosely over the rested chicken, leaving some browned skin exposed. ### Notes - Keep this dressing coarse and leafy rather than blending it into a smooth sauce. ## Roasted Summer Squash with Pistachios and Squash Blossoms Crosshatching increases the browned surface while keeping the squash intact for serving. Pistachios add crunch, and uncooked blossoms provide a delicate contrast to the deeply roasted squash. ### Ingredients - 1½ lb medium zucchini or mixed summer squash - 2½ tbsp extra-virgin olive oil, divided - ½ tsp fine sea salt, plus more to taste - ¼ tsp freshly ground black pepper - ⅓ cup shelled pistachios, roughly chopped - 8 fresh squash blossoms - 1 tbsp lemon juice ### Instructions 1. Halve the squash lengthwise. Score the cut faces in a shallow crosshatch without cutting through the skin. Sprinkle with the salt and leave cut-side up for 15 minutes, then blot thoroughly dry. 2. Heat a heavy rimmed sheet pan in a 425°F oven. Coat the squash with 2 tablespoons olive oil and the pepper. Carefully place cut-side down on the hot pan. 3. Roast for 25–35 minutes, until the cut surfaces are deeply browned and the flesh is tender but still holds its shape. Check underneath after 20 minutes; turn cut-side up once well browned. 4. Meanwhile, toast the pistachios in a dry small skillet over medium-low heat for 3–5 minutes, stirring until fragrant. Transfer to a plate. 5. Gently open the blossoms and remove the stamens and tough bases. Brush away any debris, or rinse briefly if needed and dry carefully. Tear into broad ribbons. 6. Arrange the squash cut-side up. Drizzle with the lemon juice and remaining ½ tablespoon olive oil. Scatter over the pistachios and blossoms just before serving, then taste for salt. ### Notes - Avoid piling the hot squash before serving; trapped steam softens the browned surfaces. - If blossoms are unavailable, omit them rather than replacing their delicate texture with a heavier garnish. ## Baharat-Spiced Roasted Potatoes A brief parboil roughens the potato edges for a crisp crust. Adding baharat partway through roasting blooms the spices without burning them. ### Ingredients - 1¾ lb small Yukon Gold potatoes, skin on, cut into 1½-inch chunks - 3 tbsp olive oil - 2 tsp gluten-free baharat spice blend - ¾ tsp fine sea salt, plus salt for the cooking water ### Instructions 1. Heat the oven to 425°F and place a heavy rimmed sheet pan inside. 2. Put the potatoes in a saucepan, cover with cold water and salt the water generously. Bring to a boil, then simmer for 7–9 minutes, until the outer edges soften but the centers remain firm. 3. Drain well and let steam-dry for 3 minutes. Shake gently in the saucepan to roughen the edges. 4. Toss with 2 tablespoons olive oil and the measured salt. Spread on the hot sheet pan with a flat face down, leaving space between pieces. 5. Roast for 25 minutes, then turn. Mix the baharat with the remaining tablespoon olive oil and toss it through the potatoes. 6. Roast another 15–20 minutes, until deeply golden, crisp at the edges and creamy inside. Taste and adjust the salt. ### Notes - Baharat blends vary; a peppery blend with cumin, coriander, cinnamon, cloves and cardamom works well here. ## Overall Timing / Workflow All three roasted dishes use the same oven temperature. The potatoes start first, while the squash finishes close to serving so its browned surface stays intact. ### Instructions 1. The morning of dinner or the night before: marinate the chicken. 2. 0:00 — Heat the oven to 425°F. Start the potatoes in their saucepan, prepare the chicken pan and score and salt the squash. 3. 0:15 — Put the drained, seasoned potatoes in the oven on a lower rack. Put the chicken on an upper-middle rack. 4. 0:30 — Blot the squash dry. Toast the pistachios, prepare the blossoms and mix the dressing ingredients except the parsley. 5. 0:40 — Turn and spice the potatoes. Rotate the chicken and add its remaining za’atar. Put the squash into the oven if there is room, allowing air to circulate around each pan. 6. 1:00 — Check chicken temperature and potato crispness. Remove each as ready; rest the chicken for 10 minutes. Keep the potatoes uncovered so they do not steam. 7. 1:10–1:15 — Finish the squash, fold parsley into the dressing and assemble the platters. 8. If three pans cannot fit comfortably, roast the potatoes first, then the chicken and squash together. Recrisp the potatoes for 5–8 minutes while the chicken rests. ### Notes - Multiple pans may lengthen roasting times. Use chicken temperature, potato crispness and squash browning rather than the clock alone. ## Plating Family-style platters suit the meal and keep the juicy chicken separate from the crisp potatoes. Fresh herbs and blossoms go on last for color and texture. ### Instructions 1. Arrange the chicken on a shallow platter with the roasted onions and lemon rounds tucked between the pieces. Spoon pan juices around the chicken and the parsley dressing over the center. 2. Place the potatoes on one side of a second broad platter and the squash, cut-side up, on the other. 3. Finish the squash with its lemon dressing, pistachios and torn blossoms immediately before bringing both platters to the table. ## Leftover Path Storing the moist and crisp components separately makes reheating more successful. Chicken juices protect the meat, while dry oven heat revives the potatoes. ### Instructions 1. Refrigerate within 2 hours, storing chicken with its onions and juices separately from the potatoes and squash. Use within 3–4 days. Store any unused parsley dressing separately and use within 1–2 days. 2. Reheat chicken covered with its juices in a 350°F oven until it reaches 165°F. Uncover briefly at the end if you want to refresh the skin. 3. Recrisp potatoes on a preheated sheet pan at 425°F for 12–18 minutes. Warm squash gently or serve at room temperature, adding reserved pistachios after reheating. 4. For a second meal, shred the chicken and toss with chopped roasted squash, onions, a little pan juice and fresh lemon. Serve the crisped potatoes alongside. ### Notes - Squash blossoms wilt quickly; enjoy them on the first night rather than saving them as a fresh garnish. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.