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 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).
Why I Love Za’atar Chicken
1. That za’atar crust!
People who get za’atar know that you don’t just sprinkle it on as a little garnish. You use it generously, unapologetically, and with a ton of olive oil. People who don’t understand za’atar? They never use enough.
This recipe leans all the way in, coating the chicken in a thick layer of za’atar and olive oil, so you end up with a deeply flavorful, herb-packed crust that crisps and sizzles as it roasts. Instead of brushing on a thin herby olive oil, you’re going to instead make a slurry and absolutely cake it on.
2. It’s juicy, even if you overcook it a little
This recipe includes a simple dry-brine step (just salt it and wait about 20 to 30 minutes), which helps the chicken stay tender and juicy, even if you decide to go with breasts instead of legs, and even if you accidentally leave it in the oven a few minutes too long. You’d be amazed what 20 minutes of sitting with some salt can do for a bird.
3. Easy ingredients with a lot of flavor
It’s just chicken, za’atar, olive oil, salt, and lemon. But something magic happens when they come together in a hot oven. It’s the kind of weeknight recipe that feels special enough for guests.
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 25 to 35 minutes (shorter for smaller ones, longer for larger ones). The chicken is done once it’s seared on the outside, and 185 to 195°F [85 to 90°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 or breasts. They will take less time to roast, so keep an eye on them. And do not skip the dry-brine step. Cook chicken breast to an internal temperature of 165°F (74°C).
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2025 note: This post was originally published 12 October 2019. I revised it in 2025 to streamline it make it a bit more flexible. I also raised the doneness temperature because since writing this recipe, I’ve realized that chicken thighs taste better cooked to a higher temperature. They have a lot of connective tissue that needs to break down. But otherwise, it’s still the same old recipe.
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! 🙂