Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
