Roasting Pan Meal: Za'atar Chicken, Broccolini, Olives, Red Onion & Oranges
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2 meals
A great healthy weeknight meal, with all of your veggies and protein roasted together in just 15 minutes.
  • 1 pound broccolini
  • 1 medium red onion, halved and sliced
  • .5 cup Kalamata olives (a handful, depending on your tastes)
  • 1 T extra-virgin olive oil
  • 2 T dry white wine (optional)
  • kosher salt
  • freshly ground black pepper
  • 1 navel orange
  • 2 chicken breasts, or 8 to 10 chicken tenders
  • 1 T za’atar
  • Prepared quinoa (add a Tablespoon of za'atar to the pot before you cook the quinoa, if you would like)
  1. Place one oven rack in the bottom ⅓ of the oven, and another rack in the top ⅓.
  2. Heat the oven to 450.
  3. Prepare a large sheet pan or the bottom of a broiler pan. Mine is new and seems to be non-stick, but if yours is not, just spray it quickly with cooking spray.
  4. Trim the broccolini, using a vegetable peeler on the stalk if necessary (broccolini can range from very delicate, to very thick and hearty, just like asparagus), and cut into 2" pieces. Place the broccolini in a large bowl. Add the red onion and olives to the bowl.
  5. Distribute the oil and wine around the bowl, and lightly season with salt and pepper.
  6. Grate 1 - 2 teaspoons of zest from the orange into the bowl.
  7. Slice off the ends of the orange and cut the orange in half. Discard the ends you sliced off.
  8. Squeeze juice from one half of it into the bowl. Cut the other half of the orange into .25" slices, and add them to the bowl.
  9. Toss all of the ingredients in the bowl, distributing the oil, orange zest and juice, and salt and pepper.
  10. Spread the mixture in an even single layer on a large sheet pan or base/bottom of a roasting pan.
  11. Slice the chicken breasts and place them in the now-empty bowl (or add the chicken tenders to the bowl). Toss the chicken with the za'atar and a bit of kosher salt.
  12. Place the chicken on top of the vegetables on the sheet pan, ensuring each piece is laying flat.
  13. Roast the pan on the rack in the bottom ⅓ of the oven for about 10 minutes.
  14. Remove the pan from the oven, and using heat-proof tongs, flip over each piece of chicken. Roast the pan on the top rack for the remaining 5 minutes. Be sure the chicken is cooked through and no longer pink on the inside - this shouldn't be a problem if your chicken is 1" thick.
Recipe by My Utensil Crock at