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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


Credit: Blaine Moats

Recipe Summary

1 hr 5 mins
10 mins


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; fat 24g; cholesterol 130mg; saturated fat 3g; carbohydrates 53g; mono fat 12g; poly fat 2g; insoluble fiber 13g; sugars 5g; protein 42g; vitamin a 3798.5IU; vitamin c 20.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.5mg; vitamin b6 0.6mg; folate 18.9mcg; vitamin b12 0.5mcg; sodium 941mg; potassium 575mg; calcium 79mg; iron 4.8mg.