Step 1

Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.

Step 2

Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za’atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.

Step 3

Your going to sprinkle 1/2 tbsp of za’atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za’atar to ensure equal distribution of the spice but don’t rub it or you’ll end up without any spice in patches.

Step 4

Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.

Step 5

. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you’ll end up with tough chicken.

Step 6

Heat to 400ºF. Once you’ve turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.

Step 7

Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za’atar sauce to infuse with the chicken.

Step 8

Mix together the za’atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za’atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za’atar, if it’s too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.

Step 9

enjoy this recipe with your family and friends