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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Roasted chicken thighs with lemon and garlic

Za’atar Roasted Chicken

Posted by: Ari Laing

These za'atar roasted chicken thighs are extremely juicy, but have the crispiest chicken skin! They're seasoned liberally with za'atar (a lemony Middle Eastern spice that), then dry roasted for 30-35 minutes on top of lemon slices. Serve with roasted garlic and a generous drizzle of tahini. The easiest weeknight chicken recipe! GF, DF

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Posted by: Ari Laing
Roasted chicken thighs with lemon and garlic
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Za'atar Roasted Chicken

These za'atar roasted chicken thighs are extremely juicy, but have the crispiest chicken skin! They're seasoned liberally with za'atar (a lemony Middle Eastern spice that), then dry roasted for 30-35 minutes on top of lemon slices. Serve with roasted garlic and a generous drizzle of tahini. The easiest weeknight chicken recipe! GF, DF
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Middle Eastern
Keyword: crispy chicken thighs, roasted garlic, za'atar spice
Servings: 4 servings
Calories: 278kcal
Author: Ari Laing

Equipment

  • Small rimmed baking sheet
  • Parchment paper

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).

Nutrition

Calories: 278kcal | Carbohydrates: 9g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1231mg | Potassium: 307mg | Fiber: 3g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!