Za'atar Chicken Thighs

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. Serve with vermicelli rice or roasted potatoes, or try flatbread and za'atar hummus for a meal everyone will love.

Jump to:

• Why You Should Try This Recipe
• Ingredients
• How to Make Za'atar Chicken
• Make Ahead, Storage, Freezing
• About the Spices
• Expert Tips
• FAQ
• More Mains You'll Love
• Recipe Card

Why You Should Try This Recipe

Crispy, juicy, spiced to perfection - what's not to love? Za'atar chicken takes your everyday chicken thighs to the next level with a mouthwatering spice blend in the marinade.

• It doesn't need much active time: essentially a quick onion chop, toss, and transfer, and that's all the work you need to do. The rest of the work is done by the marinade and oven.
• You can prep it in advance: while it only needs about an hour, the chicken can marinate for longer, up to a maximum 24 hours.
• It makes enough for leftovers: the recipe calls for eight chicken thighs, so you'll probably have quite a few leftover. These can be frozen or kept in the fridge for lunches.

Ingredients

You probably have most of these ingredients already at home, and they can easily be found at most grocery stores. To use frozen chicken thighs, thaw them in the refrigerator first. See below for substitutions if you can't get 7-spice.

Ingredient Notes and Substitutions

• Chicken thighs: choose bone-in for the best taste and juiciest chicken. Skin should be left on as it crisps up perfectly in this recipe.
• 7-spice: substitute a scant teaspoon each of ground coriander, cumin, and cinnamon for the 7-spice blend if you don't have it. Looking for more ways to use 7-Spice, try Musakhan (Sumac Chicken).

How to Make Za'atar Chicken

With just about half an hour cooking time - in the oven, so it's very hands off - this can be ready in about an hour and a half total. Make the sides while the chicken is in the oven, and have everything ready in 30 minutes.

1. Make the marinade: toss all the ingredients together in a large bowl, coating the chicken thighs. Refrigerate for 1-2 hours.
2. Transfer: move the chicken to a baking sheet or braising dish.

3. Roast: cook for 25-30 minutes, or until the internal temperature of the chicken reads 170°F (77°C) with a meat thermometer. Make any desired sides at the same time.
4. Serve: garnish the finished chicken with parsley and serve hot.

Make Ahead, Storage, Freezing

• Make Ahead: the chicken can marinate overnight in the fridge if you want to prep in advance. Just take it out and cook as usual.
• Storage: leftover chicken can be placed in a sealed container and refrigerated for 3-4 days. It's good cold and excellent on sandwiches.
• Freezing: remove the meat from the bone and place in an airtight container (the bones can be used to make stock). Freeze for up to four months.

About the Spices

This recipe uses a mix of Middle Eastern spices for a big hit of flavour. While za'atar is the primary note, extra sumac adds a bit more brightness, and 7-Spice gives more warmth.

• Za'atar: typically a blend of oregano, marjoram, with sumac and toasted sesame seeds. It's a little nutty, herbal, and bright from the sumac.
• Sumac: a bright red berry that's dried and usually sold ground, sumac is a popular Middle Eastern spice. It's tart and almost citrus-y, but not sour like lemon. It accentuates the flavour of many dishes (like this chicken!).
• 7-Spice: a Levantine spice blend, also called baharat, this is commonly made up of coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg.

Expert Tips

These spiced chicken thighs are so easy to make at home, and will turn out perfectly every time with these tips. This is one of my favourite weekday dinners.

• Broil to brown: if the chicken isn't golden brown, place it under the broiler for five minutes to get that crispy golden skin.
• Seek out the spices: not just za'atar, sumac and 7-spice also play important roles for this recipe. If you can't get 7-spice make the substitutions outlined above, but don't leave it out altogether.
• Don't forget to marinate: even if it's just for an hour, the thighs must be marinated before roasting. If you want to do this in the morning before work and leave them in the fridge for a few hours that's good too.
• Season to taste: while salt and pepper should be added based on personal preference, a good place to start is ¾ teaspoon of kosher salt per pound of meat.

FAQ

More Mains You'll Love

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