Here’s my go-to zaatar chicken thighs recipe, with a simple Middle Eastern spice blend, olive oil marinade, and tender, juicy chicken that cooks up with a golden-brown crust.
These chicken thighs have become my family’s regular weeknight dinner choice. I often make a double batch because the leftovers are just as good the next day. Nothing better than having dinner already sorted, right?
Why You’ll Love These Za’atar Chicken Thighs
- Budget-friendly protein – Chicken thighs are not only more flavorful than breast meat, but they’re also more affordable, making this a wallet-friendly dinner option that doesn’t sacrifice on taste.
- Middle Eastern flavors – The combination of za’atar, sumac, and 7-spice mix brings authentic Middle Eastern flavors right to your kitchen, no passport required.
- Minimal prep work – Just season the chicken, arrange it with the onions and lemon, and let your oven do the rest – it’s that simple.
- Juicy, crispy results – Using bone-in, skin-on thighs guarantees meat that stays moist on the inside while the skin gets perfectly crispy on the outside.
What Kind of Chicken Thighs Should I Use?
For this recipe, bone-in, skin-on chicken thighs are definitely the way to go. The bones help keep the meat juicy during cooking, while the skin gets wonderfully crispy and helps seal in all those Middle Eastern spices. While you could use boneless skinless thighs in a pinch, you’d miss out on that extra flavor that comes from the bones and the crispy skin. Dark meat chicken thighs are naturally more forgiving than breast meat, so they’re harder to overcook and stay tender even with longer cooking times. When shopping, look for thighs that are similar in size so they cook evenly, and check that the skin is intact and doesn’t have any tears.
Options for Substitutions
Need to make some swaps? Here’s what you can do with this Middle Eastern-inspired dish:
- Za’atar seasoning: If you can’t find za’atar, you can make a quick version by mixing 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon sesame seeds, and 1 teaspoon ground sumac. While it won’t be exactly the same, it’ll still give you those lovely Mediterranean flavors.
- Chicken thighs: While chicken thighs are best for this recipe because they stay juicy, you can use chicken breasts if you prefer. Just reduce the cooking time by about 5-7 minutes to prevent them from drying out.
- Sumac: If sumac isn’t available, you can use lemon zest mixed with a little extra lemon juice. Use the zest of 1 lemon plus 1 teaspoon of juice to replace 1 tablespoon of sumac.
- 7-spice mix: No 7-spice? Mix together equal parts of ground black pepper, cumin, coriander, and cinnamon, with a pinch each of ground cloves, nutmeg, and cardamom. Or simply use allspice as a quick substitute.
- Red onion: Yellow or white onions work just fine here. You could even use shallots for a milder, sweeter flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking zaatar chicken thighs is not patting the skin dry before seasoning – moisture prevents that gorgeous crispy skin from developing, so take an extra minute with paper towels to ensure the skin is completely dry. Another common error is overcrowding the pan, which causes the chicken to steam rather than roast – make sure to leave space between each piece so the hot air can circulate freely. To get the most flavor from your zaatar, avoid adding it too early in the cooking process as it can burn and become bitter – instead, sprinkle some fresh zaatar over the chicken during the last 5-10 minutes of cooking or right before serving. For the juiciest results, let the chicken rest for 5-10 minutes after cooking, allowing the meat to reabsorb its flavorful juices before serving.
What to Serve With Za’atar Chicken?
This Middle Eastern-inspired chicken pairs wonderfully with fluffy couscous or rice pilaf to soak up all those tasty pan juices. A simple cucumber and tomato salad with a light lemon dressing makes a fresh side dish that complements the warm spices in the chicken. For a complete Mediterranean spread, serve some warm pita bread on the side and add a dollop of cooling tzatziki or hummus to the plate. If you want to keep things light, a big bowl of roasted vegetables like cauliflower, carrots, or eggplant seasoned with similar spices works great too.
Storage Instructions
Keep Fresh: Got leftover za’atar chicken? Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they sit together, making this a great make-ahead meal for busy weeknights.
Freeze: These flavorful chicken thighs freeze really well! Let them cool completely, then place them in a freezer-safe container or bag, making sure to include any juices. They’ll keep nicely for up to 3 months in the freezer. Pro tip: freeze them in portion sizes that work for your family!
Reheat: To warm up your chicken, place it in a 350°F oven for about 15-20 minutes, or until heated through. If you’re in a hurry, you can use the microwave, but the skin won’t stay as crispy. I like to drizzle a little olive oil over the top before reheating to keep the meat moist.
| Preparation Time | 60-120 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 90-155 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 110-120 g
- Carbohydrates: 10-15 g
Ingredients
- 8 chicken thighs (with bone and skin)
- 1 red onion (cut into wedges)
- 2-3 garlic cloves (finely minced, adjust to taste)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 lemon (cut into slices)
- 2 tablespoons za’atar seasoning
- 1 tablespoon sumac
- 2 teaspoons 7-spice mix (refer to notes)
- Salt and freshly ground pepper (refer to notes)
Step 1: Marinate the Chicken
In a large bowl, combine chicken thighs, chopped onion, minced garlic, olive oil, juice of 1 lemon, lemon slices, zaatar, sumac, 7-spice, salt, and pepper.
Toss the ingredients well to ensure the chicken thighs are completely coated with the marinade.
Cover the bowl and place it in the refrigerator to let the chicken marinate for 1-2 hours, allowing the flavors to infuse.
Step 2: Prepare for Roasting
Preheat your oven to 375°F (190°C).
Once the marinating time is complete, transfer the chicken thighs along with the onions and any extra marinade to a baking dish, braiser, or large oven-safe pan.
Arrange the chicken thighs evenly in the dish for even cooking.
Step 3: Roast the Chicken
Place the dish in the preheated oven and roast the chicken for 25-30 minutes, or until the internal temperature of the chicken reaches a safe 170°F (77°C).
Check to see if the chicken skin is browned and crispy.
If additional crisping is desired, switch the oven to broil and cook for an additional 5 minutes, keeping a close eye to prevent burning.
Step 4: Serve and Enjoy
Once roasted to perfection, remove the chicken from the oven.
Garnish with freshly chopped parsley for added flavor and color.
Serve the chicken thighs with rice, potatoes, or your favorite sides.
Enjoy this flavorful dish with additional serving ideas to suit your taste.