Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


 12 Baby potatoes (about 500g) pink, white or brown, scrubbed and cut in half length ways
 2 Punnets of grape tomatoes, washed
 1 Large head of broccoli, rinsed and chopped into bite size florets
 5 Cloves of garlic, crushed
 3 tbsp Extra Virgin Olive Oil
 Salt and pepper
 2 tsp Za’atar spice, divided, plus more for later ·
 1 tsp Coriander, divided
 700 g Chicken breast or thigh, cut breast into pieces that are a similar size to chicken thighs (the chicken can be substituted for Salmon. Continue to cook as per recipe.)
 1 Lemon, juiced

1

Preheat oven to 200°c. In a large bowl, add the potatoes, grape tomatoes, and broccoli.

2

Mix 2 tablespoons of olive oil, salt and pepper, minced garlic, 2 tsp za’atar spice, 1/2 tsp coriander in a mug and pour over the the veggies making sure that the spice mixtures coats the vegetables. Transfer the vegetables to a large baking tray with a rim.

3

Season chicken with salt and pepper and place on the prepared baking tray with the vegetables. Add another generous drizzle of extra virgin olive oil over the chicken and veggies, if needed.

4

Bake for 20 minutes. Remove from heat and squeeze lemon juice on the chicken and sprinkle more za’atar all over.

GF & DF. V - remove the chicken and instead add 1 tin of rinsed brown lentils after the veggies are removed from the oven. Sprinkle with crumbled Danish feta.




Ingredients

 12 Baby potatoes (about 500g) pink, white or brown, scrubbed and cut in half length ways
 2 Punnets of grape tomatoes, washed
 1 Large head of broccoli, rinsed and chopped into bite size florets
 5 Cloves of garlic, crushed
 3 tbsp Extra Virgin Olive Oil
 Salt and pepper
 2 tsp Za’atar spice, divided, plus more for later ·
 1 tsp Coriander, divided
 700 g Chicken breast or thigh, cut breast into pieces that are a similar size to chicken thighs (the chicken can be substituted for Salmon. Continue to cook as per recipe.)
 1 Lemon, juiced

Directions

1

Preheat oven to 200°c. In a large bowl, add the potatoes, grape tomatoes, and broccoli.

2

Mix 2 tablespoons of olive oil, salt and pepper, minced garlic, 2 tsp za’atar spice, 1/2 tsp coriander in a mug and pour over the the veggies making sure that the spice mixtures coats the vegetables. Transfer the vegetables to a large baking tray with a rim.

3

Season chicken with salt and pepper and place on the prepared baking tray with the vegetables. Add another generous drizzle of extra virgin olive oil over the chicken and veggies, if needed.

4

Bake for 20 minutes. Remove from heat and squeeze lemon juice on the chicken and sprinkle more za’atar all over.

GF & DF. V - remove the chicken and instead add 1 tin of rinsed brown lentils after the veggies are removed from the oven. Sprinkle with crumbled Danish feta.
One pan roasted chicken with zingy potatoes, broccoli and cherry tomatoes

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