Chicken Thighs With Za’atar and Lemon
Per ServingChicken Thighs With Za’atar and Lemon |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 4 oz. | ||
| Calories | 235 | |
| Fat | 15 | g |
| Saturated Fat | 2.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 105 | mg |
| Sodium | 210 | mg |
| Potassium | 310 | mg |
| Protein | 19 | g |
| Phosphorus | 200 | mg |
| Choices: Carbohydrate 0.5, Lean Protein 3, Fat 1.5 | ||
- Makes: 4 servings
- Serving Size: 4 oz.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 1 | lb. | boneless, skinless chicken thighs |
| 4 | garlic cloves, crushed | |
| 1 | small | red onion, halved, peeled, and sliced into 1/2-inch wedges |
| 1 | lemon, halved and juiced; shells quartered and reserved | |
| 2 | Tbsp. | olive oil |
| 2 | Tbsp. | Homemade Za’atar (see link to recipe below) |
| 1/2 | tsp. | ground cinnamon |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | cup | fresh chopped parsley |
Directions
- Place the chicken thighs in a large bowl. Add the garlic, red onion, 3 Tbsp. of the juice from the lemon, quartered lemon shells, olive oil, Homemade Za’atar, cinnamon, salt, and black pepper. Toss to coat well. Cover and marinate in the refrigerator for 2 to 12 hours.
- Preheat the oven to 400 degrees. Remove the chicken from the bowl, reserving the marinade but discarding the lemon shells. Add the chicken and onions to a large baking pan in a single layer. Drizzle the chicken and onions with the reserved marinade. Roast the chicken, uncovered, for about 30 minutes, or until juices run clear.
- Place the chicken and onions on a serving platter and garnish with chopped parsley.
