This zaatar-roasted chicken is bursting with vibrant flavors.
When you add the roasted garlic, youll be in baked-chicken heaven.
We balanced this delicious one-pan meal with salty feta cheese and cilantro for freshness.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Keep reading for our expert tips on perfectly roasted garlic, smart ingredient substitutions and more!
Add chicken, rinsed chickpeas and onion wedges; toss until coated.
Spread in an even layer on a large rimmed baking sheet, placing the chicken skin-side up.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Arrange lemon slices and garlic halves, cut-sides down, around the chicken.
Squeeze garlic cloves from their skins onto the chickpea mixture; discard the skins.
Sprinkle the mixture with 12 cup feta and 14 cup cilantro leaves.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Zaatar also often contains salt, sumac and toasted sesame seeds.
Transfer any leftover chicken to an airtight container and store it in the refrigerator for up to 3 days.
Covering the chicken with a damp paper towel will help prevent it from drying out.
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey
Alternatively, you could warm the leftovers in a 350F oven for about 20 minutes.
Just be sure to cover the chicken loosely with foil.
