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Za’atar Chicken Thighs with Herbed Couscous



1. Preheat the oven to 375 degrees.
2. Sprinkle the chicken with spices and drizzle gently with olive oil. Bake on a baking sheet lined with Gefen Easy Baking Parchment Paper 30–40 minutes, depending on how large the thighs are.
3. While the chicken is in the oven, cook the couscous according to package directions.  When the water is absorbed but couscous is still hot, sprinkle in herbs.  I used a dried herb mix from the shuk, but a small handful each of dill and parsley, finely chopped, will work beautifully.


If you want to give it something “extra special,” top with toasted slivered almonds.