Whoa mama! If you’re searching for an easy weeknight chicken recipe that never disappoints, this za’atar roasted chicken is for you! We’re talking tons of lemony flavor, the juiciest chicken, but super crispy chicken skin. We’re serving it up with lots of roasted garlic and a generous drizzle of tahini.
Here’s why we love it so much:
- Prep time is less than 10 minutes!! It’s as simple as giving the chicken thighs a good rub down with za’atar spice blend, then piling them up on some thinly sliced lemon. Easy!
- Gluten-free, dairy-free, and overall a healthy weeknight dinner! These roasted chicken thighs go with everything from potatoes and roasted veggies to a big green salad. You can even slice the meat off the bone and toss it into pasta. So versatile!
- Crispy chicken skin!! We’re cooking the thighs with a dry roasting method, which results in an epic crunch from the chicken skin.
These are just as good on a busy weeknight as they are for easy weekend entertaining. You are going to absolutely love this roasted chicken thighs recipe!
What Is Za’atar?
Za’atar is an aromatic blend of spices consisting of toasted sesame seeds, lemony sumac, dried oregano, and minty hyssop. There are a lot of different recipes out there for homemade za’atar, but it is pretty widely available at most major US markets. We love this brand!
Ingredients For Za’atar Chicken
- Bone-in, skin on chicken thighs
- Za’atar spice blend
- Kosher salt
- Freshly ground black pepper
- 2-3 lemons
- 2 heads roasted garlic
- Extra virgin olive oil
To serve, add freshly chopped parsley and a good pinch of flaky sea salt (always and forever!)
You’ll also want to grab a rimmed sheet pan and a piece of parchment paper!
How To Make Za’atar Roasted Chicken Thighs
- Season the chicken thighs. Preheat oven to 450F. Pat the chicken very dry with a paper towel. Combine 1 ½ Tbsp za’atar, 2 tsp Kosher salt, and ½ tsp freshly ground black pepper in a small bowl. Liberally season the chicken thighs on all side with the za’atar mixture.
- Assemble the ingredients. Thinly slice lemons into ¼” thick rounds. Place 3 or 4 slices together on a parchment-lined baking sheet, creating a little bed for each chicken thigh. Rest the seasoned thighs on top. Next, slice each head of garlic in half. Place cut side up around the chicken, then drizzle the garlic heads only with about 1-2 Tbsp olive oil. Place a slice of lemon on top of each head of garlic.
- Roast the chicken. Cook for 30-35 minutes, or until the internal temperature of the chicken thighs reaches 160F. Serve immediately with a sprinkle of chopped parsley, a pinch of flaky sea salt, lemon slices, roasted garlic, and tahini (optional).
We recommend the Thermapen MK4 to check for doneness on all meats!
Tips For The Best Roasted Chicken
- Pat the chicken dry with a paper towel! Before seasoning the chicken, rinse and pat dry very well. The more moisture that is in the chicken skin, the more likely it is to steam (instead of roast), which will prevent that gloriously crispy chicken skin.
- This is also the reason we’re not adding any olive oil to this chicken recipe. We’re using a dry roasting method to create super crunchy chicken skin! The oil is only added to the garlic.
- Season chicken liberally on all sides! You really want the flavor of the za’atar to be the star of the show!
- Use bone-in, skin on thighs. Yes, you can of course follow this recipe for other cuts of chicken (wings, breasts, boneless thighs), but we love roasting chicken with bones (adds so much flavor), and there is nothing better in the whole world than crispy chicken skin!! Tell us we’re wrong!
Is There A Za’atar Substitute?
If you don’t have or can’t find za’atar, you can certainly make it yourself — here’s an easy za’atar spice recipe. You’ll need dried thyme, cumin, coriander, sesame, sumac, Kosher salt, and aleppo pepper (this last one is optional, but a great addition!)
What To Serve With Za’atar Chicken
We really enjoy this with a drizzle of creamy tahini (sesame paste) — it’s wonderful with that lemony flavor from the za’atar! Pictured here is a roasted beet salad, which makes a great hearty side dish that keeps the whole thing gluten free.
Other side dishes to try with za’atar chicken:
- Roasted squash with tahini (or other roasted vegetables)
- Potatoes! Baked potato, mashed potatoes, crispy roasted potatoes!
- Rice, our forever favorite side dish that goes well with everything
- Israeli salad
- A big green salad
Other Uses For Za’atar:
- Serve with pita bread and olive oil, both sprinkled with za’atar
- Mix with whole Greek milk yogurt for a tangy dip
- Add to meatballs or kebabs
- Add to salad dressing
If crunchy chicken with loads of flavor is your thing, add this lemony, crispy chicken recipe to the very top of your must make list! It is so deeply satisfying, and you will love the flavor enhancement from simply adding a bit of za’atar and lemons.
If you make this Roasted Za’atar Chicken recipe, please let us know by leaving a review and rating below! We can’t wait to hear what you think!
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More chicken recipes to try!
- Chicken Puttanesca
- Chicken Patties
- Sheet Pan Chicken Meatballs with Goat Cheese
- Weeknight Chicken Milanese with Fennel Salad
- Grilled Spatchcock Chicken
- Pecan Crusted Chicken
Za’atar Roasted Chicken Recipe
Ingredients
- 3 lbs chicken thighs bone-in, skin on, 4 thighs
- 1 ½ Tbsp za'atar
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 3 lemons
- 2 heads of garlic
- 2 Tbsp extra virgin olive oil
- Fresh parsley for serving
- Flaky sea salt for serving
- Tahini optional, for serving
Instructions
- Season the chicken thighs. Preheat oven to 450F. Pat the chicken very dry with a paper towel. Combine 1 ½ Tbsp za'atar, 2 tsp Kosher salt, and ½ tsp freshly ground black pepper in a small bowl. Liberally season the chicken thighs on all side with the za'atar mixture.
- Assemble the ingredients. Thinly slice lemons into ¼" thick rounds. Place 3 or 4 slices together on a parchment-lined baking sheet, creating a little bed for each chicken thigh. Rest the seasoned thighs on top. Next, slice each head of garlic in half. Place cut side up around the chicken, then drizzle the garlic heads only with about 1-2 Tbsp olive oil. Place a slice of lemon on top of each head of garlic.
- Roast the chicken. Cook for 30-35 minutes, or until the internal temperature of the chicken thighs reaches 160F. Serve immediately with a sprinkle of chopped parsley, a pinch of flaky sea salt, lemon slices, roasted garlic, and tahini (optional).
Notes
- Pat the chicken dry with a paper towel to prevent the chicken from steaming. This is how you get extra crispy skin — no moisture.
- Season chicken liberally on all sides!
- Use bone-in, skin on thighs. Yes, you can of course follow this recipe for other cuts of chicken (wings, breasts, boneless thighs), but we love roasting chicken with bones (adds so much flavor).
This chicken is so juicy and flavorful! I’ve never heard of cooking with lemon slices like this and I think it’s just genius! Great recipe!
Agree, such a flavorful chicken recipe! And I hate to use the m- word but super moist!! xo, Ari