Za’atar Chicken
This Za’atar Chicken recipe brings together the vibrant flavors of the Middle East with minimal effort. The perfect balance of spices, including the aromatic Za’atar blend, transforms simple chicken into a savory dish that is both fragrant and satisfying.
With just a few ingredients and a quick bake, this recipe delivers bold flavors in under 30 minutes. The pomegranate molasses adds a touch of sweetness, while the Za’atar brings a distinctive herbal note, making it a delightful dish for any occasion.
Ideal for weeknight dinners or casual gatherings, Za’atar Chicken is easy to prepare and endlessly versatile. Whether served with roasted vegetables or a fresh salad, it promises to be a crowd-pleaser every time.
Za’atar Chicken Ingredients
Chicken: Bone-in, skin-on pieces provide juicy, flavorful meat that crisps up beautifully in the oven, creating the perfect balance of tenderness and crunch.
Za’atar Blend: This iconic Middle Eastern spice mix infuses the chicken with earthy, herbal notes, making it the star of the dish.
Pomegranate Molasses: Offering a sweet-tart depth, pomegranate molasses enhances the chicken with a touch of complexity and richness.
Garlic: Minced garlic adds aromatic warmth, complementing the spices and intensifying the savory profile of the chicken.
Red Onions: Roasted alongside the chicken, red onions soften and caramelize, lending a sweet and savory contrast to the savory spices.
Za’atar Chicken: Enhanced Recipe with Tips, Serving Suggestions, and FAQ
Za’atar Chicken is a flavorful, simple recipe that combines the robust taste of Middle Eastern spices with juicy, tender chicken. Below are helpful tips to perfect your cooking, serving suggestions to complement the dish, and answers to frequently asked questions to guide you through the process.
1) Recipe Tips
- Marinate for Maximum Flavor
While it’s tempting to cook the chicken right after mixing the marinade, marinating it for at least an hour—up to 24 hours—deepens the flavor profile. The spices and pomegranate molasses will infuse the chicken more effectively, leading to a juicier, more aromatic result. Be sure to work the marinade under the skin for the best penetration. - Watch the Baking Time
Cooking times can vary depending on the size and cut of chicken used. Chicken leg quarters typically take about 30 minutes to cook through. If using breasts or other larger cuts, you may need to extend the baking time. Always check for an internal temperature of at least 165°F (74°C) using a meat thermometer to ensure the chicken is fully cooked and safe to eat. - Add a Zesty Twist
For a fresh, tangy kick, consider adding a sliced lemon to the pan before baking. The lemon will roast with the chicken, releasing juices that add a citrusy brightness that pairs perfectly with the savory flavors of Za’atar. If you prefer an even brighter burst of flavor, squeeze the roasted lemon over the chicken right before serving.
2) What to Serve with Za’atar Chicken
- Crispy Roasted Vegetables
Roasted vegetables such as Brussels sprouts, carrots, or cauliflower provide a perfect side dish for Za’atar Chicken. The caramelized edges and earthy flavors of these vegetables complement the aromatic, spiced chicken. Toss them with olive oil, salt, and a bit of garlic before roasting for a flavorful accompaniment. - Couscous or Rice Pilaf
Light and fluffy couscous or a fragrant rice pilaf with herbs pairs wonderfully with Za’atar Chicken. The mild, slightly nutty taste of couscous or rice balances the intense spices of the chicken, while the grains absorb any juices from the chicken, enhancing each bite. You can add raisins or toasted almonds to the pilaf for a touch of sweetness and texture. - Greek Yogurt Sauce
A cool, creamy yogurt sauce or tzatziki made with cucumber, garlic, and lemon offers a refreshing contrast to the spiced chicken. Its creaminess helps mellow out the heat from the spices, while the tang of yogurt enhances the overall flavors. A small bowl of this sauce is a simple yet delicious accompaniment.
3) FAQ
- Can I use boneless chicken instead of bone-in?
Yes, you can substitute boneless chicken for bone-in cuts. Boneless chicken will cook faster, so adjust the baking time accordingly (around 20-25 minutes). Make sure the internal temperature reaches 165°F (74°C) to ensure it’s fully cooked. - What if I don’t have pomegranate molasses?
If you can’t find pomegranate molasses, a mix of lemon juice and honey is a great substitute. The lemon provides the acidity, and the honey adds a sweet depth, mimicking the sweet-tart flavor of the molasses. - Can I cook this on the grill?
Absolutely! Marinate the chicken as directed, then cook it on a preheated grill over medium heat. Grill the chicken for about 20-30 minutes, turning occasionally, until it reaches an internal temperature of 165°F (74°C). The smoky flavor from the grill adds another layer of complexity to the dish. - How can I make this dish spicier?
To add heat, you can sprinkle some red pepper flakes into the marinade or drizzle a little hot sauce on the chicken before baking. If you like extra spice, add fresh chopped chili peppers or a pinch of cayenne pepper for a more intense kick.
Za’atar Chicken
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
Instructions
- Preheat your oven to 375°F (190°C) or 170°C for fan ovens.
- 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.
- 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.
- 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.
- 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
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.
