Name: Za'atar Roast Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 chicken leg and thighs ((or breasts, preferably bone-in and skin-on)); ½ cup olive oil; 4 cloves garlic ((peeled, and light smashed but left whole)); 4 tbsp za'atar ((divided)); 1 lemon ((cut into slices)); 2 tsp salt ((or to taste)); 1/2 cup almonds ((for topping)); parsley or mint ((for topping))

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There aren't too many things in life that can top a simple roasted chicken, and this za'atar roast chicken won't disappoint.

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Za'atar Roast Chicken
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Although I won't argue that a good brine or marinade can bring a bird back to life. This recipe packs enough flavor with the herby-tartness of za'atar to create a crispy, salty skin on the fly.

In my opinion, dark meat works best here, but feel free to use white meat instead, just remember to reduce the cook time by about 5-10 minutes. With chicken, I always check often because the cook time can vary quite a bit depending on the cut. Once the chicken is well-browned on top and the skin begins to pull away from the bone, it's time to enjoy.

It goes well with a cucumber salad and rice pilaf.

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Za'atar Roast Chicken

Enjoy this Za'atar Roast Chicken recipe! Crispy skin and tender meat infused with za'atar. Served with almonds, lemon, and fresh herbs.

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Prep Time: 10

Cook Time: 45

Total Time: 55

Nutrition

Calories: 641kcal

Servings: 4

Ingredients

4 chicken leg and thighs (or breasts, preferably bone-in and skin-on)
½ cup olive oil
4 cloves garlic (peeled, and light smashed but left whole)
4 tablespoon za'atar (divided)
1 lemon (cut into slices)
2 teaspoon salt (or to taste)
½ cup almonds (for topping)
parsley or mint (for topping)

Instructions

Preheat oven to 450°F. Toast almonds in a dry skillet over medium-high heat for 2-3 mins until fragrant. Remove and crush.
Remove skillet from heat. Add olive oil, garlic, and half of the za'atar. Let sizzle while prepping chicken.
Pat chicken dry, season with salt. Place chicken in skillet, skin-side up. Baste with olive oil mixture, top with remaining za'atar, salt, and lemon slices.
Roast in oven for about 40 mins until skin browns and juices run clear. Baste every 10 mins for crispy skin. Use a meat thermometer to check for 165°F internal temp.
Remove from oven, cool briefly. Serve with chopped almonds, lemon slices, parsley, mint, sea salt, and pan drippings.

Notes

Let the chicken come to room temperature before roasting. This allows the chicken to cook more evenly and creates a crispier skin.

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Food Safety

Cook meat to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.