“This is my new gravy” (Chef Ben on his new za’atar chicken with sauce recipe)

This week, Ben and I made Za’atar-Roasted Chicken with green beans and mashed potatoes. When Phil got home around 6:00, we enlisted his help. As all of you who cook know, a single dish will rarely defeat you, but when you are making three dishes for dinner, things get complicated. Lately, Ben has lost his patience with unnecessary tasks, like reading recipes or adequately washing his hands, so I split my time between starting him on a task, and walking back whatever he just plunged forward with, before consulting me.

The chicken recipe is based on Christopher Kimball’s Milk Street Tuesday Nights, but we kind of fiddled with proportions. Here is our version:

Za’atar-Roasted Chicken

1/4 cup za’atar seasoning

1 tablespoon dried oregano

2 teaspoons white sugar

Salt and ground pepper

4-5 pounds bone-in, skin-on chicken thighs

10 medium garlic cloves

1 tablespoon finely grated lemon zest, plus 1/4 cup lemon juice

2 tablespoons olive oil

2 tablespoons minced fresh oregano

1. Heat oven to 450 degrees with a rack in the middle position. In a small bowl, combine za’atar, dried oregano, sugar, 2 teaspoons salt and 2 teaspoons pepper.
2. Place the chicken pieces on a rimmed sheet pan, and evenly season both sides with za’atar mixture. Place the garlic cloves in a single layer, in a line down the middle of the baking sheet, with chicken arranged, skin-side up around the garlic, to prevent the garlic from scorching.
3. Roast the chicken for 30-40 minutes, until the thickest part of the thigh reaches 175 degrees. Transfer the chicken to a platter, leaving garlic on the baking sheet.
4. Using a fork, mash the garlic into a paste on the baking sheet, removing garlic peels. Pour 1/3 cup water onto the baking sheet and scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lemon zest and juice, oil, and fresh oregano. Serve the sauce with the chicken.

Mashed Potatoes

5 large or 10 medium-small potatoes, peeled, cut into 1-inch pieces

1/2 cup milk, heated

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon ground black pepper

1. In large pot, place potatoes in enough cold water to cover. Bring to boil, reduce heat, and simmer for 10-15 minutes, until pieces are tender, and offer no resistance when pricked with fork.
2. Drain potatoes, and place in heated mixer bowl. Beat with paddle attachment on lowest speed about 1 minute, or until smooth. 
3. Add all remaining ingredients. Increase speed slightly, and beat about 30 seconds, or until milk is absorbed. Increase speed and beat about 1 minute, or until fluffy.
4. Stop, scrape bowl, and exchange paddle attachment for wire whisk attachment. Turn to highest speed and whip 2-3 minutes.

This was our green bean recipe.

Maybe you looked over our recipes, and are thinking, “Cheese and crackers! That’s a lot of Za’atar! And I’m not entirely sure I know what za’atar is, or even how to say it! Why are there three A’s and an apostrophe?” You are not alone. I only became familiar with this spice mixture of thyme, sesame seeds, and sumac around the time my parents traveled to the Middle East a few years ago. The sauce that results from spiced chicken roasting in the pan with garlic is fantastic. We put this stuff on everything! Ben declared solemnly, as he spooned it over his mashed potatoes, “This is my new gravy.”

Whether this dish inspires you to declare a new gravy or a new religion, (we can’t really be responsible for what happens after you sample this sauce) we do hope you will try it.