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Pan-Roasted Chicken with Za'Atar, Potatoes, and Greens
Ingredients
  • 4 teaspoons za'atar
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 pound fingerling potatoes, cut in half lengthwise
  • 1 medium red onion, peeled, halved lengthwise, and cut into ½-inch wedges
  • 1 lemon, cut in half
  • 1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)
Steps
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