Crispy Za’atar Chicken with Lemon Cauliflower Cream and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a large bowl, combine 2 tablespoons olive oil, za’atar, 2 grated garlic cloves, lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and coat them well.

3. 3

   Arrange the chicken on a baking tray or baking dish skin-side up. Roast for 20 minutes at 425°F (220°C).

4. 4

   Meanwhile, place the cauliflower in a saucepan with the chicken stock, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

5. 5

   Transfer the cooked cauliflower, its cooking liquid, Greek yogurt, butter, and 1 tablespoon lemon juice to a blender. Blend until completely smooth and silky. Keep warm.

6. 6

   In a separate bowl, toss the cherry tomatoes and red onion with 1 tablespoon olive oil, honey, and a pinch of salt.

7. 7

   Remove the tray from the oven, add the cherry tomatoes and red onion around the chicken, and return to the oven for 20 to 25 more minutes at 425°F (220°C), until the chicken is deeply golden and reaches a minimum internal temperature of 165°F (74°C).

8. 8

   For extra crispy skin, switch on the broiler for 2 to 3 minutes at the end, watching closely.

9. 9

   Spread the lemon cauliflower cream onto plates or a large serving platter. Top with the roasted chicken and spoon the tomatoes and onion around it. Finish with chopped fresh parsley and serve hot.