Za'atar Chicken
A bold and flavorful chicken recipe, perfect for weeknight dinners or special occasions, featuring herby za'atar seasoning marinated to perfection.
Ingredients
Main Ingredients
- 5 pieces chicken legs (about 2.4lb / 1kg) You can substitute thighs or bone-in breasts.
- 1.5 Tablespoons Za'atar seasoning Look for this in Middle Eastern markets or online.
- 1 piece lemon (juice) Freshly squeezed for best flavor.
- 1 piece lemon (zest) Adds brightness to the dish.
- 1 medium Onion (sliced into rounds) Caramelizes during cooking.
- 1 Tablespoon Garlic paste Can substitute with 2 minced garlic cloves.
- 1 Tablespoon tomato paste
- 0.25 cup olive oil Heart-healthy fat.
- to taste Salt and black pepper Season to your preference.
Instructions
Preparation
- In a large bowl, combine za'atar seasoning, lemon juice and zest, garlic paste, tomato paste, olive oil, salt, and black pepper, mixing until it forms a paste.
- Remove any unwanted fat and excess skin from the chicken. Make three incisions on each leg to help the marinade penetrate.
- Add the chicken legs to the marinade, ensuring they are well-coated. Cover with plastic wrap and marinate in the fridge for at least 2 hours or overnight.
Cooking
- Preheat the oven to 400°F / 200°C.
- Place sliced onions and the squeezed lemon shaft in a rimmed baking tray. Arrange marinated chicken legs on top.
- Bake for 35-45 minutes, or until the chicken is golden brown with an internal temperature of 165°F / 74°C. Baste halfway through; no need to flip.
- Let the chicken rest for about 5 minutes before serving.
- If the skin isn't browning, broil for 1-2 minutes, watching closely.
Notes
Marinate longer for enhanced flavor. Keep leftovers in the fridge for up to 3 days or freeze for 2 months. Reheat gently to avoid soggy skin. Label your containers with dates for easy tracking.