Roasted Chicken and Vegetables with Za’atar and White Wine

Total Time:

35 minutes

Serves:

4 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Easy

Recipe Description

Juicy roasted chicken meets a medley of tender, golden vegetables in this fragrant, herb-packed dish. With minimal prep and the oven doing most of the work, it’s a comforting yet vibrant dinner that’s as easy as it is flavorful.

Ingredients

4–5 chicken breasts
2 zucchini
2 summer squash
2 carrots
4–5 golden potatoes
1 shallot
1 TBSP + 1 tsp Italian seasoning (divided)
1 TBSP + 1 tsp paprika (divided)
1 TBSP + 1 tsp za’atar seasoning (divided)
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
Salt, pepper
Pinch of red pepper flakes
Olive oil
½ cup dry white wine

Preparation

Preheat the oven to 425°F.
In a bowl, sprinkle the chicken with 1 tsp paprika, 1 tsp Italian seasoning, 1 tsp za’atar, salt, and pepper. Drizzle lightly with olive oil. Set aside.
Slice the zucchini and summer squash. Peel and slice the carrots. Peel the shallots and slice them thinly. Cut the golden potatoes into bite-sized pieces.
Place all the vegetables into a large casserole or oven-safe dish. Add the remaining Italian seasoning, paprika, za’atar, and add rosemary, thyme, salt, pepper, and red pepper flakes. Drizzle generously with olive oil and toss until everything is well coated.
If the dish is large enough, place the chicken breasts on top of the vegetables. If not, arrange the chicken breasts in a separate oven-safe dish.
Pour the wine into the bottom of the pan(s), dividing it if you are using two dishes, just enough to coat the bottom.
Place the dish or dishes in the oven and roast for 25 minutes, until the chicken is cooked through and the vegetables are tender. Serve hot.