Saturday Sauce Chicken Thighs & Ptitim

There’s nothing not to love about a sheet-pan meal, and this one comes together beautifully with minimal ingredients, time, and effort. Cozy, flavorful, and perfect for weeknights or easy hosting.

Serves 4–6

INGREDIENTS

• 16 oz. jar Saturday Sauce
• 2 lbs. chicken thighs (boneless and skinless ideally)
• 2 cups ptitim (Israeli/pearl couscous)
• 10 oz. baby bella (cremini) mushrooms, sliced
• 32 oz. vegetable stock
• Silan (date syrup), for drizzling
• Kosher salt, to taste 
• Fresh parsley, finely chopped (for garnish)

DIRECTIONS

1. Preheat the oven to 375°F.
2. Wash, de-stem, and slice the mushrooms. Season the chicken thighs lightly on both sides with kosher salt.
3. On a large sheet pan, pour in the Saturday Sauce, ptitim, mushrooms, and vegetable stock. Mix well to evenly distribute the ingredients.
4. Nestle the chicken thighs into the mixture, turning to coat. Make sure the ptitim is fully submerged in the liquid (not sitting on top of the chicken).
5. Drizzle lightly with silan for a touch of sweetness.
6. Cover tightly with damp parchment paper or aluminum foil and bake for about 30 minutes.
7. Remove the cover and broil for 5–7 minutes, until the chicken is crispy and caramelized. The edges of the ptitim will also crisp slightly (a feature, not a bug).
8. Finish with chopped fresh parsley and serve warm.