Pan Roasted Zaatar Chicken with Spinach & Fetta Twice-Baked Potatoes
- Prep time: 35 minutes
- Calories: 660
- 2 Garlic Clove
- 2 Chicken Breast (skin on)
- 150 Grams of Grape Tomatoes
- 1 Lemon
- 1 Shallot
- 1 75 Gram Pack of Baby Spinach
- 2 Red Potatoes
- 60 Grams of Fetta Cheese
- 1 Tablespoons of Za'atar
- 50 Grams of White Wine
- 1 Tablespoons of Butter (pantry)
Prepare Ingredients:Preheat oven to 200°C. Wash the fresh produce. Crumble fetta. Peel and mince garlic. Pat dry chicken with paper towel. Halve tomatoes. Halve lemon. Peel shallot and thinly slice. Pierce potatoes all over with a fork and microwave until tender, 8-10 minutes, turning halfway through (Potatoes should be soft when cut in half. Microwave for longer if required). Set aside to cool, about 5 minutes.
Marinate Chicken:In a large zip lock bag, combine chicken, tomatoes, juice of half the lemon, shallot, and 1 TBS olive oil. Seal and shake to coat. Set aside to marinate at room temperature for about 10 minutes.
Mash Potato:While chicken marinates, halve potatoes lengthwise and carefully scoop out flesh, leaving a thin border all around. In a bowl, combine mashed potato, fetta, butter, milk, garlic, and as much spinach (roughly chopped) as desired. Using a potato masher or large fork, mash together until mostly smooth. Taste and add salt and pepper as needed.
Bake Potatoes:Fill potato skins evenly with mashed potato and arrange in a single layer on a baking tray. Bake until warmed through, 12-15 minutes. Meanwhile, remove chicken from marinade, reserving tomatoes, shallot, and marinade. Season chicken with za’atar (using as much or as little as desired), salt, and pepper on both sides.
Sear Chicken:Place a large non-stick pan over medium-high heat. Immediately add chicken, skin side down; sear until golden, about 6 minutes. Flip and cook until cooked through, 6-7 minutes more. In the last 2 minutes of cooking, add the white wine, reserved tomatoes, shallot, and marinade to make a sauce.
You Plate It:Divide chicken and potatoes evenly between plates, with any remaining spinach. Top chicken with tomatoes and sauce from pan. Enjoy!