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the
JEWISH LIGHT
Sheet-Pan Dinner Recipe: Za’atar Chicken With Cauliflower And Chickpeas
NOSHER
(food)
By Shannon Sarna
Savory Za’atar Challah
I get pretty skeptical about (some) food trends. I balk at quinoa. I loathe smoothie bowls. Please don’t try to tell me how awesome chia seed pudding is, because I promise, it’s not as good as chocolate pudding. And don’t even get me started on the gluten-free craze. So you can maybe understand my skepticism over the latest internet enthusiasm for “sheet pan” dinners. Because, come on – is throwing dinner on one sheet pan really that great?? Well, the answer is a resounding: yes, yes, it is. Which I guess also means I have to admit I was wrong about something. Just don’t tell my husband.
This sheet pan dinner was incredibly delicious and easy, and is equally awesome for a weeknight dinner or Shabbat. I will admit that I thought to myself: wow, dinner is totally done! Now, what should I do? (Pour myself a glass of wine of course). So, go ahead – get excited about the convenience and awesomeness of a sheet pan dinner, and try adding your own favorite flavors and veggie combinations. For those wondering, za’atar is a wonderful Middle Eastern spice blend used widely in Israel. I have bought mine in Israel, at supermarkets like Fairway and even online. You can also try making your own.
Sheet Pan Za’atar Chicken with Cauliflower and Chickpeas Ingredients • 1 whole chicken (note: you can also use a cut-up chicken) • 1 small head cauliflower, cut into small florets
• 1 lemon, cut into slices • 4 garlic cloves, left whole with skin on • 2 1/2 Tbsp za’atar • salt and pepper • pinch red pepper flakes (optional) • olive oil • 1 15 oz can chickpeas, drained and rinsed
Directions
• Preheat oven to 425 degrees. • Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. • Cover chicken with 1 1/2 Tbsp za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken. • Spread cauliflower all over the sheet pan and top with remain-
ing 1 Tbsp za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely. • Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas. • Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired. • Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.ì
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