1 Whole Chicken cut into pieces with skin on ( or any 6-8 pieces of skin-on chicken)
1 Lb Red or White Baby Potatoes (cut in half)
1 medium Broccoli cut into florets (frozen works, too)
Marinade - 6 Tbs Olive Oil
3 Tbs Lemon Juice (fresh is best)
3 Tbs Za’atar (more to sprinkle on top)
2 Tsp Minced Garlic (or 1 Tsp Garlic Powder)
½ Tsp Kosher Salt
½ Tsp Black Pepper
Za’atar and Lemon Slices for Garnish
Instructions
Pre-heat oven to 400 degrees and line a large baking sheet with parchment paper or foil
Mix Marinade Ingredients together
Pour Marinade into a Large Resealable bag
Add Chicken and Potatoes to Marinade and shake and turn and massage bag to coat Chicken and Potatoes.
Let sit for a minimum of 20 minutes (up to overnight).
Pour marinated Chicken and Potatoes on a large sheet pan
Add Broccoli to pan
Cook in 400-degree oven for 40 minutes or until juice from a skewer jabbed into the thickest parts of the chicken runs clear (internal temp: 165 degrees).
Transfer to serving tray and sprinkle additional Za’atar on top and garnish with Lemon Slices
