Za'atar Chicken With Shallots and Grapes
PREP TIME
5 mins
COOK TIME
35 mins
SERVINGS
4
- POSTED Mar 25th, 2022
- BY Chef Carrie Walters
INGREDIENTS
- 4 DLM Natural Bone-In, Skin-On Chicken Thighs
- 2 garlic cloves, chopped
- Za'atar, salt, and pepper, to taste
- 2 Tbsp DLM Extra-Virgin Olive Oil, plus some for drizzling
- 4 shallots, peeled and quartered
- ½ lb seedless red or green grapes, cut into small clusters
- 4 sprigs of thyme
INSTRUCTIONS
1
Preheat oven to 450ºF.
2
In a large, shallow bowl, toss the chicken, garlic, and za’atar, seasoning well with salt and pepper. Drizzle with a little olive oil and mix well.
3
Place the cut shallots and grapes on a sheet pan and toss with the 2 tablespoons olive oil and season with salt and pepper.
4
Nestle the seasoned chicken skin side up in between the shallot/grape mixture and tuck in the thyme sprigs. Roast in oven for 25 to 30 minutes or until chicken is cooked through.
5
Remove from oven and turn on the broiler. Discard the thyme sprigs and broil the chicken just for a minute or two so the skin gets crispy and golden brown. If necessary, season again to taste with salt and pepper. Serve.
Reviews
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- Joan
Dorothy Lane Market says:
We're delighted to hear this, Joan! Thank you.
- Lizz
Dorothy Lane Market says:
Hello, Lizz! We're so glad to hear this. Thank you for taking the time to share your review!
- Janet
Dorothy Lane Market says:
We’re so glad to hear you enjoyed this recipe, Janet! Thank you.
- Marj
Dorothy Lane Market says:
We're so delighted to hear this! Thank you for sharing your experience with making this recipe.
Za'atar Chicken With Shallots and Grapes
PREP TIME
5 mins
COOK TIME
35 mins
SERVINGS
4
INGREDIENTS
- 4 DLM Natural Bone-In, Skin-On Chicken Thighs
- 2 garlic cloves, chopped
- Za'atar, salt, and pepper, to taste
- 2 Tbsp DLM Extra-Virgin Olive Oil, plus some for drizzling
- 4 shallots, peeled and quartered
- ½ lb seedless red or green grapes, cut into small clusters
- 4 sprigs of thyme
INSTRUCTIONS
1
Preheat oven to 450ºF.
2
In a large, shallow bowl, toss the chicken, garlic, and za’atar, seasoning well with salt and pepper. Drizzle with a little olive oil and mix well.
3
Place the cut shallots and grapes on a sheet pan and toss with the 2 tablespoons olive oil and season with salt and pepper.
4
Nestle the seasoned chicken skin side up in between the shallot/grape mixture and tuck in the thyme sprigs. Roast in oven for 25 to 30 minutes or until chicken is cooked through.
5
Remove from oven and turn on the broiler. Discard the thyme sprigs and broil the chicken just for a minute or two so the skin gets crispy and golden brown. If necessary, season again to taste with salt and pepper. Serve.
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