Za'atar Chicken
This is a simple recipe that puts za'atar, the beloved Lebanese spice blend of wild thyme, sumac, and toasted sesame seeds, in a starring role in a garlicky, lemony marinade.
- Prep time
- 2 hr 5 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 lemon, juiced
- 2 tablespoons za'atar
- 3/4 cup extra virgin olive oil
- 3 pounds skin-on, bone-in chicken thighs
- 2 large russet potatoes
- 4 large carrots
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic powder
- 2 tablespoons za'atar
Instructions
- 1
In a large bowl, whisk to combine the garlic, salt, lemon juice, 2 tablespoons of the za’atar and olive oil. Add the raw chicken pieces and turn them to coat completely. Cover and refrigerate for at least 2 hours and up to 12 hours.
- 2
When the chicken is ready, arrange an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with non-stick foil.
- 3
Peel and cut the potatoes into 1-inch thick disks. Peel and cut the carrots on the bias in 1-inch pieces.
- 4
In a mixing bowl, add the potatoes, carrots, olive oil, salt, and garlic powder. Stir until well-coated.
- 5
Arrange the marinated chicken pieces skin side up, potatoes, and carrots on the prepared baking sheet.
- 6
Bake until the chicken reaches an internal temperature of 175°F on an instant read thermometer and the skin is deep golden brown, and the vegetables are golden, 1 hour. When the chicken has baked for 45 minutes, remove the pan from the oven and baste the chicken with the juices, then carefully spoon off or use a bulb baster to remove several tablespoons of the liquid. Return the pan to the oven to continue baking for 15 minutes longer, until the chicken is golden brown.
- 7
Remove from the oven, place the chicken on a serving platter, and dust with 2 tablespoons za’atar.