Za’atar is a wonderfully fragrant Middle Eastern spice mix that combines sesame seeds, salt, sumac and dried herbs. It livens up roasted veggies, seafood, grilled meats and even homemade hummus or falafel patties. For this dish I roasted plump chicken breasts over lemon slices with a sprinkling of za’atar; served with a flavorful sauce made with sliced leeks, garlic, lemon juice and white wine, the brightness of the lemon pairs beautifully here with the fragrant za’atar.
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Lemon & Za’atar-Roasted Chicken Breasts
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 lemons, 1 sliced, the other halved
- Salt and pepper
- Za’atar
- Olive oil
- 2 large leeks
- 3 garlic cloves, thinly sliced
- ¼ cup dry white wine
Directions:
- Preheat the oven to 375 degrees. Lay the slices of lemon on a sprayed baking sheet. Place the chicken breast on top of the lemon slices and drizzle with a touch of olive oil; season each breast with salt, pepper and about 1/2 teaspoon of za’atar on each. Roast for 25-30 minutes or until the internal temp hits 165 degrees.
- To make the sauce, heat 1 Tablespoon of olive oil over medium heat in a small saucepan. Add in the leeks and garlic, along with a pinch of salt and pepper. Saute for 5 minutes; add in the lemon juice and white wine. Reduce the heat to low and cook for an additional 5-7 minutes or until the sauce is reduced. Taste and adjust seasonings if necessary. Serve the sauce with slices of the cooked za’atar chicken.
Tagged: chicken, chicken breasts, leeks, lemon juice, lemon zest, lemon-leek sauce, roast chicken, white wine, za'atar, za'atar chicken
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