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Za’atar Chicken has oven-roasted chicken, lemon juice, tomatoes, and other vegetables, all seasoned with za’atar – a wonderful blend of spices with a uniquely delicious flavor.
What is Za’atar?
It’s a Middle Eastern spice mix that has a unique and complex flavor. Jack and I have just started cooking with this spice blend ourselves – and it’s surprisingly good on so many different foods including this oven-baked Za’atar Chicken.
You’ll find some slight variations of herbs and seasonings in a jar of bottled za’atar – depending on the brand that you buy. We used this jarred Za’atar which is a blend of dried thyme, sesame seeds, sumac, oregano, marjoram, coriander, chili pepper, cumin, and sesame oil. Other versions might have dried orange zest, dill, or salt added. And if you can find freshly made za’atar at a specialty spice market – even better!
No matter which blend you buy, za’atar adds a wonderful nutty, woodsy, floral, and tangy mix of flavor that is a little difficult to describe here. But – it’s so good – you’ll be sprinkling it on many different foods.
Why you’ll love Za’atar Chicken
- The unique flavors of the za’atar spice mix perfectly enhances the taste of the roasted chicken and vegetables.
- After a two-hour marinade, this easy sheet pan dinner is ready in under thirty minutes.
- Clean up after this meal is super easy too.
Key Ingredients & Substitutions
- Za’atar – This middle eastern seasoning blend is so unique that it is almost impossible to describe. It contains thyme, sesame seed, sumac, oregano, marjoram, coriander, chili pepper, cumin, and sesame oil.
- Chicken – Any bone-in, skin-on chicken can be used for this recipe – we used chicken thighs. If you use other chicken cuts, just note that your cooking time will vary.
- Tomatoes – We used fresh Campari tomatoes. These are super sweet, still-on-the-vine tomatoes sold in packages in the produce section. Their flavor intensifies as they roast in the oven. Cherry or grape tomatoes can also used instead.
- Red Onion
- Fresh Garlic
- Fresh Lemon Juice
- Other Seasonings – Including dry oregano, paprika, kosher salt, and black pepper.
Special Tools Needed
- Small Bowl – To mix the marinade.
- Whisk
- Gallon Zipper Seal Bag – To marinate the chicken.
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Sheet Pan covered in Foil
- Instant-Read Probe Thermometer – To check chicken for doneness.
How do I make Za’atar Chicken?
- Mix the marinade with a whisk.
- Place the chicken pieces in a gallon zipper seal bag and pour in the marinade.
- Marinate for two hours in the refrigerator.
- Pour the chicken and marinade from the bag out onto the prepared sheet tray, placing the chicken skin side up. Sprinkle on more Za’atar seasoning.
- Roast for about 20 minutes* in a preheated 425 degree F preheated oven. Then broil to crisp the skin.
- Serve immediately.
Tips & Tricks
- Remember that the cooking time will vary depending on the size and cuts of chicken you use. An instant-read probe thermometer that can measure the internal temperature is the best way to tell when chicken (or any meat) is done.
- *We used bone-in, skin-on chicken thighs of average size in this recipe. They reached an internal temperature of 160 degrees F in about 20 minutes, plus a few additional minutes under the broiler raised the internal temperature of the meat a few more degrees.
Frequently Asked Questions
- Can I make Za’atar Chicken ahead of time? You can mix the marinade ahead of time, but you should marinate the chicken only two hours before roasting.
- How do I store leftovers? Store refrigerated in a covered container for up to three days.
- How do I reheat leftovers? Reheat individual portions in the microwave.
- Can I freeze? Yes, cooked Za’atar Chicken can be frozen.
- What other recipes can I make with za’atar? It’s delicious on other roasted or grilled meats such as pork, lamb, or beef, as well as roasted vegetables. You can sprinkle it on hummus, cottage cheese, or other dips. Stay tuned for more recipes made with za’atar!
You might like these other Roasted Chicken Recipes:
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Za’atar Chicken
Za’atar Chicken has oven-roasted chicken, lemon juice, tomatoes, and other vegetables, all seasoned with za’atar – a wonderful blend of spices with a uniquely delicious flavor.
Ingredients
8 medium-to-large, bone in, skin on chicken thighs (about 3 pounds). Or any cut of chicken you wish.
Marinade
2 large garlic cloves, peeled and crushed
2 tablespoons Za’atar seasoning, plus more just before they roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 teaspoon dry oregano
1 tablespoon fresh lemon juice
1 small to medium red onion, sliced into thick slices
8 sweet whole Campari tomatoes, or 10 ounces of cherry or grape tomatoes
6 large sprigs of fresh parsley, including stems
Instructions
- Place the chicken pieces in a gallon zipper seal bag.
- In a bowl, mix the crushed garlic, 2 tablespoons of the Za’atar seasoning, salt, pepper, paprika, oregano, lemon juice, sliced onions, and whole tomatoes. Roll the parsley up and rub a little to release its oils and add to the bowl.
- Pour the marinade into the bag with the chicken, seal it and massage the marinade around the chicken pieces. Place the bag in the refrigerator for two hours.
- Line a sheet tray with foil.
- After the two-hour marination, preheat the oven to 425 degrees F with a rack in the center of the oven.
- Pour the chicken and the marinade out onto the prepared sheet tray. Discard the parsley and make sure each chicken piece is skin side up.
- Sprinkle on a little more Za’atar seasoning to lightly coat the skin of each piece of chicken.
- Roast for 20 minutes or until you get an internal temperature of 160 degrees F when poked with a probe thermometer.
- Place under the broiler for a minute or two to crisp the skin then serve immediately.
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Under “other ingredients” you list olive oil. There is no olive oil in the recipe card. How much do you suggest?
My apologies Patricia – please follow the recipe card. I should not have included olive oil in the post ingredients list. I’ll update that now.
I had a hard time reading this recipe due to pop ups. Shoes, gin, Disney. I love your recipes and didn’t know if you were aware of this.
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