Popular
Latest From the Show
Za’atar Chicken with Garlicky Pan-Roasted Potatoes and Green Bea…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/4 cup parsley, chopped
- 3 tablespoons thyme, chopped
- 1 tablespoon fresh marjoram or oregano, chopped
- 1 rounded tablespoon ground sumac
- 2 tablespoons sesame seed
- Salt and pepper
- 6 cloves garlic, chopped, divided
- About 1/3 cup olive oil, divided
- 8 boneless, skinless, chicken thighs or 4 pieces boneless, skinless, chicken breast, lightly pounded
- 2 large potatoes (about 1 pound or a little over), peeled and cut into 1-inch dice
- 12 ounces (1 bag) green beans, trimmed
- 1 small fresh red chili or 1 teaspoon chili flakes
- 1 lemon, halved
- 1/2 to 3/4 cup chicken stock
Yield
Serves: 4
Preparation
In large dish, combine parsley, thyme, marjoram or oregano, ground sumac, sesame seeds, salt, pepper, 2 cloves chopped garlic and 2 tablespoons olive oil. Turn chicken in za’atar spice blend to coat.
Heat a skillet over medium-high heat with about 1/4 cup olive oil, 4 turns of the pan. Add potatoes and salt them; brown 10-12 minutes to golden. Add the green beans, chili flakes and remaining garlic; turn and toss. Cover and cook 7-8 minutes more, turning occasionally; keep warm.
Heat another skillet over medium-high heat, brown a halved lemon in olive oil; remove and reserve. Add chicken and brown on both sides; add stock and partially cover pan. Cook chicken through 7-8 minutes then douse with juice from reserved lemon.
Serve the chicken over or alongside potatoes and beans.