Za’atar chicken is so simple, you probably don’t even really need a recipe to make it. But recipe or not, it should absolutely be in your repertoire. And while there are a million great recipes for it already out there, I think this particular method is really something else, and you should absolutely give it a try (especially if you’re za’atar obsessed, and can’t ever seem to get enough of it).
I like to make my za’atar chicken with the same slurry of za’atar and olive oil you spread on manakish. So rather than just a sprinkling for flavor, you end up with a thick za’atar crust, which sizzles away while the chicken cooks to perfection. You’ve just got to be sure to pack it on in a thick layer, rather than brushing it on. Don’t let any of it go to waste, and make sure every last bit sticks on there. As it cooks, the juices and some of the olive oil will run to the side, which you can later spoon over a simple salad to serve alongside your chicken.
I’ve also included instructions for a really simple dry-brine here, so that even if you overcook the chicken by a bit, it’ll stay nice and juicy. Don’t skip it, and really be sure to allow 20 minutes for them to sit before coating in za’atar and roasting. You’ll be glad you did!
za’atar chicken
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
- 4 large or 6 small whole chicken legs* (1300-1500g)
- 2 teaspoons salt (12g) (or to taste)
- 1/2 cup za’atar (60g)
- 1/4 cup extra virgin olive oil (50g)
- 2 or 3 lemons, cut in half
Instructions
- Evenly salt the chicken thighs, and let them sit for 20-30 minutes to dry-brine (this will help them stay moist).
- Preheat the oven to 450°F (230°C).
- Combine the za’atar and olive oil.
- Place the chicken on a parchment-lined rimmed sheet pan, and coat evenly with the za’atar mixture. Really cake the mixture on in a thick layer, rather than brushing it on. If some falls to the side while you’re coating the chicken, scoop it back up and pat it on.
- Roast for about 20-30 minutes (shorter for smaller ones, longer for larger ones). The chicken is done once it’s seared on the outside, and 170°F (77°C) at its center. Let it rest for just a couple minutes before serving, baste with the juices, and squeeze the lemons on top before serving.
Notes
* If you prefer white meat, feel free to use chicken cutlets (whole breasts are more likely to dry out than cutlets). They will probably take less time to roast, so keep an eye on them (and don’t expect them to get as golden brown and crispy as legs, but do expect them to be delicious!).
So simple and so delicious .
I’m so glad you enjoyed it!
Just tried this recipe and not only that it looks incredible, but it also tastes the same.
I love za’atar, but I wasn’t aware it goes so well on meat, the only way I had it was on flatbreads.
Thank you very much, you have such wonderful recipes!
I’m so glad you enjoyed it! It’s hard to find a food that za’atar does not taste wonderful on, especially when you make it into an olive oil paste like on flatbread. So good! Hope you keep enjoying it on all your favorite foods!
Woow this looks incredible!! Can’t wait to try it. Will it work on skinless chicken breast?
Aw thank you! 😀 Hope you love it!
Ok so, it does and it doesn’t haha—I’ve tried making za’atar chicken with boneless skinless chicken breasts, and they just didn’t turn out quite the same as with legs.
The problem is that it’s hard to get enough za’atar crust per bite of chicken, because breasts tend to have a lot more meat and less surface area (legs and thighs are deceptive, since there’s so much bone in there, they have a lot less meat than they seem to have).
But that being said, I have tried making this with chicken tenderloins, and they work wonderfully. I’m sure likewise, chicken cutlets would work great here too. Just be sure not to overcook them—they won’t need very long.
So long story short, any thin cuts of chicken breast should work great, and just make sure not to overcook them (the dry-brine step will help a ton). Can’t wait to hear how it goes! 🙂