If you need a dinner recipe that’s easy enough to make for a weeknight meal, but also perfect for a formal dinner then look no further than this Za’atar spiced baked Chicken. It is unique and amazingly flavorful!
Prefer to watch than Read? Click here to watch the video to make this recipe.
We are big fans of za’atar in this family. It adds a unique depth of flavor to everything from roasted vegetables to grilled meats, to sauces and dips, to pizza, crackers, or bread. There are many different variations of this savory, nutty and gorgeous spice blend. It traditionally contains ingredients like oregano, thyme, marjoram, sumac, cumin and coriander. The unique ingredients in it is sumac, which is red and has a sour, citrusy taste. You can make your own blend with my recipe here or purchase Za’atar from middle eastern specialty store.
This Za’atar spiced chicken recipe is super easy to make and quite comforting during these cold winter nights! It’s not very pretty to look but is unbelievably tasty. One bite, and you’ll find yourself whipping it up for holiday parties, weekly meal prep, and everything in between!
The chicken is marinated in citrus juices, and spices for about an hour, then baked to juicy perfection. I have also added one extra ingredient Ras El Hanout for more depth and dimension. It’s a blend that can consist of more than a dozen spices, including cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, peppercorns, paprika, fenugreek, turmeric, fennel seeds, aniseed, and galangal.
For casseroles, I prefer to use skinless, bone-in chicken thighs as I find the meat stays really moist and absorbs more of the flavor, than chicken breast. If you prefer chicken breasts, you may want to reduce the cooking time to ensure it is not overcooked.
I hope you enjoy this baked zaatar chicken as much as we do. I served this chicken with some simple brown rice and stir-fried vegetables for a nutritious well-balanced dinner.
Ingredients
- 8 Bone in chicken thighs (over 2 lbs.)
- 1 large red onion, cut into thick slices
- 2 tbsp lemon juice
- Zest from 1 lemon
- 2 tbsp zaatar, salt free
- 1/4 cup orange juice
- Zest from 1 navel orange
- 1 -2 tbsp olive oil
- 5-6 garlic cloves, minced
- Salt, or to taste (about 2 tsp)
- 1 tsp ground red chili powder
- 1 1/2 tsp Moroccan blend (ras el hanout)
- Chopped parsley for garnish
Instructions
- In a large bowl, add chicken thighs, garlic, olive oil, lemon juice, orange juice, za’atar, ras el hanout blend, salt, pepper and onions slices.
- Toss to coat chicken thighs. Marinate in the fridge for 1-2 hours.
- Preheat your oven to 400°F.
- Transfer the chicken thighs along with the marinade to an oven-safe dish. Bake for 35-40 minutes, or until the internal temperature of the chicken reaches 170°F/77°C.
- After 20-25 minutes of baking add the marinated onion slices.
- Remove baked chicken from oven. Let it rest for 5 minutes.
- Garnish with chopped parsley.
- Serve with rice, potatoes or your favorite sides.
Bringing this Baked Zaatar Chicken over to Angie’s linky party @ Fiesta Friday, co hosted by Liz @ spades, spatulas and spoons.
Carol
It looks so tasty!
Breadandsalt
Looks fingerlickingly delicious. Thanks for sharing recipe. Greetings.
angiesrecipes
I adore zaatar! This looks so flavourful and mouthwatering.
Bernadette
I have been wondering what to do with that jar of za’atar in my cabinet. Now I know! Thanks.
Pattie
This looks sensational! Thanks for that recipe. I bought zaatar some time ago to use in a recipe, and haven’t used it since. I’m so happy to have another recipe to try.
Liz
I have both those spices in my pantry and have never thought of combining them. Great idea! I am always looking for a new chicken recipe. Thank you for bringing it to Fiesta Friday.
sherry
well it’s not winter here but this still sounds very tempting. love those flavours. i do love a tray bake for dinner.
Judee
we love za’atar and my daughter in law would love to have this recipe. Passing it on. Thanks Balvinder.
marcela
I love zaatar….I love it on flat breads too like naan!…..it is a delicious recipe!!……..Abrazotes, Marcela