Ingredients
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⅓ cup extra-virgin olive oil
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⅓ cup lemon juice (from 2 lemons)
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1½ tablespoons za’atar
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¾ teaspoon salt
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½ teaspoon ground pepper
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6 (6-ounce) bone-in, skin-on chicken thighs
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2 (15½-ounce) cans no-salt-added chickpeas, rinsed
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2 small yellow onions, cut into ½-inch-thick wedges
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1 medium lemon, sliced (about ½ cup)
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1 whole head garlic, halved crosswise
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½ cup crumbled feta cheese
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¼ cup fresh cilantro leaves
Directions
- Preheat oven to 425°F with rack in upper third position. Whisk ⅓ cup oil, ⅓ cup lemon juice, 1½ tablespoons za’atar, ¾ teaspoon salt and ½ teaspoon pepper together in a large bowl until combined. Add chicken, rinsed chickpeas and onion wedges; toss until coated. Spread in an even layer on a large rimmed baking sheet, placing the chicken skin-side up. Arrange lemon slices and garlic halves, cut-sides down, around the chicken.
- Roast until the chicken is browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 35 minutes. Squeeze garlic cloves from their skins onto the chickpea mixture; discard the skins. Sprinkle the mixture with ½ cup feta and ¼ cup cilantro leaves.
