Za'atar orange chicken and potatoes: A juicy one-pan meal that's ready in under an hour

Looking for a fuss-free meal that’s bursting with flavour? This one-pan dish with roasted chicken and potatoes might have what it takes to become your new go-to. The chicken is coated with earthy za’atar, tangy orange juice and a few other spices, then baked until crispy on the outside and juicy on the inside. Serve it with a side salad and bread to mop up all the extra juices from the pan. 

Ingredients

• 1 cup orange juice
• 3 tbsp za’atar
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried coriander
• ¼ cup olive oil
• 2 tsp kosher salt, divided
• ¼ tsp black pepper
• 1.5 kg chicken drumsticks
• 1 yellow onion, roughly chopped
• 4 garlic cloves, finely chopped
• 450 g baby potatoes, quartered
• ¾ cup water
• ¼ cup finely chopped fresh parsley, to garnish

Preparation

Adjust oven rack to the middle position and heat oven to 450 F.

In a large bowl, combine the orange juice, za’atar, onion powder, garlic powder, paprika, coriander, olive oil, 1½ teaspoons of salt and black pepper. Add the drumsticks and mix until they’re thoroughly coated in the marinade.

In an oven-safe skillet or baking dish, spread out the onions and garlic in an even layer. Place the marinated drumsticks on top.

Add the potatoes and remaining salt to the bowl containing the leftover marinade and stir to coat. Arrange the potatoes around the drumsticks and pour in the water, along with the rest of the marinade.

Place the skillet or baking dish in the oven and bake until the drumsticks are golden brown and the potatoes are soft, about 35 to 45 minutes. 

Garnish with fresh parsley before serving.

Serves 4 to 6

Produced in collaboration with CBC Creator Network.