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Za'atar Chicken and Eggplant Traybake

Za'atar Chicken and Eggplant Traybake

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Za’atar is a Middle Eastern seed, herb and spice blend. We use it as a seasoning for chicken and eggplant roasted together on the same baking sheet. Surrounded by the chicken and eggplant, garlic cloves at the center of the baking sheet become soft and creamy. To finish the dish, we create a flavorful sauce by mashing the cloves then deglazing the pan with water and lemon juice.

Ingredients
  • 3

    tablespoons za’atar (see note)

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 10

    medium garlic cloves, peeled

  • 3

    pounds bone-in, skin-on chicken breasts or thighs

  • 1

    pound eggplant, cut into 2-inch chunks

  • extra-virgin olive oil, for drizzling

  • Juice of 1 lemon

  • Optional garnish: Chopped fresh cilantro OR chopped fresh oregano OR sliced scallions

Heat the oven to 450°F. Stir together the za’atar, sugar, 1 tablespoon salt and 2 teaspoons pepper. Place the garlic in the center of a rimmed baking sheet. Arrange the chicken, skin up, and eggplant around the garlic. Drizzle with oil, then sprinkle with the za’atar mixture. Roast until the breasts reach 160°F or thighs reach 175°F, 30 to 40 minutes. Transfer the chicken and eggplant to a platter. Mash the garlic on the baking sheet, then add ¼ cup water and the lemon juice; scrape up any browned bits. Spoon the sauce over the chicken.

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