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Za’atar Chicken with Garlicky Pan-Roasted Potatoes and Green Beans


  • 1/4 cup parsley, chopped

  • 3 tablespoons thyme, chopped

  • 1 tablespoon fresh marjoram or oregano, chopped

  • 1 rounded tablespoon ground sumac

  • 2 tablespoons sesame seed

  • Salt and pepper

  • 6 cloves garlic, chopped, divided

  • About 1/3 cup olive oil, divided

  • 8 boneless, skinless, chicken thighs or 4 pieces boneless, skinless, chicken breast, lightly pounded

  • 2 large potatoes (about 1 pound or a little over), peeled and cut into 1-inch dice

  • 12 ounces (1 bag) green beans, trimmed

  • 1 small fresh red chili or 1 teaspoon chili flakes

  • 1 lemon, halved

  • 1/2 to 3/4 cup chicken stock


In large dish, combine parsley, thyme, marjoram or oregano, ground sumac, sesame seeds, salt, pepper, 2 cloves chopped garlic and 2 tablespoons olive oil. Turn chicken in za’atar spice blend to coat.

Heat a skillet over medium-high heat with about 1/4 cup olive oil, 4 turns of the pan. Add potatoes and salt them; brown 10-12 minutes to golden. Add the green beans, chili flakes and remaining garlic; turn and toss. Cover and cook 7-8 minutes more, turning occasionally; keep warm.

Heat another skillet over medium-high heat, brown a halved lemon in olive oil; remove and reserve. Add chicken and brown on both sides; add stock and partially cover pan. Cook chicken through 7-8 minutes then douse with juice from reserved lemon.

Serve the chicken over or alongside potatoes and beans.