Adapted from a Martha Stewart recipe this is one of our family's FAVORITE dinners. Nice enough to serve company, but simple enough to make on a weekday. The chicken is super moist, and the green beans are delicious. We don't always do the roasted pita, but that is a nice extra touch!
INGREDIENTS:
1 lemon, quartered
3 lbs bone-in skin-on chicken thighs, (about 4-6 thighs)
2 1/2 Tablespoons of Za'atar spice
3 T olive oil
2 t salt
1/2 t pepper
1 lb green beans
1 clove of garlic minced or 1/4 t garlic powder
2 T olive oil
1/2 t salt and pepper
3-4 pitas (optional, omit for gluten-free)
1. Preheat oven to 450 with rack in the upper third of the oven. Place baking sheet in the oven to preheat.
2. Quarter lemon. Pat chicken thighs dry, then transfer to a large bowl. Toss and coat with 2 1/2 T of za'atar, lemon quarters, 3 T olive oil, 2 t salt, and 1/2 teaspoon of pepper.
3. Place lemon quarters and chicken on preheated baking sheet, skin side up. Roast until chicken is cooked through 18-20 minutes.
4. While the chicken is cooking, trim ends of green beans. Toss the green beans with 2 T olive oil, 1/2 t salt and pepper and garlic. (Optional) cut pitas into 1-inch pieces.
5. When chicken is cooked through, add green beans to baking sheet around the chicken (remove lemon wedges if more room is needed). Roast until green beans are barely tender about 5 minutes. Then switch the oven to broiler. Broil on the top oven rack until the chicken is crisp and the green beans are cooked about 2-3 more minutes. Watch closely. Transfer chicken thighs to a plate to rest.
6. Add pitas to baking sheet if using, stir to coat in the pan juices. Broil on the top oven rack until lightly toasted with the green beans for 1-2 minutes. Stir then broil again for 1-2 more minutes. Watch closely.
*NOTE: In a pinch, I've used a half of an orange instead of lemon and still tasted great.
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