Za’atar Chicken with Lemon, Dukkah Broccoli, Sunchokes, Tahina and Zhug

Roasted Za’atar Chicken with Lemon

Chicken thighs stay juicy while the lemon and onions soften into a tangy roasting sauce. Adding some za’atar after roasting preserves its herbal fragrance.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 2 tbsp gluten-free za’atar, divided
• 1 tsp ground sumac
• 3 tbsp extra-virgin olive oil
• 2 lemons, one juiced and one cut into 8 wedges
• 3 cloves garlic, finely grated
• 1 medium red onion, thinly sliced
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp water
• 1/3 cup flat-leaf parsley leaves

Instructions

1. Combine the chicken with 1 tablespoon za’atar, sumac, olive oil, 2 tablespoons lemon juice, garlic, salt and pepper. Refrigerate for 30 minutes to 12 hours.
2. Heat the oven to 425°F. Spread the onion in a shallow roasting dish just large enough to hold the chicken in one layer. Add the water, then arrange the thighs and lemon wedges over the onions. Scrape in the marinade.
3. Roast for 30–40 minutes, until browned and the thickest thigh reaches at least 165°F; thighs become especially tender around 175°F. If the pan dries before the onions soften, add a splash of water.
4. Rest for 5 minutes. Stir the remaining za’atar into the pan juices, then taste and adjust with salt or a little remaining lemon juice. Serve the chicken with the softened onions, roasted lemon, juices and parsley.

Notes

• Check the salt content of the za’atar before seasoning; blends vary considerably.
• If the chicken needs more color, broil briefly while watching closely so the herbs do not scorch.

Roasted Broccoli

A hot, uncrowded sheet pan gives broccoli browned edges without sacrificing its green, tender-crisp interior. Lemon and dukkah finish it without weighing it down.

Ingredients

• 1 1/2 lb broccoli
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1 tbsp lemon juice
• 3 tbsp almond dukkah, from the component below

Instructions

1. Cut the broccoli into large florets with flat cut faces. Peel the thick stalk and slice it into 1/2-inch pieces. Dry thoroughly.
2. Toss with olive oil and salt. Spread on a sheet pan with the cut faces down and space between the pieces.
3. Roast at 425°F for 20–25 minutes, turning once, until the stems are tender and the edges are browned.
4. Finish with lemon juice and sprinkle with dukkah just before serving.

Toasted Almond Dukkah

Coarsely crushed nuts and whole toasted seeds add crunch and warm spice against the soft tahina and roasted vegetables.

Ingredients

• 1/4 cup raw almonds
• 1 tbsp sesame seeds
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fine sea salt
• 1/8 tsp black pepper

Instructions

1. Toast the almonds in a dry skillet over medium-low heat for 5–7 minutes, stirring frequently, until fragrant and lightly colored. Transfer to a plate.
2. Toast the sesame, coriander and cumin in the same skillet for 1–2 minutes, stirring, until fragrant. Transfer immediately to the plate and let cool.
3. Crush the spices in a mortar, then add the almonds, sesame, salt and pepper. Pound to a coarse, irregular crumble rather than a paste.

Notes

• This makes slightly more than the broccoli needs. Keep the extra airtight for up to 2 weeks.

Crisp Roasted Sunchokes

Leaving the skins on and roasting the cut faces against hot metal produces crisp, earthy edges and creamy centers.

Ingredients

• 1 1/2 lb sunchokes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

Instructions

1. Scrub the sunchokes thoroughly, trim damaged spots and dry well. Cut into roughly 1 1/2-inch chunks, halving smaller ones lengthwise.
2. Toss with olive oil, salt and pepper. Spread cut-side down on a metal sheet pan without crowding.
3. Roast at 425°F for 40–50 minutes, turning after 25 minutes, until deeply browned and easily pierced through the center.
4. Toss with lemon juice and taste for salt. Serve promptly to preserve the crisp edges.

Notes

• Sunchokes are rich in inulin and can cause digestive discomfort; serve modest portions for anyone unfamiliar with them.

Lemon-Garlic Tahina

Cold water turns tahini into a pale, pourable sauce. Lemon cuts its richness and balances the browned vegetables.

Ingredients

• 1/2 cup tahini, stirred thoroughly
• 3 tbsp lemon juice
• 1 small clove garlic, finely grated
• 1/4 tsp fine sea salt, plus more to taste
• 6–8 tbsp cold water

Instructions

1. Stir the garlic into the lemon juice and let stand for 5 minutes.
2. Whisk in the tahini and salt. The mixture will initially thicken.
3. Whisk in cold water gradually until smooth, pale and thickly pourable. Taste and adjust the salt or lemon.

Notes

• Tahina thickens as it stands; loosen it with a little cold water before plating.

Green Zhug

Fresh herbs, green chile and warm spices provide a concentrated, spicy contrast to the mellow tahina.

Ingredients

• 1 cup loosely packed cilantro leaves and tender stems
• 1/2 cup loosely packed flat-leaf parsley leaves
• 2 serrano chiles, roughly chopped
• 1 clove garlic, chopped
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/8 tsp ground cardamom
• 1/4 tsp fine sea salt
• 1 tbsp lemon juice
• 3 tbsp extra-virgin olive oil

Instructions

1. Pulse the herbs, chiles, garlic, spices, salt and lemon juice in a small food processor until finely chopped, scraping down as needed.
2. Add the olive oil and pulse briefly to form a coarse, spoonable sauce rather than a smooth purée.
3. Taste and adjust the salt and lemon. Let stand for 10 minutes before serving.

Notes

• For less heat, remove the chile seeds and membranes before processing. Start with one chile if its heat is unfamiliar.

Overall Timing / Workflow

The sunchokes start first, while the chicken and broccoli join later. Both sauces and the dukkah can be finished while the oven does the main work.

Instructions

1. Marinate the chicken at least 30 minutes ahead, or refrigerate it overnight.
2. 0:00 — Heat the oven to 425°F with racks in the upper and lower thirds. Prepare the sunchokes and put them in the oven.
3. 0:10 — Arrange the chicken, onions and lemon in their roasting dish and put them in the oven. Use separate pans for the raw chicken and vegetables.
4. 0:15 — Make the dukkah, tahina and zhug. Prepare the broccoli.
5. 0:25 — Turn the sunchokes, rotate the roasting pans and add the broccoli on a separate sheet pan. Avoid blocking airflow; roast the broccoli after the sunchokes if the oven is crowded.
6. 0:40 onward — Check chicken temperature and vegetable tenderness. Remove each component as it finishes; rest the chicken for 5 minutes. Finish the broccoli last if possible, then season and plate.

Plating

Keeping the vegetables in distinct clusters preserves their textures while placing both sauces within reach of every component.

Instructions

1. Spoon a broad pool of tahina just off-center on each plate and add a small spoonful of zhug on top.
2. Arrange the broccoli along one side, partly touching the tahina, and scatter with dukkah.
3. Set the chicken and onions beside the sauces, spoon over a little roasting juice and add the roasted lemon wedges and parsley.
4. Pile the sunchokes along the remaining edge, keeping most of them out of the sauces so their browned surfaces stay crisp. Pass extra zhug at the table.

Leftover Path

Separate storage protects the crisp vegetables and keeps the fresh sauces from becoming diluted by roasting juices.

Instructions

1. Refrigerate the chicken with its onions and juices, the vegetables, and the sauces in separate containers within 2 hours. Use the cooked chicken and vegetables within 3–4 days; use the sauces within 4 days.
2. Reheat the chicken covered with a splash of water until it reaches 165°F. Re-crisp the sunchokes and broccoli in a 400°F oven for 10–15 minutes, checking the broccoli early.
3. Loosen the cold tahina with water and stir the zhug before serving. Keep the dukkah dry and add it only after reheating.
4. For a second meal, chop the warm chicken and vegetables over a lemon-dressed parsley salad, then spoon on tahina and zhug.