Za’atar Roasted Chicken and Potatoes with Spiced Labneh
Za’atar Roasted Chicken and Potatoes with Spiced Labneh is a tasty and easy meal to make! Oven roasted chicken topped with za’atar seasoning and spiced labneh. This will be in your regular dinner rotation.
Ingredients
- 1 3-4 lb whole fryer chicken, giblets removed
- ¼ cup unsalted butter, melted
- 1-2 tsp za’atar seasoning
- 5-6 golden potatoes, sliced into quarters
- ½ cup labneh or plain Greek yogurt
- ½ tsp red pepper flakes
- squeeze of lemon juice
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees. Place the chicken into the GRIZZLY 10-inch cast-iron skillet.
- Pat the chicken dry with a paper towel.
- In a small bowl combine melted butter and za’atar seasoning. Using a pastry brush, brush the melted seasoned butter all over the chicken. Next, add salt and pepper.
- Place the skillet in the oven for about 30 minutes. After 30 minutes remove the chicken and add the quartered potatoes into the skillet. The potatoes may slide under the chicken and that’s okay!
- Continue to cook the chicken for additional 30 to 45 minutes or until a meat thermometer reads 160 degrees when inserted into the thickest part of the breast.
- To make the spiced labneh, simply mix the labneh with red pepper flakes, lemon juice, salt and pepper.
- Once cooked, remove chicken and let it cool for a few minutes before slicing and serving with potatoes and spiced labneh.
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