Go Back
Golden zaatar chicken thighs on a sheet pan with roasted red onions, lemon slices and fresh parsley

Zaatar Chicken

Bone-in chicken thighs marinated in olive oil, lemon, garlic, za'atar and sumac, roasted over red onions and served with garlic yogurt sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 bone-in skin-on chicken thighs about 2 1/2 to 3 pounds (1.1 to 1.4 kg)
  • 1/4 cup extra-virgin olive oil (60 ml) plus more for the onions
  • 4 tablespoons za'atar divided
  • 1 teaspoon ground sumac
  • 1 lemon zested and juiced, plus 1 lemon sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium red onions cut into 8 wedges each
  • 2 tablespoons fresh parsley chopped
Garlic yogurt sauce
  • 1 cup plain Greek yogurt (245 g)
  • 1 clove garlic finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh mint or dill chopped
  • 1/4 teaspoon salt

Method
 

Marinate
  1. Whisk the olive oil, 3 tablespoons za'atar, sumac, lemon zest, lemon juice, garlic, cumin, salt and pepper in a large bowl.
  2. Pat the chicken dry, add it to the bowl and rub the marinade all over and under the skin. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Roast
  1. Preheat the oven to 425°F (220°C) with a rack in the upper third.
  2. Toss the onion wedges and lemon slices on a rimmed sheet pan with a drizzle of oil and a pinch of salt. Arrange the chicken on top, skin side up, with space between pieces.
  3. Roast for 35 to 45 minutes, until the skin is golden and the thickest thigh reads at least 165°F (74°C), ideally about 175°F (79°C).
  4. Meanwhile, stir together all the yogurt sauce ingredients and refrigerate.
  5. Rest the chicken for 5 minutes, sprinkle with the remaining za'atar and the parsley, and serve with the onions, pan juices and yogurt sauce.

Notes

Homemade za'atar: Mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 2 teaspoons sumac, 1 teaspoon dried oregano and 1/2 teaspoon salt.
Crispier skin: Broil for 2 to 3 minutes at the end, watching closely.
Nutrition is an estimate per serving, based on 6 servings including the sauce.