Recipes and Cooking Za'atar Chicken & Lentils 5.0 (1) 1 Review Za'atar, a mixture of herbs traditionally used in Middle Eastern cooking, takes this braised chicken recipe from basic to brilliant. Add French green lentils, chopped carrots, and green olives to make it a one-pot meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 10 mins Total Time: 1 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 bone-in, skin-on chicken thighs, excess fat trimmed 3 tablespoon za'atar 2 tablespoon olive oil 1 cup coarsely chopped onion 1 cup bite-size pieces carrot 2 cloves garlic, minced 3 ½ cup reduced-sodium chicken broth 1 cup French green lentils* 2 tablespoon tomato paste 1 cup pitted green olives, such as Castelvetrano, whole or halved Lemon zest Fresh thyme sprigs Directions Preheat oven to 325°F. Season chicken with za'atar. In a deep oven-going skillet or 5-quart Dutch oven heat oil over medium-high. Add chicken; cook 3 to 4 minutes on each side or until brown. Transfer to a plate. Reduce heat to medium. Add onion and carrots to pot. Cook 4 to 5 minutes or until lightly browned. Stir in garlic; cook 1 minute. Stir in broth, lentils, and tomato paste. Return chicken and juices to pot. Bring to a simmer. Cover; braise in oven 45 to 55 minutes or until chicken is fork-tender (at least 175°F). Transfer chicken to a platter; keep warm. Strain remaining mixture, reserving liquid. Add lentils and vegetables to chicken on platter; cover. Return liquid to pot. Boil over medium-high 10 to15 minutes or until reduced by half. Pour liquid over chicken and lentils. Top with olives, lemon zest, and thyme. Makes 6 servings. Tips French green lentils have a firm texture that holds up to longer cooking methods better than most other varieties so they won't turn to mush in a braise. Rate it Print Nutrition Facts (per serving) 587 Calories 24g Fat 53g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 587 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 15% Cholesterol 130mg 43% Sodium 941mg 41% Total Carbohydrate 53g 19% Total Sugars 5g Protein 42g Vitamin C 20.2mg 101% Calcium 79mg 6% Iron 4.8mg 27% Potassium 575mg 12% Folate, total 18.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.