zaatar chicken

This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously—just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.

Za'atar Chicken

chicken legs

garlic

lemon, juiced

tbsp za’atar

sumac

olive oil

sea salt (omit if the chicken has been brined)

za’atar

tsp garlic

sea salt

Prepare the chicken

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.

Flavour the chicken

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&#8217;atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.

Sprinkle the za'atar

Your going to sprinkle 1/2 tbsp of za&#8217;atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za&#8217;atar to ensure equal distribution of the spice but don&#8217;t rub it or you&#8217;ll end up without any spice in patches.

Drizzle the oil

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

Marinate

. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you&#8217;ll end up with tough chicken.

Preheat oven

Heat to 400ºF. Once you&#8217;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.

Bake

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&#8217;atar sauce to infuse with the chicken.

Make za'atar sauce

Mix together the za&#8217;atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za&#8217;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&#8217;atar, if it&#8217;s too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.

Serve!

enjoy this recipe with your family and friends

Best breaded chicken! Chicken cutlets are prepared to tender perfection and given a golden, perfectly crispy breading with za'atar and toasted sesame seed. Serve with tahini sauce and one of our simple Mediterranean salad.

Za'atar Breaded Chicken Recipe

boneless skinless chicken breasts

Salt and pepper

tbsp ghee

tbsp Private Reserve extra virgin olive oil

flour all-purpose

eggs

bread crumbs

sesame seeds

tbsp heaping za'atar spice

garlic powder

Prepare the tahini sauce according to this recipe and the salad of your choice and set aside for now.

Place chicken breast on a cutting board. Hold it flat with the palm of your left hand (non dominant hand), and using a sharp chef's knife, carefully slice in half horizontally into two pieces. Do the same with the second chicken breast.  You should end up with 4 cutlets at this point. (note, you can leave the chicken cutlets this size, or portion them to make 6 or 8 pieces in total. When pounded, they will expand.)

Using a meat tenderizer (a kitchen hammer like this one), pound the chicken cutlets until thin.

Pat chicken cutlets dry, and season well with salt and pepper on both sides.

Prepare a dredging station. Place the flour and egg wash each in a shallow bowl. And in a third shallow bowl, placed on the other side of the egg wash, mix together the bread crumbs, sesame seeds, za'atar and garlic powder.

Dredge each chicken cutlet first in the flour, then the egg wash, and finally in the bread crumb and za'atar mixture. Place prepared cutlets on a large tray for now.

In a large 12-inch cast iron skillet, over medium heat, heat the ghee and olive oil (you want about 1/4 inch of the ghee and oil mixture in the skillet). When ghee/olive oil mixture is shimmering, add the breaded . Cook until golden brown, about 2 minutes on each side. If needed, do this in batches, do not crowd the skillet. Place cooked cutlets on a large tray lined with paper towel very briefly to drain any excess oil.

Serve hot with tahini sauce and your choice of Mediterranean salad or balela salad.

Wow, what a gorgeous looking chicken dish! So creative, too. Love it!

I've never had za’atar before but sounds like very interesting flavor profile. Looking forward to trying this!

This chicken looks so darn delicious and perfect with some diced cucumbers and fresh tomatoes. I bet it would be amazing drizzled with a ranch or that Greek dressing they give you at our local Greek restaurant!

This sounds intriguing. I'll have to play with the flour to find a gluten free blend that works. This sounds too delicious to pass up!

I had to laugh at the description you quoted of "everything beige and crunchy" - I'm pretty sure that is my almost-three-year-old's dream, food-wise! Ha! Fortunately recipes like this mean we can both be happy, most likely - he gets his crunchy beige food, and I get delicious Mediterranean flavors! :)

These look so flavorful! I love that you don't have to deep fry them. Delicious and healthy!

Delicious!!! Za'atar is the best and these are so great!

This was a massive hit for Sunday dinner. The combination of the chicken with the freshness of the salad and the zip of the tahini sauce, just perfect. Definitely going in the monthly rotation!

Looking so colorful. Thanks for sharing this recipe.

Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.

Za'atar Roasted Chicken Breast Recipe

chicken breasts, bone in, skin on

tbsp toasted shaved almonds

tbsp toasted pine nuts

parsley leaves

lemons, juice of

extra virgin olive oil

Sumac,

allspice

cinnamon

paprika,

garlic cloves,

red onion, sliced or roughly chopped

lemon,

In a mixing bowl, combine the marinade ingredients.

Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.

Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).

Place the chicken in the  heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).

Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!

Hi Suzy,
I made this and it was super, tasty. I think it might have been just a little dry as I used boneless, skinless chicken breast.
Anyway, I'm going to make it again and double the recipe. My question is, when I made the marinade it seemed a little thick. Is that normal?

Great, I'm jumping into the deep end by hosting  3 other  couples and I'm using the bone in skin on chicken breast just in case. 
Thanks  again!

A one sheet pan roasted za'atar chicken and potatoes dinner. Chicken crusted with za'atar spices, olive oil, garlic and lemon juice. I toss it all into a zip-top bag and give it a good shake before baking it. It's a crowd pleaser

One Sheet Pan Roasted Za'atar Chicken and Potatoes

bone-in,

lemon juice

za'atar

salt and pepper

red baby potatoes, halved (see notes)

thyme,

Position a rack near the center of the...

Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you'd like.

Combine the olive oil, lemon juice, 2 tablespoons...

Combine the olive oil, lemon juice, 2 tablespoons of za'atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).

Spread the chicken and potato pieces out onto...

Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like.

Bake the roasted za'atar chicken for 35-45 minutes...

Bake the roasted za'atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.

This za'atar chicken recipe from Yotam Ottolenghi is easily made by marinating the chicken and then baking. Made with lots of Middle Eastern spices, this is one delicious chicken recipe!

Za'atar Chicken with Lemon and Red Onions

chicken

onions

garlic, crushed

t allspice

T sumac

lemon, thinly sliced

c water or chicken stock

t salt

t pepper

T za’atar

Pine nuts sauteed

chopped parsley

In a large zip lock bag mix chicken with onions, garlic, olive oil, spices, lemon, stock, salt and pepper, (not the za&#8217;atar).

Let marinate for a few hours or even overnight.

Preheat oven to 400. Transfer the chicken and marinade to a baking sheet large enough to accommodate all of the chicken lying flat and spaced apart, skin side up.

Sprinkle with za&#8217;atar and place in oven. Roast for 45-60 minutes, until the chicken is colored and cooked through.

Transfer the chicken and onions to a serving platter and finish with your chosen garnishes. I always sprinkle on more za&#8217;atar and sumac!

Yuuuum!! I love anything Mediterranean. And this recipe looks fabulous. I can almost smell the aroma through this computer! Thanks so much for sharing.

Grilled zaatar chicken is juicy and delicious.  The key to this recipe is a simple marinade of zaatar and citrus.

Grilled Zaatar Chicken Recipe

lb chicken thighs

olive oil (extra virgin)

garlic (minced)

lemon (juice of)

zaatar

tsp salt

yogurt

tsp black pepper

tbsp tahini

tbsp parsley (chopped)

cilantro (chopped)

Marinade the chicken

Cut a few small slits on each chicken thigh and set aside. In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. Marinade for at least one hour up to six hours.

Prepare the grill

When ready to grill, preheat the grill to 400°F and clean the grates. Using tongs and an oiled kitchen paper towel, grease the grates.

Grill the chicken

Place the chicken thighs on the grill. Grill for about 6 minutes on one side, then flip and grill for another 6 to 7 minutes on the other side until the chicken is fully cooked.

Make the yogurt sauce

Mix yogurt, lemon juice, salt, pepper, tahini, parsley and cilantro in a bowl and serve with grilled zaatar chicken.

Savory zaatar seasoning, garlic and lemon transform this recipe for zaatar chicken with potatoes into a one-pan Lebanese-inspired meal.

Lemon Zaatar Chicken

lemon

tsp kosher salt

tsp red pepper flakes

chicken thighs (boneless, skinless)

Yukon gold potatoes

red onion

lemons

paprika

red pepper

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.

In a blender or cup with immersion blender, add the olive oil, lemon zest and juice from 1 lemon, garlic, zaatar, salt and red pepper flakes. Blend until smooth.

Add the chicken to a bowl and pour marinade over, tossing to coat. Let marinate as you prep vegetables.

Peel and cut potatoes into 2-inch cubes. Transfer to the chicken bowl. Cut the red onion in half and each half into quarters. Quarter the lemons. Transfer the onion and lemon pieces in with chicken and toss to coat with zaatar marinade.

Spread onto the prepared baking sheet, sprinkle paprika all over and bake for 28 minutes. Remove from oven, top with green onions and spoon pan sauce (drippings) over all at serving.

This honey za’atar roasted chicken makes the best weeknight dinner. With an easy marinade with a flavorful blend of za’atar (a Middle Eastern herb and spice blend), honey, and garlic, the chicken drumsticks are then roasted up to perfection in the oven alongside potatoes. Crispy chicken, fork-tender potatoes, served with bread to mop up all of the delicious juices. Best part? This dish is ready in under 1 hour!

Honey Za’atar Roasted Chicken Drumsticks

Chicken drumsticks, skin on (aprox. 1.2kg) (or 6-8 bone-in skin-on chicken thighs)

garlic cloves, crushed

za'atar seasoning

honey (90 grams)

apple cider vinegar (or lemon juice)

salt

onion powder

black pepper

potatoes,

water

Start by preheating your oven to 425F.

Peel the potatoes and chop into large cubes, roughly 1 inch in size (into eighths). Place them in a 9x13 inch baking dish and sprinkle with the salt.

Pat the chicken drumsticks with a paper towel to ensure they are dry. Place them directly on top of the potatoes.

Mix the marinade ingredients together in a small bowl until well combined, then pour it on top of the chicken and potatoes. Mix everything well using your hands until the chicken and potatoes are coated in the marinade.

Pour 1/2 cup of water on the bottom of the baking dish.

Bake uncovered for 45 minutes, or until the drumsticks are golden brown and cooked through. If needed, broil for a few minutes to get more colour on the chicken. Let stand for 5-10 minutes, then garnish with parsley and serve.

Absolutely loved this recipe! I swapped out the honey for part pomegranate molasses, part agave, and loooved the tanginess mixed with the za'atar and juice from the chicken. Such an easy weeknight meal. I also ended up cooking a bit longer to get my meat to the proper temp. Can't wait to try more of your recipes!

I had seen this recipe on instagram awhile ago but never tried it as the ingredients didnt really make sense to me. But I did end up making it today and oh my God you are a genius I duno how it works together but it does. Im embarrassed I ate more than half the pan. Its delish, easy to make, and works when you dont have much groceries left. Thanks for being a genius!

This was so delicious! I have way too much za'atar that I don't know what do with, and my husband and I loved this recipe so much we are going to add it into our regular meal rotation!

My daughter and I made this over the weekend. It  was delicious! Shukran for sharing! I will be making it again.

Assalamu alaykum! Just made this for dinner tonight. And wow it was delicious! So flavorful! I used quarter chicken legs and cooked it a little bit longer. And the family loved it. We used the potatoes and bread to soak up the sweet glaze at the bottom of the pan. Thank you for a simple and delicious dinner recipe.

This comes together very quick and is always a hit with the kids!

I made x1.5 of the marinade for 15 drumsticks, and baked uncovered at 375 for 45-50 mins.

Thank you Amina for sharing!

This &quot;roast&quot; Air fryer chicken is perfectly golden and juicy, seasoned with fresh lemon and aromatic Za&#039;atar. A tasty, easy family dinner.

Lemon Za'atar Air fryer chicken

1.2 kg (2½lb) whole chicken

tbsp za'atar

½ tsp chilli flakes

tsp pepper

Mix the olive oil, lemon juice and zest, garlic and spices together.

Transfer one third of the mixture to a separate bowl for basting.

Brush the seasoned oil over the chicken, making sure to cover the entire chicken with the mix. 

Preheat the air fryer to 160ºC/320ºF.

Place the chicken, breast-side down, into the Air Fryer basket and cook for 20 mins.

Flip over then brush with the reserved marinade. Cook for 10-20 minutes at 180ºC/350ºF. Turn the temperature up to 200°C/390°F and cook for another 5-10 minutes or until golden brown and crisp.

If the chicken isn&#039;t fully cooked yet, cook for another 10-20 minutes, checking the temperature with a meat thermometer every 10 minutes.

Remove the chicken from the air fryer and allow to rest for 5-10 minutes then carve and serve.

I have never cooked an entire chicken before. But decided to use this recipe since I have so much za'atar from Palestine and in a spice shop in NYC that I bought. 
Used an exact 2.5lb and followed the recipe exactly but sprinkled in some more sumac to the mix and lemon pepper salt instead of regular salt. 
Followed directions and air fried it and it came out so so so so juicy moist abd delicious! Thank you!

This baked za&#039;atar chicken is so juicy, aromatic, and simple to put together. Its a favorite in our family with pita and/or rice.

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Top Tags

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