steps to prepare award winning Za’atar chicken with potato and pumpkin salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Za’atar chicken with potato and pumpkin salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Za’atar chicken with potato and pumpkin salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Za’atar chicken with potato and pumpkin salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 tablespoons natural yoghurt
  • 4 (about 1kg) chicken marylands
  • 8 (about 500g) baby desiree potatoes, quartered
  • 400g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 tablespoons olive oil
  • 2 teaspoons sumac
  • Salt & freshly ground black pepper
  • 1 x 80g pkt baby rocket leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons wholegrain mustard
  • Fresh thyme leaves, to serve

Method

  • Step 1
    To make the za’atar, place the thyme, sumac, sesame seeds and sea salt in a mortar and pound with a pestle until crushed. Place in a glass or ceramic bowl.
  • Step 2
    Add the yoghurt to za’atar and stir to combine. Cut 4 slashes, about 5cm long and 1cm deep, in thickest part of each chicken maryland. Add chicken to za’atar mixture and toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
  • Step 3
    Preheat oven to 200?C. Place potato and pumpkin in a roasting pan. Drizzle with half the oil and sprinkle with sumac. Season with salt and pepper. Roast in oven for 15 minutes. Place chicken in a roasting pan and season with pepper. Roast in oven with potato mixture for 30 minutes or until chicken is cooked through and potato is golden and tender.
  • Step 4
    Place potato mixture and rocket in a bowl. Combine lemon juice, mustard and remaining oil in a bowl. Drizzle salad with dressing and toss to combine. Divide the salad among serving plates. Top with chicken and sprinkle with thyme to serve.

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