This one-pan chicken dinner makes cleanup ultra easy.
Not only is it a weeknight wonder, but it’s totally company-worthy.
Serve alongside a tomato-and-cucumber salad, tabbouleh, or roasted eggplant.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
This recipe was developed by Melissa Gray.
Heat oil in a large, high-sided, oven-safe skillet over medium.
Sprinkle chicken with pepper and 1 teaspoon salt.
Place chicken, skin side down, in hot oil.
Cook, undisturbed, until skin is golden brown and easily releases from skillet, 8 to 10 minutes.
Flip; cook until bottom is lightly browned, 1 to 2 minutes.
Transfer chicken to a plate.
Nestle chicken, skin side up, into rice mixture.
Bring to a boil over high.
Cover skillet with aluminum foil or an oven-safe lid.
Remove skillet from oven and uncover.
Increase oven temperature to broil.
Sprinkle chicken with remaining 1/2 tablespoon zaatar.
Broil until chicken is crisp, about 4 minutes.
Garnish and serve:
Fluff rice with a fork.
Top with pomegranate arils and remaining 2 tablespoons almonds.
Garnish with parsley (if using) and serve with lemon wedges.
To reheat, place them in an oven-safe dish, and cover with aluminum foil.
Bake at 350F until warm, 10 to 15 minutes.
Remove the foil, and bake for another five minutes.
