Pan Roasted Chicken with Lemon and Za'atar
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Pan Roasted Chicken with Lemon and Za'atar
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Juicy, pan-roasted chicken begins with a Chobani® Greek Yogurt-based marinade. Let the chicken soak for at least 4 hours to keep the chicken moist during cook time.
Ingredients
In a blender, combine yogurt, 2 tablespoons za’atar, shallots, 2 garlic cloves, apple cider vinegar, coriander, cumin, salt, pepper, lemon juice, parsley, and ¼ cup olive oil. Blend until smooth.
Place chicken and marinade in a sealable plastic bag and marinate in refrigerator for at least 4 hours.
Remove chicken from marinade and shake off excess. Season each side with za’atar and let rest on a sheet pan.
Heat a large cast iron pan or an ovenproof sauté pan over medium heat. Once the pan is hot, add olive oil and chicken (skin-side down) to pan. Sear chicken for 5 minutes on each side, or until golden brown and lightly crispy. Add onion, garlic, thyme, and lemons to pan.
Finish cooking chicken in oven at 350°F for 25 to 30 minutes, or until chicken has reached an internal temperature of 165°F. Remove from oven and let rest before serving.
