Simple baked chicken quarters have never been so delicious! This easy Za’atar Chicken recipe is made with a traditional blend of Middle Eastern Spices and baked in the oven in about 30 minutes.
What is Za’atar?
If you aren’t familiar with za’atar, the taste is just amazing! It’s herby, nutty, tangy, and savory all at the same time. Traditionally, this Middle Eastern spice blend is typically used as a seasoning, served with flatbread and oil for dipping, or sprinkled on fresh tomatoes and cucumber.
You can try my traditional manakeesh recipe! I call it a Lebanese pizza, and it’s made with flatbread, z’aatar, and salty feta cheese.
This is not a traditional meal, as Za’atar spice is not usually used to season chicken. Instead, I think that this is a Western interpretation of a Middle Eastern favorite, and it’s really, really good!
Why You’ll Love This Recipe
- One Pan – Bake the chicken in a casserole pan or on a sheet pan to make this a sheet pan dinner. No matter which dish you choose, there will only be one to wash up later!
- Make Ahead Preparation – Za’atar chicken is marinated before it’s baked, and it can marinate for up to 24 hours. You can do all of the prep work the day before and then enjoy a low-fuss dinnertime on a busy weeknight.
- Amazing Flavor – Baked chicken with Za’atar is such a unique and different way to enjoy chicken, and because it’s so flavorful, it pairs so well with simple sides like rice pilaf and steamed veggies.
Key Ingredients
Here’s what you need to make this easy Middle Eastern inspired baked chicken meal, plus some details about the most important ingredients:
Complete list of ingredients and amounts can be found in the recipe card below.
- Za’atar Seasoning: My za’atar spice blend is made with dried herbs, sumac, toasted sesame seeds, cumin, salt, and extra virgin olive oil. You may be able to find similar spice blends at the store, but they’ll never be as fresh and delicious!
- Chicken: I’m using inexpensive chicken quarters in this easy baked chicken recipe! You can also make it with bone-in chicken breasts, chicken thighs, or drumsticks.
- Pomegranate Molasses: The tart, tangy flavor of pomegranate molasses plays really well with the za’atar spice and gives the chicken a wonderful color. Like the spices in the za’atar blend, you’re most likely to find this in a Middle Eastern grocery store.
How To Make Za’atar Chicken
Tip!
It’s totally optional, but if you have the time, consider brining your chicken first. For extra juicy chicken, use my easy chicken brine, and soak the meat for 4 hours or so before marinating it in the za’atar mixture.
Recipe Tips
- Marinating: If your chicken has skin on it, try to push some of the marinade underneath it! You can cook the chicken right away after adding the seasonings, but for better flavor, marinate for at least an hour.
- Baking time: This will vary depending on the size of your chicken pieces. My leg quarters took 30 minutes. Bone-in breasts will take a bit longer, while thighs or drums might be done sooner. Use a thermometer to check that the internal temperature of all the chicken is at least 165°F (74°C).
- Add other veggies: I love the flavor of roasted red onions, but you can swap them for brussels sprouts, carrots, or even cauliflower.
- For a brighter flavor, add a sliced lemon to the pan before baking.
- Try it on the grill! Once marinated, you can cook your chicken on the grill instead of using the oven.
Storing Tips
Leftover baked chicken is perfect for lunch the next day! Keep leftovers in an airtight container in the fridge for up to 4 days.
I pulled the chicken from the bones and enjoyed it as a wrap, with pita, yogurt, and feta cheese. Yum!
If you’d like to freeze this recipe, I would suggest doing so before cooking. You can add the chicken and marinade to a freezer bag and freeze for up to 2 months. When you’re ready, thaw the bag overnight in the fridge before cooking.
What To Serve With Za’atar Chicken
I’m serving it here with my easy vegetable rice pilaf and a classic Lebanese fattoush salad. I added a little bit of garlicky yogurt – just plain yogurt with salt and minced garlic.
Because the chicken is so flavorful with such a unique flavor profile, I suggest sticking to other Middle-Eastern-style sides. Try these:
- Mujadara with bulgar and lentils
- Lebanese Rice
- Pearl Couscous Salad
- Pasta with Yogurt Sauce
- Yogurt Flatbreads with Roasted Red Pepper Hummus
- Batata Harra (spicy Lebanese potatoes)
Recipe FAQs
What is a good substitute for pomegranate molasses?
A mixture of lemon juice and honey works great! You could also try using a balsamic vinegar reduction. It will have a similar deep flavor, but less sweetness, so you may want to mix it with a bit of honey or agave for balance.
Can I remove the skin from the chicken?
Definitely! If you prefer not to eat the skin, I’d suggest removing it before adding the marinade. You could also remove it after cooking, but a lot of the seasonings will go with it.
How Do I brine chicken?
Follow my easy chicken brine recipe! For za’atar chicken, I made the brine with only water, salt, lemon, and honey.
What is in Za’atar Spice?
There are many ways to make this, but my version includes a ton of different spices, including wild oregano, sumac, sesame seeds, and cumin. Others might add coriander, parsley, or thyme to the mix. Sumac is the most important ingredient, as it gives za’atar a tangy, slightly sour taste.
Enjoy the fabulous flavors of Middle Eastern Za’atar with this easy baked chicken recipe! Don’t forget to Pin the recipe so that you can make it once you gather the ingredients needed.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Za’atar Chicken
Recipe Video
Equipment
- 13 x 9 inch baking pan
Ingredients
- 2 pounds chicken pieces bone-in and skin on, I used chicken quarters
- 3 tablespoons olive oil divided
- 1 tablespoon pomegranate molasses or 1 tbsp lemon juice and 1 tsp honey
- 2 tablespoons Za’atar blend
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 medium red onions peeled and quartered
Instructions
- Preheat your oven to 375°F (190°C), or 170°C for a fan oven.
- In a large bowl or a ziptop bag, combine the chicken pieces with 2 tablespoons of olive oil, pomegranate molasses, Za’atar blend, garlic, salt and pepper.
- Mix well to combine the chicken with the marinade. If using skin-on chicken, try to get some of the mixture underneath the skin. If the time allows, marinate for 1-24 hours covered in the fridge.
- Spread the chicken on a baking pan, add the red onion and drizzle it with the remaining olive oil.
- Bake in the oven for about 30 minutes, or until the internal temperature of the chicken is at least 165°F (74°C) when checked with an instant thermometer. Place under the broiler for a few minutes to brown the top if desired.
Notes:
- Marinating: If your chicken has skin on it, try to push some of the marinade underneath it! You can cook the chicken right away after adding the seasonings, but for better flavor, marinate for at least an hour.
- Baking time: This will vary depending on the size of your chicken pieces. My leg quarters took 30 minutes. Bone-in breasts will take a bit longer, while thighs or drums might be done sooner. Use a thermometer to check that the internal temperature of all the chicken is at least 165°F (74°C).
- Add other veggies: I love the flavor of roasted red onions, but you can swap them for brussels sprouts, carrots, or even cauliflower.
- For a brighter flavor, add a sliced lemon to the pan before baking.
- Try it on the grill! Once marinated, you can cook your chicken on the grill instead of using the oven.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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