Lemon Zaatar Chicken
Savory zaatar seasoning, garlic and lemon transform this recipe for zaatar chicken with potatoes into a one-pan Lebanese-inspired meal.
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup olive oil
- 1 lemon (zest and juice)
- 4 cloves garlic
- 1/4 cup zaatar
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 2 lbs 8 chicken thighs or breasts (boneless, skinless)
- 2 Yukon gold or russet potatoes
- 1 red onion
- 2 lemons
- 1 tsp paprika
- 3 green onions (chopped fine (garnish))
Instructions
- 1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a greased 9x13" casserole dish and set aside.
- 2
In a blender or cup with immersion blender, add the olive oil, lemon zest and juice from 1 lemon, garlic, zaatar, salt and red pepper flakes. Blend until smooth.
- 3
Add the chicken to a bowl and pour marinade over, tossing to coat. Let marinate as you prep vegetables.
- 4
Peel and cut potatoes into 2-inch cubes. Transfer to the chicken bowl. Cut the red onion in half and each half into quarters. Quarter the lemons. Transfer the onion and lemon pieces in with chicken and toss to coat with zaatar marinade.
- 5
Spread onto the prepared baking sheet/dish, sprinkle paprika all over and bake for 28 minutes. Check larger pieces for internal temp of 165°F. Remove from oven, top with green onions and spoon pan sauce (drippings) over all at serving.