Zaatar Honey Wings Or Thighs Oven Roasted Recipes

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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.

BAKED ZA'ATAR CHICKEN THIGHS



Baked Za'atar Chicken Thighs image

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

4 boneless, skinless chicken thighs
3 tablespoons za'atar
2 tablespoons olive oil
salt to taste

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 HONEY WINGS (OR THIGHS) - OVEN ROASTED!



Za'atar Honey Wings (Or Thighs) - Oven Roasted! image

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

salt
onion powder
garlic powder
cayenne pepper (a little or a lot ~ you control the heat!)
za'atar spice mix (dried thyme, marjoram or oregano, sumac, sesame seeds)
21 chicken wings (whole, or a mixture of flats and drummettes ~ or about 3.5 lbs thighs)
1/2 large lemon (juiced and seeds removed)
1/4 cup honey

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

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 ROASTED CARROTS



Za'atar Roasted Carrots image

Za'atar Roasted Carrots are a nice change from traditional roasted carrots. The earthy za'atar mixed with the fresh parsley adds a nice flavor to the natural sweetness that roasting carrots brings out.

Provided by Julia

Categories     Vegetarian, Side Dish

Number Of Ingredients 7

16 ounces of carrots, left whole if they are small carrots or cut into slices
3 Tablespoons olive oil
2 garlic cloves minced
1 to 2 Tablespoons za'atar
1/2 teaspoon salt
1/8 teaspoon black pepper
Fresh parsley, chopped

Steps:

  • Preheat oven to 400 degrees F. In a large mixing bowl whisk together the olive oil, garlic, za'atar, salt and pepper. Add the carrots and toss until the carrots are covered. Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet. Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once. Remove from the oven and sprinkle with fresh parsley.

TUPELO HONEY WINGS



Tupelo Honey Wings image

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

4 cups canola oil
20 fresh chicken wings
4 cups freshly squeezed orange juice
4 cups water
1/2 cup tupelo honey
2 tablespoons orange marmalade
3/4 cup hot pepper sauce
1 1/2 teaspoons smoked jalapenos
1 teaspoon unsalted butter
bleu cheese salad dressing, for serving

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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