Tuesday, July 26, 2011

Shabbat Table: Zaatar Chicken

Last Thursday as I struggled to come up with yet another chicken recipe, I was fortunate to come across this one from thejewishhostess.com. Instead of grilling it I roasted it for an hour @375F and then put it under the broiler for 5 minutes to brown and crisp the skin. Also, since I only used one chicken, I used the remaining marinade on a pan of roasted vegetables: new potatoes, sweet potatoes, carrots, zucchini, yellow squash and pearl onions. I roasted them in a separate 9x13 pan in the oven with the chicken and also put them under the broiler for 3-5 minutes to brown. I put both dishes on the hot plate directly from the oven.
The chicken and vegetables turned out amazingly. It was a great following course to my Sweet and Spicy Curry Salmon and the leftovers were even better. The only thing I would change? Double the amount of zaatar in the marinade and substitute garlic salt for the table salt.Grilled or roasted, this easy chicken recipe is one to hold on to.

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