Za’atar chicken and eggplant traybake from Milk Street: Cookish: Throw It Together (page 216) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for chicken breasts.

  • Lisentric on September 21, 2025

    Used 2 large chicken breasts and browned the skin before baking the second time around. That made a difference in the skin texture, and the chicken was perfectly cooked, juicy and tender. I see other comments about adding more eggplant, which is what I did. My eggplant was about 26 oz. and the dish could have easily taken a little bit more. Flavor was good. Served along with wild rice. Definitely on the make again list.

  • sdeathe on May 07, 2024

    Wonderful, and so easy. I used skinless and boneless thighs, just over one lb, and reduced other ingredients (except the eggplant) accordingly. Cooked for 35 minutes, chicken tender, not at all dry, probably because the thighs were rolled up; breasts might cook differently. Definitely a keeper.

  • Wende on February 10, 2023

    I wasn't sure if this was going to be good or not, but it's absolutely delicious! My husband loved it too. I used chicken thighs, but would happily make it with more than 1 lb of eggplant. The sauce is incredible, and it's all made on a single sheet pan

  • shann on April 23, 2022

    Delicious and easy. Only one pan to wash. You can even serve it on the tray if you don't want to dirty a platter.

  • jbny on February 13, 2022

    delicious!!!

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