Za’atar Chicken
This za’atar chicken is about to be your go-to chicken recipe this summer. You don’t need to light up the grill for this one. It can be cooked in the oven or the air fryer for a tender and juicy chicken that is packed full of flavor.
Spice up your chicken dinner by making this simple yet amazing dish. This roasted za’atar chicken recipe is perfect for any day of the weeknight or your next summer BBQ, cookout or family gathering.
It can be grilled or baked, making it a versatile option for any outdoor gathering. The subtle yet unique flavors of the Zaatar spice blend will add an exotic twist to your traditional BBQ spread.
This recipe requires minimal prep, but for a tastier and maximum flavor, I highly recommend you let the chicken marinate for at least 2 hours or overnight if time is not of the essence.
You can grill, air fry, or bake this chicken, but today, I am roasting it in the oven. Let’s get to it!
Why you will love my za’atar chicken recipe
- Simple ingredients that deliver a big taste. The spice blend, combined with olive oil, fresh lemon, and tomato paste, creates a marinade that beautifully infuses the chicken. This guarantees a flavorful and delicious bite every time.
- Versatile: This zaatar chicken recipe is extremely versatile and can be served with various sides such as rice, green or pasta salad, roasted vegetables, or even in a pita or tortilla wrap.
- Easy to make: With just a few simple ingredients and minimal prep work, this Middle Eastern baked chicken leg recipe recipe is quick and easy to make. It’s perfect for busy weeknights when you want a delicious meal without spending too much time in the kitchen.
- Perfect for prepping ahead: as this will yield a flavorful and delicious result.
What you will need
Chicken legs (chicken quarters): This part of a chicken is a combination of thighs and drumsticks. Dark meat would work perfectly with this recipe, especially if you grill it. It is more delicious than chicken breast.
Za’atar seasoning: A Zaatar chicken wouldn’t be complete without this blend of Middle Eastern seasoning. I used store-bought, which contains sesame seed, sumac, and thyme.
Lemon: You need a whole lemon for this recipe, I used the zest, juice and pulp to cook this chicken.
Onion: I used brown onion. You can use any type of onion you prefer, including shallots.
Garlic paste: This recipe requires about 1 Tablespoon of garlic paste, but it can always be adjusted to taste.
Tomato paste: This is optional, but I love to add tomato paste when I cook with Middle Eastern seasoning, as it adds a nice depth of flavor to the meat.
Olive oil: This is used to marinate the chicken and also baste it while cooking.
Salt and black pepper
How to make Za’atar Chicken
Make the marinade: In a large bowl, combine zaatar seasoning, lemon juice and zest, garlic paste, tomato paste, olive oil, salt, and black pepper, then mix to combine.
Prep the chicken legs: Remove any unwanted fat and excess skin from the chicken. With a sharp knife, make three incisions on each leg. This allows the marinade to penetrate the meat and ensures even cooking.
Marinate: Add the chicken quarters to the marinade and coat them well on all sides, rubbing the marinade into the crevices. Cover the bowl with plastic wrap and let them marinate in the fridge for at least 2 hours or overnight.
Preheat the oven to 400F / 200C.
Roast: Add the sliced onions and the squeezed lemon shaft to the rimmed baking tray. Arrange the marinated chicken leg on top of the onions and lemon.
Place in the oven and cook for 35-45 minutes, or until the chicken is cooked through and golden brown and has an internal temperature of 165F/ 74C when checked with a meat thermometer. Remove the chicken from the oven and rest for about 5 minutes before serving. Serve with your choice of sides, and enjoy! I served mine with pasta salad with tomatoes.
Watch how to make it
Tips
- Make quick couscous with the pan juice for one of the best couscous you’ll ever make. Alternatively, freeze the juice and use it to cook flavored rice or add to butter beans.
- Serve the chicken with the onion slices and, if you’re adventurous, with the baked lemon. It’s tangy but delicious, having soaked up all the flavors from the chicken and marinade during cooking.
- If using chicken breast or cutlets, make sure to adjust the cooking time accordingly.
More chicken leg recipes you will love
Lemon pepper chicken drumsticks
Za’atar Chicken
Ingredients
- 5 Chicken legs (chicken quarters) about 2.4lb (1kg)
- 1½ Tablespoons Za’atar seasoning
- juice of 1 Lemon
- Zest of 1 lemon
- 1 medium Onion sliced into rounds
- 1 Tablespoon Garlic paste
- 1 Tablespoon tomato paste
- ¼ cup olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine zaatar seasoning, lemon juice and zest, garlic paste, tomato paste, olive oil, salt, and black pepper, then mix to combine.
- Remove any unwanted fat and excess skin from the chicken. With a sharp knife, make three incisions on each leg. This allows the marinade to penetrate the meat and ensures even cooking.
- Add the chicken legs to the marinade and coat them well on all sides, rubbing the marinade into the crevices. Cover the bowl with plastic wrap and let them marinate in the fridge for at least 2 hours or overnight.
- Preheat the oven to 400F / 200C.
- Add the sliced onions and the squeezed lemon shaft to the rimmed baking tray. Arrange the marinated chicken leg on top of the onions and lemon.
- Place in the oven and cook for 35-45 minutes, or until the chicken is cooked through and golden brown and has an internal temperature of 165F/ 74C when checked with a meat thermometer. Baste the chicken halfway through the cooking time, there is no need to flip the chicken. Remove the chicken from the oven and rest for about 5 minutes before serving. Serve with your choice of sides, and enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious baked chicken legs recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in
Delicious!! I hadn’t used chicken quarters before, but it was easy and so flavorful. The onions were very good too. I served it with tumeric rice, naan bread, and some tzatziki. Definitely making again soon! 🙂
Hi Ajoke,
We really enjoyed this on Monday evening, served simply with oven chips and a Green salad. My hand slipped whilst measuring the Za’atar so I used 2 tbsps but it was none the worse for it!
Thankyou for the route to making people happy through food
Paul:-)
You are very kind, Paul. I did shed a happy tear reading your comment. It makes my job worthwhile.
I love happy accidents in the kitchen, and I am glad to hear that it didn’t affect the chicken in any way. I am making Za’atar chicken as I type this response, but in the air fryer. I will be pairing it with steak chips and a frozen vegetable medley. Thank you so much.
When you say chicken legs, do you mean drumsticks or can i use a quarter?
Yes. I meant chicken quarters. Kindly let me know how it turns out.