This baked za’atar chicken is a comforting oven-roasted dish filled with tangy, savory, and slightly sweet flavors. The chicken turns incredibly juicy and tender, practically falling off the bone, while the aromatic za’atar marinade infuses every bite. It’s an easy, mostly hands-off meal that fills the kitchen with warmth and irresistible fragrance as it bakes.
Why You’ll Love This Recipe
This recipe is simple to prepare yet tastes deeply layered and special. The za’atar seasoning brings earthiness, citrusy notes, and a gentle nuttiness that pairs beautifully with chicken. Baking the chicken slowly ensures moist meat, while the optional potatoes and onions roast alongside, soaking up the flavorful juices. It’s perfect for a family dinner, gatherings, or meal prep without requiring constant attention.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken, cut into quarters – 2 pounds
Salt – 1 teaspoon, or to taste
Black pepper – 1/2 teaspoon, or to taste
Olive oil – 1/4 cup
Za’atar seasoning – 1/3 cup, plus 2 tablespoons reserved for topping
Sumac – 1 teaspoon
Fresh lemon juice – from 1/2 lemon, about 1 tablespoon
Pomegranate molasses – 1 teaspoon
Honey – 1 tablespoon
Seven-spice seasoning – 1 teaspoon
Potatoes, peeled and cubed (optional) – 2 medium potatoes, about 12 ounces
Large sweet onion, sliced (optional) – 1 onion
Directions
Preheat the oven to 400°F (200°C).
Pat the chicken pieces dry with paper towels. Place the chicken in a large baking pan lightly coated with olive oil spray. If using, add the cubed potatoes and sliced onion around the chicken.
Season the chicken, potatoes, and onions evenly with salt and black pepper.
In a bowl, mix together the olive oil, za’atar seasoning, sumac, lemon juice, pomegranate molasses, honey, and seven-spice seasoning until well combined.
Pour the marinade over the chicken and vegetables, ensuring everything is well coated. Gently lift the skin of the chicken where possible and spread some of the marinade underneath for maximum flavor.
Sprinkle the reserved za’atar seasoning evenly over the chicken.
Cover the baking pan tightly with foil and bake for 1 hour and 20 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, until the chicken is lightly browned and the potatoes are tender.
Remove from the oven and allow the chicken to rest for a few minutes before serving.
For a spicier version, add 1/2 teaspoon of chili flakes or ground chili to the marinade.
Boneless chicken thighs can be used for a quicker option; reduce the cooking time to about 40–45 minutes total.
Add carrots or bell peppers to the pan for extra vegetables and color.
Replace honey with date syrup for a deeper, caramel-like sweetness.
Storage/Reheating
Store leftover baked za’atar chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for about 15–20 minutes until warmed through. For smaller portions, reheating in a skillet over low heat with a splash of water or olive oil helps maintain moisture.
FAQs
What does za’atar taste like?
Za’atar has a savory, slightly tangy, and herbal flavor with subtle nuttiness from sesame seeds.
Can I make this recipe ahead of time?
Yes, the chicken can be marinated up to 24 hours in advance and baked when ready.
Is this dish very sour?
No, the lemon juice and sumac add brightness, but the honey balances the acidity.
Can I skip the potatoes and onions?
Yes, the chicken can be baked on its own and served with other sides.
What can I serve with baked za’atar chicken?
It pairs well with rice, salad, or warm pita bread.
Can I use skinless chicken?
You can, but the chicken may be slightly less juicy than skin-on pieces.
Do I need to flip the chicken while baking?
No, baking it covered for most of the time keeps it moist without flipping.
Can I freeze cooked za’atar chicken?
Yes, freeze in an airtight container for up to 2 months.
Why cover the pan with foil?
Covering helps trap moisture so the chicken cooks gently and stays tender.
How do I know when the chicken is done?
The chicken should be very tender, with juices running clear and an internal temperature of 165°F (74°C).
Conclusion
Baked za’atar chicken is a comforting, flavorful dish that brings warmth and tradition to the table with minimal effort. The combination of aromatic spices, gentle sweetness, and slow oven baking creates a meal that feels both rustic and special. Whether served with potatoes, rice, or fresh bread, it’s a recipe you’ll want to return to again and again.
Baked za’atar chicken is an oven-roasted dish featuring juicy, tender chicken infused with a rich marinade of za’atar, lemon, sumac, and honey. It’s comforting, flavorful, and mostly hands-off, perfect for weeknight dinners or gatherings.
Ingredients
2 pounds whole chicken, cut into quarters
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 cup olive oil
1/3 cup za’atar seasoning, plus 2 tablespoons reserved for topping
1 teaspoon sumac
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon pomegranate molasses
1 tablespoon honey
1 teaspoon seven-spice seasoning
2 medium potatoes, peeled and cubed (optional)
1 large sweet onion, sliced (optional)
Instructions
Preheat oven to 400°F (200°C).
Pat chicken dry with paper towels and place in an oiled baking pan. Add potatoes and onions if using.
Season chicken and vegetables with salt and pepper.
In a bowl, whisk olive oil, za’atar, sumac, lemon juice, pomegranate molasses, honey, and seven-spice seasoning.
Pour marinade over the chicken and vegetables, coating everything well. Spread some marinade under the skin if possible.
Sprinkle reserved za’atar over the chicken.
Cover pan tightly with foil and bake for 1 hour 20 minutes. Remove foil and bake another 5–10 minutes until lightly browned.
Let rest for a few minutes before serving.
Notes
Marinate chicken up to 24 hours ahead for deeper flavor.
Add chili flakes to the marinade for a spicier version.
Boneless thighs can be used—reduce baking time to 40–45 minutes.
Use date syrup instead of honey for a richer sweetness.
