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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

587 calories; 24 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 130 mg cholesterol; 941 mg sodium. 575 mg potassium; 53 g carbohydrates; 13 g fiber; 5 g sugar; 42 g protein; 0 g trans fatty acid; 3799 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 79 mg calcium; 5 mg iron;