Zaatar Chicken Recipes

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ONE SHEET PAN ROASTED ZA'ATAR CHICKEN AND POTATOES



One Sheet Pan Roasted Za'atar Chicken and Potatoes image

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

6-8 pieces of bone-in, skin on chicken (thighs, breasts, drumsticks)
6 tablespoons olive oil
3 tablespoons lemon juice
2-3 tablespoons za'atar
1 teaspoon garlic powder
salt and pepper to taste
16 ounces red baby potatoes, halved (see notes)
fresh thyme, optional

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.

ZA'ATAR ROASTED CHICKEN BREAST RECIPE



Za'atar Roasted Chicken Breast Recipe image

Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.

Provided by The Mediterranean Dish

Categories     Entree

Time 50m

Number Of Ingredients 15

4 chicken breasts, bone in, skin on
Salt and pepper
3 tbsp Za'atar, divided
2 tbsp toasted shaved almonds
1 tbsp toasted pine nuts
1/2 cup chopped fresh parsley leaves
2 lemons, juice of
2/3 cup extra virgin olive oil
1 tbsp Sumac, more for later
1 tbsp allspice
1 tbsp cinnamon
1 tsp paprika, more for later
7 large garlic cloves, lightly crushed
1 medium red onion, sliced or roughly chopped
1/2 large lemon, sliced

Steps:

  • In a mixing bowl, combine the marinade ingredients.
  • Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
  • Preheat the oven to 400 degrees F.
  • Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
  • Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
  • Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!

Nutrition Facts : Calories 484 calories, Sugar 2 g, Sodium 123.8 mg, Fat 31.8 g, SaturatedFat 6.9 g, TransFat 0.2 g, Carbohydrate 10.3 g, Fiber 3.6 g, Protein 40.5 g, Cholesterol 116.1 mg

ROAST CHICKEN WITH LEMON AND ZA'ATAR



Roast Chicken With Lemon and Za'atar image

This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.

Provided by Susan Spungen

Categories     dinner, poultry, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 cup plain full- or reduced-fat Greek yogurt
3 lemons (1 lemon zested and juiced; 2 lemons, halved)
2 large garlic cloves, finely grated
3 tablespoons olive oil
1 (4- to 5-pound) whole chicken
Kosher salt and black pepper
2 tablespoons toasted white sesame seeds (see Tip)
2 tablespoons sumac (optional)
1 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons ground cumin
3 medium shallots, peeled and halved lengthwise

Steps:

  • In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
  • Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
  • Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
  • Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
  • Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.

ZA'ATAR CHICKEN THIGHS



Za'atar Chicken Thighs image

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

4 bone-in chicken thighs, with skin
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
3 tablespoons za'atar, divided, or more to taste

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

ZA'ATAR CHICKEN



Za'atar Chicken image

This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously-just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.

Provided by Sarah

Categories     Dinner

Time 1h15m

Number Of Ingredients 12

4 chicken legs
4 large garlic cloves (mashed into a paste(remove 1/4 tsp for the za'atar oil))
1/2 lemon (juiced)
2 tbsp za'atar
1 tsp sumac
olive oil as needed
a pinch of sea salt (omit if the chicken has been brined)
2-3 tbsp za'atar
1/4 tsp garlic
1/2 lemon (juiced)
1/4 cup olive oil
pinch of sea salt

Steps:

  • Prepare the chicken. Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.
  • Flavour the chicken. Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za'atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.
  • Sprinkle the za'atar. Your going to sprinkle 1/2 tbsp of za'atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za'atar to ensure equal distribution of the spice but don't rub it or you'll end up without any spice in patches.
  • Drizzle the oil. Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.
  • Marinate. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you'll end up with tough chicken.
  • Preheat oven. Heat to 400ºF. Once you've turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.
  • Bake. Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za'atar sauce to infuse with the chicken.
  • Make za'atar sauce. Mix together the za'atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za'atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za'atar, if it's too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.
  • Serve! enjoy this recipe with your family and friends

OVEN-ROASTED ZA'ATAR CHICKEN BREASTS



Oven-Roasted Za'atar Chicken Breasts image

This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h30m

Yield 4

Number Of Ingredients 7

4 boneless, skinless chicken breasts
3 tablespoons za'atar seasoning, divided
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
cooking spray
salt to taste

Steps:

  • Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
  • Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
  • Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g

ZA'ATAR CHICKEN WITH GARLICKY YOGURT



Za'atar Chicken with Garlicky Yogurt image

Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Entertaining     Chicken     Roast     Onion     Garlic     Lemon     Citrus     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)
2 medium red onions, cut into 1"-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 lemon, quartered, seeds removed
Kosher salt
1/3 cup extra-virgin olive oil
1 1/2 cups plain whole-milk Greek yogurt
3 Tbsp. za'atar
1 tsp. ground coriander
1 tsp. finely grated lemon zest
1 tsp. finely grated lime zest

Steps:

  • Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50-60 minutes.
  • Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  • Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10-15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  • Finely grate remaining garlic clove into another small bowl. Add za'atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za'atar mixture until you've reached an oily consistency (about 1/3 cup). Mix in a pinch of salt.
  • Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za'atar oil.

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO



Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories     poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

  • In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  • When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  • While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  • To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE



Crispy za'atar chicken pilaf with pomegranate image

Nestle crispy za'atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour

Provided by Esther Clark

Categories     Dinner

Time 1h35m

Number Of Ingredients 14

8 skin-on chicken thighs
3 tbsp olive oil
2 garlic cloves, crushed
1 lemon, juiced
3 tbsp za'atar
70g pomegranate seeds
½ small bunch of parsley, finely chopped
1 tbsp olive oil
50g butter
2 large onions, sliced
220g basmati rice
350ml hot chicken stock
70g pistachios, chopped
1 tsp chilli flakes

Steps:

  • Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
  • Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
  • For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
  • Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

Nutrition Facts : Calories 743 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium

ZA'ATAR CHICKEN WITH CHICKPEAS AND GARLIC YOGHURT



Za'atar chicken with chickpeas and garlic yoghurt image

A quick and easy chicken supper using the Middle Eastern spice blend, za'atar and a sprinkling of sesame seeds on chicken thighs.

Provided by Nigel Slater

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

3 tbsp za'atar
6 tbsp olive oil
4 chicken thighs
2 tbsp sesame seeds
2 x 400g tins chickpeas, drained and rinsed
6 garlic cloves, peeled
250ml/9fl oz thick plain yoghurt
20 small mint leaves

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Mix the za'atar with the oil in a small bowl.
  • Put the chicken in a deep roasting tray, brush with the za'atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30-40 minutes.
  • Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za'atar oil that has gathered at the bottom of the tray.
  • Return the chicken to the oven for a further 15-20 minutes.
  • Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.
  • Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top.

BAKED ZAATAR CHICKEN



Baked Zaatar Chicken image

Tasty seasoning of Middle Eastern Zaatar gives baked chicken a new flavor.

Provided by Patti Estep

Categories     Dinner Recipes

Time 1h5m

Number Of Ingredients 5

chicken parts from one chicken
2 tablespoons zaatar
Juice of one lemon
1/4 cup olive oil
1 large clove of garlic - minced or grated

Steps:

  • Combine all ingredients together in a large plastic zip bag and marinate in the refrigerator for a couple of hours.
  • Preheat oven at 425.
  • Place chicken, skin side up in a large baking pan.
  • Bake for 30 minutes.
  • Remove and turn chicken parts.
  • Continue baking for 20-30 additional minutes.
  • Remove and serve.

Nutrition Facts : Calories 225 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 120 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

ZA'ATAR CHICKEN



Za'atar Chicken image

It's hard to find a dinner that both my husband and kids will enjoy-and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. -Esther Erani, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup za'atar seasoning
1/4 cup olive oil
3 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 pounds bone-in chicken thighs
1 cup pimiento-stuffed olives
1/2 cup dried apricots
1/2 cup pitted dried plums (prunes)
1/4 cup water
Hot cooked basmati rice, optional

Steps:

  • In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

Nutrition Facts : Calories 484 calories, Fat 32g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 1367mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.

More about "zaatar chicken recipes"

ONE PAN ZAATAR CHICKEN AND RICE - JAMIE GELLER
one-pan-zaatar-chicken-and-rice-jamie-geller image
2019-05-16 In a ziplock bag or bowl toss chicken with 2 tablespoons evoo, zaatar, ½ teaspoon salt and lemon juice. Mix until well coated. Remove casserole from oven. Add rice and remaining 1 teaspoon salt and mix. Arrange chicken over rice then pour boiling hot broth around the chicken…
From jamiegeller.com
Cuisine Israeli & Middle Eastern
Category Dinner, Main
Servings 4
Total Time 1 hr 40 mins
  • Preheat oven to 375°F. Place onion, garlic and 2 tablespoons evoo in the bottom of a large casserole.
  • In a ziplock bag or bowl toss chicken with 2 tablespoons evoo, zaatar, ½ teaspoon salt and lemon juice.


ZA'ATAR CHICKEN RECIPE | CHEFDEHOME.COM
zaatar-chicken-recipe-chefdehomecom image
2021-09-03 Za'atar Chicken with Roasted Feta Potatoes, an amazing and delicious Chicken Thigh Roast recipe with Middle Eastern spice blend Za'atar.. I roast chicken …
From chefdehome.com
Cuisine Mediterranean
Category Side Dish, Main Course
Servings 4
Total Time 45 mins
  • Place oven in middle rack. Preheat oven to 450 degrees Fahrenheit. Spray two rimmed baking sheets with cooking oil spray. In a small bowl, mix *Za'atar Seasoning with 1.5 tbsp olive oil, 1/4 tsp **salt, and paprika.
  • In a bowl, add minced garlic, cumin, 1/2 tablespoon za'atar, 1/2 tablespoon olive oil, 1/2 tablespoon lemon juice, **salt and black pepper. Add in chicken breast, coat well and leave to marinade for 30 minutes.
  • Slice potatoes to 1/4 of an inch thick round slices. Add to bowl, 1/2 tablespoon olive oil, 2 teaspoon lemon juice, generous two pinch of salt and black pepper. Place in single layer on prepared baking sheet leaving 3-4 inch space on one side for chicken.
  • Heat a cast iron griddle, add a tsp oil. Take chicken out of marinate and place in hot skillet, thick part down. Let it cook undisturbed for 5 minutes or until chicken in contact with skillet is caramelized.


ZA’ATAR CHICKEN WITH GARLICKY YOGURT RECIPE | BON APPéTIT
zaatar-chicken-with-garlicky-yogurt-recipe-bon-apptit image
2019-03-19 Step 3. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425° and continue to roast chicken …
From bonappetit.com
4.2/5 (25)
Estimated Reading Time 5 mins
Servings 4
  • Preheat oven to 325°. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50–60 minutes.
  • Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  • Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  • Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about ⅓ cup). Mix in a pinch of salt.


ZA'ATAR-ROASTED CHICKEN | CHRISTOPHER KIMBALL’S MILK STREET
zaatar-roasted-chicken-christopher-kimballs-milk-street image
2. tablespoons minced fresh oregano. Directions. 01. Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the za'tar, dried oregano, sugar, 1 tablespoon salt and 2 teaspoons pepper. 02. Place the chicken …
From 177milkstreet.com
Servings 4
Total Time 50 mins
Category Mains


ZAATAR CHICKEN SALAD RECIPE - EATZAATAR.COM
zaatar-chicken-salad-recipe-eatzaatarcom image
Brush the chicken breasts with olive oil and season with 1 tablespoon of zaatar. Bake for 35-45 minutes, until an internal temperature of 165°F is reached. Allow the chicken to cool completely. (This step can be done a day or two in advance, if desired.) Dice the cooled chicken …
From eatzaatar.com


ZA'ATAR SPICED GRILLED CHICKEN - THE LEMON BOWL®
2021-04-09 Place chicken breasts in a large glass baking dish or resealable plastic bag. In a small bowl, whisk together olive oil, lemon juice, za’atar, garlic, salt and pepper then pour marinade over the chicken. Move chicken …
From thelemonbowl.com
Estimated Reading Time 2 mins
  • In a small bowl, whisk together olive oil, lemon juice, za'atar, garlic, salt and pepper then pour marinade over the chicken. Move chicken breasts around to ensure they are evenly coated in mixture. Refrigerate for 30 minutes or up to overnight.
  • Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 155 degrees or higher. Let rest 5-10 minutes before serving to allow juices to re-distribute.


ZAATAR CHICKEN RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE ...
Turn the chicken half way through. Prepare the basting juice by mixing the dried zaatar leaves with 3-4 tbsp each of olive oil and lemon juice and 1 tsp of salt. After an our on low heat, take the chicken out and remove the foil. Drizzle the basting mix over the chicken …
From zaatarandzaytoun.com
Estimated Reading Time 2 mins
  • Peel the onions and garlic and puree them in a blender until you make a thick paste (or finely chop) and add to a dish or bowl where you will marinade the chicken
  • Add 1 full tsp of salt, lemon juice, 7 spice, turmeric, sumac and black pepper to the onion garlic mix along with a good drizzle of regular olive oil
  • Wash the chicken and season with salt and pepper before adding to the marinade. Rub the marinade in the chicken well and under the skin too


GRILLED ZAATAR CHICKEN RECIPE • UNICORNS IN THE KITCHEN
2020-07-24 In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. …
From unicornsinthekitchen.com
Estimated Reading Time 7 mins
  • Cut a few small slits on each chicken thigh and set aside. In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. Marinade for at least one hour up to six hours.
  • When ready to grill, preheat the grill to 400°F and clean the grates. Using tongs and an oiled kitchen paper towel, grease the grates.
  • Place the chicken thighs on the grill. Grill for about 6 minutes on one side, then flip and grill for another 6 to 7 minutes on the other side until the chicken is fully cooked.
  • Mix yogurt, lemon juice, salt, pepper, tahini, parsley and cilantro in a bowl and serve with grilled zaatar chicken.


OTTOLENGHI'S ROAST CHICKEN WITH ZA'ATAR AND SUMAC
2017-12-11 Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because you can do all the prep ahead. The chicken …
From panningtheglobe.com
4.8/5
Estimated Reading Time 4 mins
  • 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.


ZA'ATAR CHICKEN LEGS | BLUE JEAN CHEF - MEREDITH LAURENCE
Preheat the air fryer to 380°F. Place the onions on the bottom of the air fryer basket. Place the chicken legs, skin side down, on top of the onions and air-fry at 380°F for 15 minutes. Flip the chicken legs over and sprinkle the reserved Za’atar spice over the chicken. Air-fry at 380°F for an additional 15 to 18 minutes, until the chicken ...
From bluejeanchef.com
Estimated Reading Time 3 mins
  • Combine the olive oil, lemon zest, lemon juice, garlic, cinnamon, salt, black pepper and 2 tablespoons of the Za’atar spice in a glass dish or zipper sealable plastic bag. Add the chicken leg quarters, red onions and sprigs of time. Coat all sides of the chicken and rub the marinade into and under the skin. Refrigerate for 4 hours or up to overnight.
  • Place the onions on the bottom of the air fryer basket. Place the chicken legs, skin side down, on top of the onions and air-fry at 380°F for 15 minutes.
  • Flip the chicken legs over and sprinkle the reserved Za’atar spice over the chicken. Air-fry at 380°F for an additional 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the leg.


SIMPLE ZA'ATAR CHICKEN BREASTS - HOT ROD'S RECIPES
2020-09-17 Instructions. In a small bowl, mix together the Za'atar spice, minced garlic, salt, and olive oil. Spread over chicken. Bake or grill the chicken breasts until the internal temperature …
From hotrodsrecipes.com
Estimated Reading Time 3 mins
  • In a small bowl, mix together the Za'atar spice, minced garlic, salt, and olive oil. Spread over chicken.


ZAATAR AND LEMON GRILLED CHICKEN RECIPE | MYRECIPES
2011-05-11 Directions. Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken …
From myrecipes.com
5/5 (5)
Total Time 30 mins
Servings 4
  • Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat.
  • Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.
  • Grill lemon wedges and onions in last few minutes, turning once, just until grill marks appear. Serve with chicken.
  • *Find the Middle Eastern spice blend in the spice aisle of well-stocked grocery stores and at worldspice.com


ZA'ATAR CHICKEN RECIPE - OVER THE SPOON FOR
2021-03-22 Marinate chicken thighs in sauce, bake, add vegetables if you like, and serve! Top tips: After cooking za’atar chicken thighs for 20 minutes, add chopped raw zucchini tossed in oil, coconut aminos, and a bit more za’atar seasoning and cook along side the chicken …
From overthespoonfor.com
  • In a large mixing bowl mix together oil, honey, lemon juice, and spices (save 1 tsp of za'atar seasoning for after marinating.)
  • Place on a greased sheet pan and sprinkle with additional za'atar spice. Bake in the oven for 20 minutes.


ZAATAR ROASTED CHICKEN - GLOBALLY INSPIRED RECIPES
Instructions. Season chicken with salt & pepper. In a large mixing bowl, add the olive oil, Zaatar spice, and garlic. Stir to create a marinade. Add the chicken to the bowl and mix to thoroughly coat chicken. Cover and place in fridge for at least 15 minutes and up to overnight. Preheat oven to 400 deg. Place chicken …
From piquantpost.com
  • Season chicken with salt & pepper. In a large mixing bowl, add the olive oil, Zaatar spice, and garlic. Stir to create a marinade.
  • Add the chicken to the bowl and mix to thoroughly coat chicken. Cover and place in fridge for at least 15 minutes and up to overnight.
  • Preheat oven to 400 deg. Place chicken on a baking sheet or baking dish skin side up and cook for 45 mins or until chicken reaches 165 deg inside.
  • Remove from oven. Sprinkle with pomegranate seeds and parsley. Garnish with lemon wedges.


ZAATAR MARINATED CHICKEN – DIMA AL SHARIF
Ever since then, varieties of Zaatar chicken had become common throughout the Levant, but this remains the traditional recipe as it was first prepared in Bethlehem. While the original recipe fries the potatoes in one version, and bakes the potatoes raw with the chicken in the second version, I personally season the potatoes with zaatar to pack more of that flavour into them, then roast …
From dimasharif.com
Estimated Reading Time 2 mins


ROAST ZA'ATAR CHICKEN THIGHS WITH BROCCOLI & POTATOES ...
19 hours ago Step 2. Toss chicken, broccoli, potatoes, oil, za'atar, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Arrange the chicken, skin-side up, and the vegetables in a single layer on a large rimmed baking sheet. Step 3. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 ...
From eatingwell.com


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