Za'atar Chicken Thighs

4.83 from 23 votes

With za'atar, sumac, and 7-spice, these za'atar chicken thighs are a great weeknight dinner. Marinate when you get home from work, then roast for just 25 minutes.

Prep Time20

Cook Time30

Marinating Time1

Total Time1 50

Course: Main Course

Cuisine: Levantine, Middle Eastern

Servings: people

Author: Luay Ghafari

Cost: $15

Ingredients

8 Chicken thighs - Bone in and skin on
1 Red onion - Cut into wedges
2-3 Garlic cloves - Minced finely, use more or less as you like
3 tbsp Extra virgin olive oil
1 Lemon - Juiced
1 Lemon - Sliced into rings
2 tbsp Za'atar
1 tbsp Sumac
2 tsp 7-Spice blend - See notes
Salt and fresh cracked pepper - See notes

Instructions

Marinade chicken. In a large bowl, add chicken thighs, onion, garlic, olive oil, juice of 1 lemon, lemon slices, zaatar, sumac, 7-spice, salt and pepper. Toss to coat chicken thighs. Marinate in the fridge for 1-2 hours.
Transfer to baking dish. Preheat your oven to 375°F/190°C. Transfer the chicken thighs and onions along with the marinade to a baking sheet, braiser or large oven-safe pan.
Roast. Cook for 25-30 minutes, or until the internal temperature of the chicken reaches 170°F/77°C. Skin should be browned and crispy. If not, broil for 5 minutes.
Serve. Garnish with chopped parsley. Serve chicken thighs with rice, potatoes or your favorite sides. See note below for serving ideas.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Salt and pepper should be added based on preference, however, a good place to start is 3/4 tsp of kosher salt per pound of meat.
7-Spice powder is a Levantine spice blend, also called baharat, this is commonly made up of coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg. If you don't have it, you can simply substitute it for some of the spices listed.

Serve with vermicelli rice, saffron rice or roasted potatoes. A fresh salad pairs well too. Try my Jerusalem salad, Fattoush or Tabbouleh.

Nutrition