2 bunches rapini, trimmed, or collard greens, trimmed and leaves thinly sliced (about 3 ½ L/14 cups)
375 mL (1 ½ cups) 0% plain Greek yogurt
10 mL (2 tsp) dried oregano
45 mL (3 tbsp) lemon juice (about 1 lemon)
15 mL (1 tbsp) lemon zest (about 1 lemon)
2 mL (½ tsp) salt
2 mL (½ tsp) ground black pepper
Preheat the oven to 175 °C (350 °F). In a large bowl, place chicken pieces. Drizzle with 5 mL (1 tsp) of olive oil then sprinkle za’atar and lemon zest over chicken. Rub well to coat chicken in mixture.
On a large parchment paper lined baking sheet, arrange chicken pieces on one side.
In another bowl, add the halved potatoes and 5 mL (1 tsp) of olive oil. Toss well to coat potatoes and arrange on the other side of the sheet pan, with the flat side facing down. Season potatoes and chicken with 2 mL (½ tsp) salt and all of the pepper. Cook for 20 minutes then remove from heat.
In the same bowl, combine rapini or collards and remaining 5 mL (1 tsp) of olive oil to coat the greens. Place the greens on top of the chicken and potatoes on the sheet pan. Return to the oven, lower the temperature to 74 °C (165 °F) and bake for another 8 to 10 minutes or until greens are tender and chicken is cooked through. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
In a small bowl, combine yogurt and dried oregano and mix well. Sprinkle lemon juice over greens and serve on the side.