ZA'ATAR HONEY WINGS (OR THIGHS) - OVEN ROASTED!
Oven roasted wings (or thighs) with a sprinkle of this and a sprinkle of that -- and at the end drizzled with honey and lemon! YUM! :) For easy cleanup, roast wings on parchment paper -- look for za'atar spice mix at international markets or specialty grocery stores! :)
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place chicken wing (or thigh) pieces on a parchment paper lined cookie sheet with sides.
- Sprinkle both sides of chicken wing pieces LIGHTLY with salt, onion powder, garlic powder, and cayenne pepper ~ and LIBERALLY with the za'atar spice mix to suit your tastes!
- Oven roast chicken wing (or thigh) pieces for 30 minutes at 375F ~ TURN PIECES OVER and continue roasting for another 25-30 minutes.
- Combine the juice from 1/2 of a large lemon with 1/4 cup honey and drizzle over chicken pieces ~ turn wings and drizzle other side.
- Roast wings (or thighs) for 5-10 minutes more.
- Remove wings (or thighs) from oven and cool for 10-15 minutes before eating.
- Supply lots of napkins!
Nutrition Facts : Calories 851.4, Fat 54.8, SaturatedFat 15.4, Cholesterol 264.1, Sodium 251.8, Carbohydrate 24.6, Fiber 0.5, Sugar 23.6, Protein 63.1
BAKED ZA'ATAR CHICKEN THIGHS
Boneless, skinless chicken thighs are simply coated in za'atar and olive oil, then baked to perfection. The chicken gets a simple treatment because the za'atar spice mix imparts loads of flavor! Even better, it takes just a couple of minutes to prepare. I like these baked chicken thighs alongside a Middle Eastern inspired side dish, or try them in a wrap or green salad with a tahini dressing.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175.3 calories, Carbohydrate 2.1 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 2.9 g, Sodium 73.3 mg, Sugar 0.1 g
ZA'ATAR CHICKEN THIGHS
Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
- Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
- Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
- Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 2.1 g, Cholesterol 70.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.1 g
ONE SHEET PAN ROASTED ZA'ATAR CHICKEN AND POTATOES
A one sheet pan roasted za'atar chicken and potatoes dinner. Chicken crusted with za'atar spices, olive oil, garlic and lemon juice. I toss it all into a zip-top bag and give it a good shake before baking it. It's a crowd pleaser
Provided by Marzia
Categories 30 Minute Meals
Time 1h
Number Of Ingredients 8
Steps:
- Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you'd like.
- Combine the olive oil, lemon juice, 2 tablespoons of za'atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).
- Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like.
- Bake the roasted za'atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.
TUPELO HONEY WINGS
From the Tupelo Honey Cafe. If you do not want to smoke your own jalapenos you can use canned chipotle peppers in adobo.
Provided by Brookelynne26
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the sauce: Puree the honey, marmalade, hot pepper sauce, and jalapeños in a food processor until smooth. Transfer the mixture to a small saucepan over medium heat, bring to a simmer, and cook for 1 minute. Add the butter and stir until melted. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
- Make the wings: Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350°F In another large pot, combine the wings, orange juice, and water and bring to a boil. Boil the wings for about 10 minutes, or until the wings are cooked through ad no longer pink when pierced or to a temperature of 160°F Transfer the wings with a slotted spoon to paper towels and pat dry. Using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown. While the wings are frying, pour the wing sauce into a saucepan and bring just to a simmer. Remove the wings from the oil and drain on paper towels. Place the wings in a large bowl and add the sauce, stirring until well coated. Transfer the wings to a serving platter and serve with the dressing.
- *To Smoke Jalapenos if Desired: Put 2 cups hickory chips in the bottom of a 4-inch deep heavy roasting pan. Cover with water and let sit for 5 minutes. Drain the water and cover the chips with aluminum foil. Place whole peppers on the foil, cover the pan tightly with additional foil, and put in a 450 F oven for about 10 minutes. (The foil will puff up like you're making Jiffy popcorn.) Turn the oven down to 250 F and cook for 20 to 30 minutes longer. Allow the peppers to cool before removing seeds and membranes. Refrigerate in an airtight container for up to 1 week.
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From panningtheglobe.com
4.8/5 (16)Total Time 1 hrCategory Main DishCalories 355 per serving
- In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
- Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
- While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
- Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.
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From creative-culinary.com
Servings 4Total Time 1 hr 45 minsEstimated Reading Time 6 minsCalories 789 per serving
- Season the wings with salt and pepper. Bring the fat to 200°F (93°C) over a simmer. Once the fat is rendered, place chicken wings in a large pan and the pour fat over the wings. Cover with tin foil, place in 200°F (93°C) oven, and let simmer for 1 hour and 20 minutes.
- Cool the wings in an in ice bath to room temperature. Remove them from the fat and let them dry on a wire rack. (The wings can be stored in fat in the refrigerator for up to 2 weeks.)
BAKED HONEY ZA'ATAR CHICKEN | WEEKNIGHT MEAL - HUNGRY PAPRIKAS
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5/5 (14)Category DinnerCuisine Middle EasternTotal Time 40 mins
- Mix the marinade ingredients together and rub 2/3 of the marinade evenly over the chicken. If possible, marinated for a few hours in the fridge or overnight
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4.9/5 (8)Category Mains & EntreesServings 4Total Time 45 mins
- Place chicken thighs in the dish with the marinade and use tongs to toss and coat each piece. Let sit on the counter for 25 minutes to marinate.
- Next, preheat the grill to medium/medium-high heat. Once hot, place the marinated chicken thighs on to the grill grates and close the lid. Grill for 5 to 6 minutes before flipping and continuing to grill for 3 to 4 minutes or until the chicken is fully cooked.
OVEN-FRIED CHICKEN WINGS WITH SPICY ZA’ATAR - ROSE WATER ...
From maureenabood.com
Reviews 12Estimated Reading Time 5 mins
- Pat the chicken dry and season with salt and pepper. Bring to room temperature. Place the oven rack in the center of the oven. Preheat the oven to 425°F. Line a heavy sheet pan with Silpat, nonstick foil, parchment, or nothing at all. Pour 3 tablespoons of canola oil in the center of the pan.
- In a bowl, mix the flour with paprika, garlic powder, salt and pepper. Taste a touch of the seasoned flour to be sure there is enough salt, adding more until you taste it. Dredge the chicken in the seasoned flour just before baking. Shake excess flour off each piece and place on the sheet pan, running them very lightly through the oil as you go.
- In a small bowl, combine the za’atar with a pinch of cayenne, adding more until desired heat is achieved. Place the warm wings in a bowl and spoon the za’atar over them, stirring to coat. Serve immediately.
WEEKNIGHT ROASTED ZA'ATAR CHICKEN WITH LEEKS & TAHINI ...
From well-fedsoul.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 340 per serving
- In a large plastic bag or bowl, whisk together 2 Tbsp. olive oil, lemon juice, lemon zest, za'atar, garlic, paprika, and salt. Add the chicken thighs, stirring to coat. Marinate 2 hours or overnight in the refrigerator.
- Heat a large nonstick, oven-safe skillet over medium-high heat. Add remaining 1 Tbsp. olive oil. When hot, add the chicken thighs, skin-side down, and pan-sear 4-5 minutes without moving. When golden brown, flip and sear the other side 3-4 minutes. Don't cook them through.
- Arrange the sliced leeks around the chicken and pour a little broth over top. Season again with salt and pepper. Place the entire skillet into the oven and roast at 400 F for 30-40 minutes or until chicken is completely cooked through.
CRISPY ZA'ATAR CHICKEN WINGS - SOFFIA WARDY
From soffiawardy.com
Estimated Reading Time 3 minsTotal Time 1 hr 55 mins
- Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
- Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
- Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
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