Za’atar Chicken with Roasted Eggplant, Crispy Chickpeas and Cucumber Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   In a bowl, combine 2 tbsp/30 ml olive oil, lemon zest, 2 tbsp/30 ml lemon juice, za'atar, 1/2 tsp ground cumin, 1 tsp smoked paprika, 2 chopped garlic cloves, 1/2 tsp salt, and black pepper. Rub this mixture over the chicken breast and let it rest for 10 minutes.

3. 3

   Place the eggplant on the tray. Add 1 tbsp/15 ml olive oil, 1/4 tsp salt, and toss well to coat. Roast the eggplant for 15 minutes at 220°C / 425°F.

4. 4

   Meanwhile, pat the chickpeas very dry and toss them with 1 tsp/5 ml of the remaining olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of salt.

5. 5

   Remove the tray from the oven, push the eggplant to one side, and add the chickpeas in a single layer. Place the marinated chicken on the tray. Bake everything for 18 to 20 minutes at 220°C / 425°F, or until the chicken is cooked through and the chickpeas are lightly crisp.

6. 6

   While it bakes, prepare the sauce by mixing the plain Greek yogurt, grated and squeezed cucumber, 1 grated garlic clove, fresh parsley, fresh mint, and a pinch of salt in a bowl. Stir until creamy.

7. 7

   Remove the tray from the oven. Let the chicken rest for 3 minutes. If desired, finish under the broiler for 1 to 2 minutes at 230°C / 450°F to deepen the color, watching closely.

8. 8

   Serve a bed of roasted eggplant on each plate, top with the chicken breast, scatter over the crispy chickpeas, and finish with the cucumber yogurt sauce on top or on the side.