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Za’atar Chicken

A simple yet flavorful dish, this Za'atar Chicken recipe features a traditional Middle Eastern spice blend, creating a deliciously aromatic meal that's ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken pieces (e.g., chicken quarters)
  • 2 tablespoons olive oil divided
  • 1 tablespoon pomegranate molasses or alternatively, 1 tablespoon lemon juice and 1 teaspoon honey
  • 2 tablespoons Za'atar spice blend
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 medium red onions peeled and quartered

Method
 

  1. Preheat your oven to 375°F (190°C) or 170°C for fan ovens.
  2. In a large bowl or ziptop bag, combine the chicken pieces with 2 tablespoons of olive oil, pomegranate molasses, Za'atar spice blend, minced garlic, salt, and black pepper.
  3. Toss the chicken to ensure the marinade evenly coats all the pieces. For a more intense flavor, try to work some marinade beneath the skin if using skin-on chicken. If time permits, allow the chicken to marinate in the refrigerator for anywhere between 1 to 24 hours.
  4. Arrange the marinated chicken pieces on a baking sheet. Add the quartered red onions to the pan and drizzle them with the remaining olive oil.
  5. Bake for approximately 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer. For a crispier top, broil for a few minutes at the end of cooking.

Notes

Marinating: For optimal flavor, allow the chicken to marinate for at least an hour, though it can be cooked immediately if needed. If using skin-on chicken, be sure to get some of the marinade underneath the skin.
Baking time: Cooking times may vary based on the size and type of chicken pieces. Larger cuts, such as bone-in breasts, may take longer, while smaller pieces like thighs or drumsticks might cook more quickly. Always use a thermometer to check for an internal temperature of 165°F (74°C).
Vegetable options: While red onions complement this dish well, feel free to substitute with other roasted vegetables like Brussels sprouts, carrots, or cauliflower.
Lemon addition: For a fresh, zesty flavor, consider adding a few slices of lemon to the pan before baking.
Grilling alternative: If you prefer grilling, marinate the chicken and then cook it on the grill instead of baking it in the oven.