1Preheat oven to 475 degrees. In the meantime, begin by cubing sweet potatoes and cutting onion into medium thick crescents. Brush the bottom of a 11X14 oven dish (or any other oven-proof dish) with olive oil.
2Cut open pitas and tear off pieces; place on the bottom of oiled dish.
3Place cubed sweet potatoes and onions over torn pita pieces
4Sprinkle 2 teaspoons of zatar spice over everything
5Place chicken pieces over vegetables and pita (their should be three “layers:” pita pieces, sweet potatoes & onions and chicken)
6Season chicken and in between generously with salt and pepper
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.