Za'atar chicken thighs with roasted pepper & chickpea salad

Crisp-skinned za'atar chicken thighs over a warm salad of smoky roasted peppers, chickpeas and red onion with a smoked paprika dressing. High protein, low GI, one tray plus one pan. Bone-in thighs are important for this recipe, they stay juicy at high heat where a boneless thigh dries out. If you only have boneless, reduce cook time to 25 minutes and check at 20. Pat the skin completely dry before rubbing with the za'atar mix, any moisture on the skin prevents crisping. The chickpeas benefit from going into the tray hot rather than cold so they catch a little colour. Za'atar brands vary a lot in saltiness; taste before adding the full amount of salt to the marinade.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken: Preheat oven to 210°C fan. Pat 4 chicken thighs, bone-in skin-on thoroughly dry with kitchen paper — do not skip this. Mix 2 tablespoons za'atar, 2 tablespoons olive oil, the zest and half the juice of 1 lemon, zested and juiced, 2 garlic cloves, minced, 0.5 teaspoons salt and 0.5 teaspoons black pepper into a paste. Rub all over the chicken including under the skin where possible. Set aside to marinate while the oven heats.

Step 2

Build the tray: Place 2 red peppers, halved and deseeded cut-side down and 1 red onion, cut into thin wedges wedges on a large roasting tray. Drizzle with 2 tablespoons olive oil (for veg), 1 teaspoons smoked paprika, 0.5 teaspoons ground cumin and 0.5 teaspoons salt (for veg). Toss to coat and spread out in a single layer. Place the chicken thighs skin-side up on top of or alongside the veg. Put in the top third of the oven.

Step 3

First roast: Roast for 25 minutes without opening the oven door.

Step 4

Add chickpeas and finish: Remove tray from the oven. Scatter 400 grams tinned chickpeas, drained and rinsed around the chicken and return to the oven for a further 15 to 18 minutes until the chicken skin is deep golden and crisp and the chickpeas have caught a little colour.

Step 5

Make the warm salad: Lift the chicken onto a plate to rest. Roughly chop the roasted peppers into thick strips and combine with the chickpeas and onion on the tray. Add 1 tablespoons red wine vinegar, 1 tablespoons extra olive oil (for dressing), 0.5 teaspoons smoked paprika (for dressing) and the remaining lemon juice from 1 lemon, zested and juiced. Toss everything together, scraping up any sticky bits from the tray, that is flavour. Taste and adjust seasoning.

Step 6

Plate and serve: Spoon the warm chickpea and pepper salad onto plates. Lay two chicken thighs on top of each portion. Scatter with 1 tablespoons flat leaf parsley, roughly chopped and serve with 2 lemon wedges, to serve.