One-pan chicken and rice is a comforting, crowd-pleasing meal, but adding za’atar takes it to the next level. This Israeli spice blend, packed with lemony, savory flavors, infuses the chicken with an irresistible aroma and adds depth to every bite. For even more flavor, sprinkle extra za’atar over the rice before serving. You can customize the dish with boneless, skinless chicken thighs or drumsticks, and for a boost of veggies, add cauliflower or broccoli to the pan towards the end for perfectly roasted results.
Ingredients
Servings 4
- 1 onion diced
- 2 cloves garlic minced
- 4 tablespoons extra virgin olive oil
- 3- pound chicken cut into eight pieces
- ¼ cup Jamie Geller Za'atar
- Juice of 1 lemon
- 1 ½ teaspoon kosher salt divided
- 1 ½ cups uncooked basmati rice
- 3 cups chicken broth hot
Garnish: toasted almonds and parsley
Nutritional Facts
Nutrition Facts
One Pot Chicken and Rice with Zaatar
Amount per Serving
Calories
947
% Daily Value*
Fat
51
g
78
%
Saturated Fat
12
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
25
g
Cholesterol
177
mg
59
%
Sodium
1702
mg
74
%
Potassium
753
mg
22
%
Carbohydrates
71
g
24
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
51
g
102
%
Vitamin A
896
IU
18
%
Vitamin C
28
mg
34
%
Calcium
348
mg
35
%
Iron
21
mg
117
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 375°F.
- Place onion, garlic and 2 tablespoons extra virgin olive oil in the bottom of a large casserole. Cook in oven for 15 minutes while preparing the rest of the ingredients.
- Meanwhile prepare chicken. Remove skin from the thighs. In a ziplock bag or bowl toss chicken with 2 tablespoons extra virgin olive oil, zaatar, ½ teaspoon salt and lemon juice. Mix until well coated.
- Remove casserole from oven. Add rice and remaining 1 teaspoon salt and mix.
- Arrange chicken over rice then pour boiling hot broth around the chicken. Cover with foil and place in preheated oven for 50 minutes to an hour until chicken is mostly cooked through and broth is absorbed by rice. Remove foil, (this is when you can add vegetables) drizzle more extra virgin olive oil if desired and roast for another 20 minutes until chicken is browned and rice is tender.
- Serve as is or remove chicken to a plate and fluff up rice with a fork while mixing in toasted almonds and more zaatar to taste. Serve chicken with rice.
I made it last night and the rice came out half not cooked, half dry. Also the chicken came out dry. I have never had good luck making rice in the oven