Za’atar chicken delivers an aromatic, earthy flavor with minimal effort. This recipe uses a double dose of za’atar for a deeply satisfying crust and tender meat. It’s a versatile weeknight meal that feels special enough for any occasion.
Looking for Za'atar Chicken inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Za’atar Chicken
- Complex, aromatic flavor: A harmonious blend of earthy, citrusy, and nutty notes.
- Simple prep: Just mix a marinade, rub, and roast for an easy yet impressive dish.
- Versatile for any occasion: Equally perfect for a family dinner or entertaining guests.
- Fantastic leftovers: Flavors deepen overnight for great next-day lunches.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
- 3 tablespoons za’atar spice blend
- 4 tablespoons extra virgin olive oil, divided
- 3 garlic cloves, minced
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 large red onion, cut into wedges
Tools: A large mixing bowl, a baking sheet or roasting pan, and a small bowl for mixing the marinade.
Notes: Quality za’atar makes a difference—freshly blended from a Middle Eastern grocery offers the most vibrant aroma. Don’t skimp on olive oil; it helps form a paste and ensures crisp skin.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 29 g |
| Carbs: | 5 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 35-40 minutes | Total Time: about 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- What if my za’atar blend seems a little dull? You can easily wake it up! Toast it gently in a dry pan for a minute until fragrant, but watch carefully—it burns fast. Let it cool before using.
- Can I use chicken breasts instead? You can, but bone-in, skin-on thighs stay much juicier during roasting. The fat under the skin bastes the meat, and the bones add flavor. If you must use breasts, reduce the cooking time to avoid dryness.
- Don’t skip the marinating time. Even 30 minutes makes a world of difference, allowing the lemon juice and garlic to penetrate the meat and the za’atar to really adhere. An hour is even better if you have the time.
- Pat your chicken dry. Before you add the marinade, use paper towels to thoroughly dry the chicken skin. This is the secret to getting it shatteringly crisp instead of steaming in the oven.
How to Make Za’atar Chicken
Step 1: In a large bowl, whisk together 2 tablespoons of the za’atar, 3 tablespoons of the olive oil, the minced garlic, lemon juice, salt, and pepper. You’ll end up with a thick, fragrant paste. Pat the chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin! Add the chicken to the bowl and use your hands to rub the marinade all over, making sure to get it under the skin as well. Cover the bowl and let it marinate at room temperature for 30 minutes, or in the fridge for up to 2 hours.
Step 2: While the chicken marinates, preheat your oven to 425°F (220°C). Take your red onion wedges and toss them with the remaining 1 tablespoon of olive oil on your baking sheet, spreading them out to form a bed. This isn’t just for flavor—the onions will caramelize in the chicken drippings and become a delicious side dish all on their own.
Step 3: Arrange the marinated chicken thighs, skin-side up, on top of the onion bed. Make sure they aren’t crowded so the hot air can circulate and crisp up all sides. Spoon any remaining marinade from the bowl over the top of the chicken.
Step 4: Roast in the preheated oven for 35 to 40 minutes. You’re looking for deeply golden, almost crackly-looking skin, and the internal temperature should read 165°F (74°C) when pierced at the thickest part with an instant-read thermometer. The juices should run clear, not pink.
Step 5: Once out of the oven, let the chicken rest on the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Just before serving, sprinkle the remaining 1 tablespoon of za’atar over the hot chicken for an extra burst of fresh, herby flavor and aroma.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in oven or air fryer at 375°F (190°C) for about 10 minutes to re-crisp skin.
Serving Suggestions
Complementary Dishes
- Fluffy Couscous or Rice Pilaf — The mild, starchy base is perfect for soaking up all the delicious lemony, spiced juices from the chicken pan.
- A Simple Cucumber Tomato Salad — The cool, crisp freshness of the salad provides a lovely contrast to the warm, earthy spices on the chicken.
- Roasted Carrots with a Tahini Drizzle — The sweet, caramelized carrots pair beautifully with the za’atar, and the creamy tahini ties everything together.
Drinks
- A Crisp, Dry White Wine — Like a Sauvignon Blanc or an unoaked Chardonnay, it cuts through the richness of the chicken and complements the citrus notes.
- Minty Lemonade — For a non-alcoholic option, the refreshing zing of lemon and mint echoes the flavors in the dish and is incredibly thirst-quenching.
Something Sweet
- Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet, rich, and textural contrast that feels like a natural ending to a Middle Eastern-inspired meal.
- Orange Blossom Panna Cotta — It’s light, floral, and creamy, providing a delicate and elegant finish without being too heavy.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken. The skin protects the meat from drying out and becomes the best, crispiest part of the dish. The bone adds a ton of flavor. I’ve tried the boneless version and it’s just not the same.
- Mistake: Crowding the pan. If the chicken pieces are too close together, they’ll steam instead of roast. You need space for the hot air to circulate and work its crisping magic on all sides.
- Mistake: Skipping the final za’atar sprinkle. The za’atar in the marinade mellows and cooks into the chicken, which is great. But that final hit of raw za’atar at the end adds a pop of fresh, vibrant flavor that really makes the dish sing.
- Mistake: Not letting the chicken rest. I know it’s tempting to dig right in, but if you cut into it immediately, all those precious juices will run out onto the cutting board. A short rest keeps everything succulent.
Expert Tips
- Tip: Make your own za’atar blend. If you have the individual spices, it’s easy! Mix 2 tablespoons dried thyme, 1 tablespoons toasted sesame seeds, 2 teaspoons sumac, and ½ teaspoon sea salt. The flavor is so much brighter
Za’Atar Chicken
Make this easy Za'atar Chicken recipe for a flavorful, aromatic weeknight dinner. Tender, juicy chicken with a crispy za'atar crust. Get the simple recipe now!
Ingredients
For the chicken and marinade:
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8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
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3 tablespoons za’atar spice blend
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4 tablespoons extra virgin olive oil (divided)
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3 garlic cloves (minced)
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1 lemon (juiced (about 3 tablespoons))
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
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1 large red onion (cut into wedges)
Instructions
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In a large bowl, whisk together 2 tablespoons of the za’atar, 3 tablespoons of the olive oil, the minced garlic, lemon juice, salt, and pepper. You’ll end up with a thick, fragrant paste. Pat the chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin! Add the chicken to the bowl and use your hands to rub the marinade all over, making sure to get it under the skin as well. Cover the bowl and let it marinate at room temperature for 30 minutes, or in the fridge for up to 2 hours.01
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While the chicken marinates, preheat your oven to 425°F (220°C). Take your red onion wedges and toss them with the remaining 1 tablespoon of olive oil on your baking sheet, spreading them out to form a bed. This isn’t just for flavor—the onions will caramelize in the chicken drippings and become a delicious side dish all on their own.02
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Arrange the marinated chicken thighs, skin-side up, on top of the onion bed. Make sure they aren’t crowded so the hot air can circulate and crisp up all sides. Spoon any remaining marinade from the bowl over the top of the chicken.03
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Roast in the preheated oven for 35 to 40 minutes. You’re looking for deeply golden, almost crackly-looking skin, and the internal temperature should read 165°F (74°C) when pierced at the thickest part with an instant-read thermometer. The juices should run clear, not pink.04
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Once out of the oven, let the chicken rest on the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Just before serving, sprinkle the remaining 1 tablespoon of za’atar over the hot chicken for an extra burst of fresh, herby flavor and aroma.05
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