Crispy Za'atar Chicken with Pomegranate Molasses Glaze and Roasted Vegetable Medley
This innovative recipe features crispy za'atar-spiced chicken drizzled with a tangy pomegranate molasses glaze, served alongside a vibrant roasted vegetable medley. The unique combination of Middle Eastern spices and sweet-tart pomegranate creates a dish that is both healthy and bursting with flavor.
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Preheat your oven to 425°F (220°C). In a small bowl, mix together 2 tablespoons of za'atar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub this spice mixture all over 4 boneless, skinless chicken thighs. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, add the chicken thighs and sear them for 4-5 minutes on each side until golden brown.
While the chicken is cooking, chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.
In a separate bowl, toss the chopped vegetables with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Once the chicken is browned, remove it from the skillet and set it aside. Add the vegetables to the same skillet and stir to combine with the remaining oil and chicken drippings.
Nestle the chicken thighs back into the skillet among the vegetables. Drizzle 2 tablespoons of pomegranate molasses over the chicken and vegetables.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the skillet from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and additional pomegranate molasses if desired.
Serve hot and enjoy your unique and flavorful dish!
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