Baked Za'atar Chicken Recipe
Coooking Temperature: 400°F/ 200°C/ Gas Mark 6
Diet : GF
Calories: 260kcal
Adjust Servings Here: 8 servings
Description
A quick and easy baked chicken with a Middle Eastern spice mix called za'atar. This za'atar chicken needs only 5 mins to prepare and 45 minutes to bake.
Ingredients
- 8 (2 lb) chicken Thighs or legs
- ½ teaspoon Garlic powder
- ½ teaspoon Ginger powder
- 4 tablespoon za'atar spice
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- 4 tablespoon Olive oil
- 1 tablespoon Lemon juice
Plus
- 2 Onions quartered
- 1 bulb Garlic separated, skin-on
Instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
- Grease a baking dish with oil. Place the chicken pieces in the baking dish.
- In a small bowl, combine the za'atar spice, garlic and ginger powder, salt, pepper. Combine together. Add the lemon juice and olive oil - combine well.
- Using a pastry brush, marinate the chicken on both sides.Tip - This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.
- Preheat the oven to 400 °F/ 200 °C/ Gas Mark 6.
- Add the chopped onions and garlic cloves (optional) to the baking dish over the chicken.
- Bake for 40 to 45 minutes until golden and bubbling and the chicken is cooked through. The internal temperature of the chicken should read 165 F when done.
Recipe Notes
- Always make sure to thaw chicken well before cooking.
- Wipe frozen chicken well after it has been thawed to prevent extra liquid in the finished dish
- Time permitting marinated the chicken for a few hours up to overnight in the fridge.
- For this chicken we use skinless but you can leave the skin-on. Leaving the skin on makes a moist chicken.
- Bake this chicken uncovered. Covering will make too much gravy.
- If you use chicken breast - cover the baking pan with a foil for the first 20 minutes - then baked uncovered for 10 minutes.
- If using skin-on chicken thighs or legs you may need to bake for a few minutes longer.
- Chicken is done when the internal temperature is about 165°F (74°C) in the thickest thighs or the juices run clear when cut.
- If you happen to have too much gravy, pour the gravy in a saucepan and cook out the excess moisture over medium heat. Then pour the sauce over the chicken again.
- The chicken gravy is very delicious so make sure to do justice to it. Serve it over rice or with some crusty bread to soak up all that gravy.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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