Happy Monday! We hope everyone had a lovely weekend February continues to unfold and we are embracing our final winter month. Spring equinox is just one month away, and with that will come all things anticipation and eagerness for the warmer (and longer!) days ahead We're beginning our springtime prep by welcoming new arrivals for the change of seasons (think: fresh linens, refreshing scents and new home goods galore). Scroll below to get a preview of what's in store, in addition to a delicious and simple sheet-pan chicken dinner
New Seasonal Arrivals
Kiran Towels
Upgrade your bath time experience with Kiran Made from 75% cotton and 25% viscose from bamboo, these Turkish waffle towels are not only soft and absorbent, but also feature a delicate barred border with fringe for a special touch.
Create the aroma of a welcoming garden with this bestselling fragrance from Nest, Bamboo This reed diffuser features the iconic scent’s blend of white florals with an abundance of lush green notes and hints of sparkling citrus You'll want this scent in every room (trust us!)
Indulge in lavish comfort and refinement with our Walton Quilt Made of a blend of viscose and cotton, this quilt offers a lush velvet feel that adds warmth and elegance to any bed. Available in king size, it's a gorgeous choice for any luxurious bedroom!
Sheet-pan recipes are the easy (and delicious) dinner energy we want this season! This Za'tar Chicken dish comes together with just a few ingredients and is packed with flavor (and ultimate convenience)
Ingredients
3 tbsp. za'atar spice blend 10 tbsp. extra-virgin olive oil, divided 6 tbsp. fresh lemon juice, divided 1 tbsp. plus 1 tsp. kosher salt, divided 4 skin-on, bone-in chicken thighs (about 2 lb. total) 1 lb. fingerling potatoes, halved lengthwise 8 oz. broccoli, trimmed and cut into 1" florets 1 red onion, cut into 1"-thick wedges 1/4 c. tahini 3 tbsp. cold water Lemon wedges, for serving
Instructions
Step 1In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.
Step 2Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.
Step 3Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.
Step 4Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.
Step 5Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.
Did you know FabVilla offers free design consultations? We're delighted to assist our customers with any decorating or design requests! Contact us today to schedule your consultation virtually or in-person.