Ingredients Meat & Poultry Chicken Chicken Thighs Pan-Roasted Chicken with Za'atar, Potatoes, and Greens Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 25 mins Total Time: 1 hr 15 mins Servings: 4 A tip when making this chicken dinner: Cutting slashes into the meat helps it absorb the flavor of the za'atar (herb) rub in this easy one-sheet pan meal. Ingredients 4 teaspoons za'atar ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks 1 pound fingerling potatoes, cut in half lengthwise 1 medium red onion, peeled, halved lengthwise, and cut into ½-inch wedges 1 lemon, cut in half 1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups) Directions Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt. With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes. Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside. Variations Baby kale, spinach, or arugula can be used in place of the lacinato. Rate it Print