This Za’atar Chicken and Rice Dish Is a One-Pan Winner

1. Sear chicken:

   Preheat oven to 350°F with rack in top third position. Heat oil in a large, high-sided, oven-safe skillet over medium. Sprinkle chicken with pepper and 1 teaspoon salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown and easily releases from skillet, 8 to 10 minutes. Flip; cook until bottom is lightly browned, 1 to 2 minutes. Transfer chicken to a plate.

2. Cook garlic and rice:

   Add garlic to skillet; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 3/4 cups water, rice, 2 tablespoons almonds, 1 tablespoon za’atar, and remaining 3/4 teaspoon salt. Nestle chicken, skin side up, into rice mixture. Bring to a boil over high. Cover skillet with aluminum foil or an oven-safe lid.

3. Bake chicken and rice:

   Bake until rice is just tender and a thermometer inserted in thickest part of chicken reads 165°F, about 20 minutes. Remove skillet from oven and uncover. Increase oven temperature to broil. Sprinkle chicken with remaining 1/2 tablespoon za’atar. Broil until chicken is crisp, about 4 minutes. 

4. Garnish and serve:

   Fluff rice with a fork. Top with pomegranate arils and remaining 2 tablespoons almonds. Garnish with parsley (if using) and serve with lemon wedges.

Storage and Reheating

Leftover chicken and rice can be stored in an airtight container in the fridge for up to three days. To reheat, place them in an oven-safe dish, and cover with aluminum foil. Bake at 350°F until warm, 10 to 15 minutes. Remove the foil, and bake for another five minutes.