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Za’atar Chicken Recipe

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4 from 7 reviews

  • Author: Chef
  • Total Time: 55 minutes (plus marinating time)
  • Yield: 5 servings

Description

This Za’atar Chicken recipe features juicy chicken legs marinated in a fragrant blend of za’atar seasoning, lemon juice, garlic, and tomato paste, then oven-roasted to golden perfection. The marinade penetrates deeply through knife incisions, ensuring tender and flavorful meat. The chicken is baked atop a bed of sliced onions and lemon slices, enhancing the aroma and taste. Perfect for a simple yet impressive main dish served with your favorite sides.

Ingredients

Chicken and Marinade

  • 5 Chicken legs (chicken quarters) (about 2.4 lb / 1 kg)
  • 1½ Tablespoons Za’atar seasoning
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 1 Tablespoon Garlic paste
  • 1 Tablespoon Tomato paste
  • ¼ cup Olive oil
  • Salt and black pepper to taste

For Baking

  • 1 Medium onion, sliced into rounds
  • Juiced lemon halves from the marinade preparation

Instructions

  1. Prepare the marinade: In a large bowl, combine za’atar seasoning, lemon juice and zest, garlic paste, tomato paste, olive oil, salt, and black pepper. Mix thoroughly until well blended.
  2. Prepare the chicken: Remove any unwanted fat and excess skin from the chicken legs. Using a sharp knife, make three incisions on each chicken leg to allow the marinade to better penetrate and ensure even cooking.
  3. Marinate: Add the chicken legs to the bowl with the marinade. Coat all sides thoroughly, rubbing the mixture into the incisions and crevices. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  4. Preheat oven: Set the oven to 400°F (200°C) and allow it to fully preheat while you prepare the chicken for roasting.
  5. Arrange for roasting: Place the sliced onions and the squeezed lemon halves from juicing on a rimmed baking tray. Arrange the marinated chicken legs on top of the onions and lemon slices.
  6. Roast the chicken: Place the tray in the preheated oven and roast for 35-45 minutes. Halfway through cooking, baste the chicken with the juices from the pan to keep it moist—there is no need to flip the chicken.
  7. Check doneness: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (74°C) with a meat thermometer. The skin should be golden brown and slightly crispy.
  8. Rest and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy. Serve with your choice of sides and enjoy your flavorful Za’atar Chicken.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Adjust the amount of za’atar seasoning based on personal taste preference.
  • Basting halfway through cooking helps maintain moisture and develops a beautiful crust.
  • The incisions help the marinade penetrate deeply but be careful not to cut too deeply to avoid drying out the meat.
  • This dish pairs well with rice, roasted vegetables, or a fresh salad for a balanced meal.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://saracooking.com/zaatar-chicken-recipe/