Mediterranean Chicken With Herby Pita Salad
ACTIVE TIME 20 MINUTES TOTAL TIME 50 MINUTES SERVES 4
2 Tbsp. za’atar1 ¾ tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided3 lb. bone-in, skin-on chicken drumsticks and thighs (4 drumsticks and 4 thighs)1 red onion, cut into 8 wedges6 Tbsp. olive oil, divided2 8-in. pita rounds, torn into 1-in. pieces2 Tbsp. fresh lemon juice (from 1 lemon)4 Persian cucumbers, thinly sliced4 radishes, thinly sliced2 scallions, thinly sliced4 oz. feta cheese, crumbled (about 1 cup)¾ cup torn fresh dill¾ cup loosely packed fresh mint leaves, torn
PREHEAT oven to 400°F. Stir za’atar, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Toss chicken, onion wedges, and 2 tablespoons oil on a rimmed baking sheet, turning chicken to coat. Season…
