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.
Table of Content
Za'atar is a Middle Eastern herb native to Lebanon. This herb is dried and created into a spice mix with thyme, oregano, marjoram, sesame seeds, salt, and pepper. Some even have sumac which is a tart berry. So you see it's a spice mix that doesn't really need anything else added.
You can find za'atar in almost any supermarket these days. Just look at the spice aisle. If not, you may check out a local middle eastern store. Of course, you can also buy it easily online.
Why make this chicken?
- This is a fuss-free recipe. The marinade takes just 5 minutes to prepare and the chicken takes about 45 minutes to bake.
- You can marinate the chicken ahead of time for up to 8 hours in the fridge.
- I am baking it in the oven but in summer this is the perfect chicken BBQ over the grill.
- It makes a mean sandwich wrap or the perfect filling for that pita pocket with salad.
Ingredients and substitutes
- Chicken - I'm using boneless chicken thighs today. And yet, you can use bone-in thighs and legs, chicken breast, or even the whole chicken. Just make sure to adjust the cooking times accordingly.
- Olive oil - I like to use a good quality olive oil for maximum flavor. But, you can also use butter to enhance the flavor. The zaatar chicken is absolutely delicious.
- Seasoning - I have used less salt and pepper because some za'atar seasoning also has salt in it. In fact, if you buy ready-to-use za'atar spice you might want to check on how much salt is in there.
Step by step instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
Pro 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.
Pro 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.
Tips to making this chicken
- 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, marinate the chicken for a few hours and up to overnight in the fridge.
- For this recipe we use skinless chicken pieces, but you can also leave the skin-on. Leaving the skin on makes for 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, bake uncovered for another 10 minutes.
- And if you are 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 (74C) in the thickest thighs or the juices run clear when you cut it.
- And 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.
Frequently asked questions
This za'atar chicken will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
Yes, you can add potatoes, carrot, mushrooms, and parsnips.
No, the za'atar spice mix may have sumac which is a tart berry but nothing in it is spicy. You can add a few drops of hot sauce if you like to make it spicy.
We love this chicken over my coconut turmeric rice but it works wonderfully with challah, pita bread, or even buttered noodles.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Recipe
Baked Za'atar Chicken Recipe
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Ingredients
- 8 (2 lb) chicken Thighs or legs
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- 4 tbsp za'atar spice
- ¼ tsp Salt
- ½ tsp Pepper
- 4 tbsp Olive oil
- 1 tbsp 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.
Nutrition Information
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
Claudia Lamascolo
I just ordered a whole bag of Zaatar and had no idea it can go on chicken I always put it on pizza dough. I cant wait to make this seriously mouth watering meal!
Danielle Wolter
This was soooo delicious! I am just loving the flavors of this chicken and you made it so easy to make. Def making this again!
Dionne
I've got plenty of chicken ready to rock'n'roll in my kitchen, so it is time to get to cooking now!
Saif
I love how you add zaatar spices in the chicken. As a half Middle Eastern, Zaatar is a very important spices in our dish. Thanks for sharing this amazing recipe.
Veena Azmanov
you are very welcome Saif.
Sumit
Wonderful recipe. I love adding Zaatar to almost anything for its flavour.
Sandra F.
We are so excited to try this recipe, but were wondering how much lemon juice do you include for the 8 piece recipe?
Veena Azmanov
You can start with 1 tbsp of lemon juice to the marinade. Once the chicken is baked you can also squeeze some fresh lemon on top. Thanks.