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Home » Main Course » Poultry

Published: Jan 18, 2022 · May contain affiliate links

Za'atar Chicken with Lemon and Red Onions

Jump to Recipe·5 from 1 review
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This simple, marinate and bake za'atar chicken recipe, is a favorite of mine from Yotam Ottolenghi. Mediterranean flavors, combined with lots of red onions and lemon, make this simple dinner totally mouthwatering.

Za'atar Chicken

I don't know about you but I'm always looking for uncomplicated recipes.

Even though I write about food doesn't mean I always have dinner planned!

So when I find a good recipe that requires not much thought, I totally embrace it.

This succulent chicken is very interesting with the variety of herbs and spices that it contains.

No, not that many, but probably a combination that you wouldn't have thought to throw together.

I hope by now you've tried za'atar-the zesty thyme and sesame mixture that amazingly contains so much flavor.

Yes, I use it on everything from cream cheese to top my bagels, scrambled eggs, avocado toast, grilled fish and yes, this chicken.

Once you try it I guarantee there is no going back. 

When it first became popular I bought it at Middle Eastern markets, but now you can find it at most grocery stores, including Trader Joe's.

Za'atar Chicken in skillet

What does zaatar taste like?

Well, I always told my kids that everyone has their own tastes and tastes change so it was important to keep trying things, because one day you might like it.

That always worked for them, because only two bites were needed to see if one's taste had changed.

In any case, I have no doubt that zaatar which tastes sometimes a little salty, a little woodsy, sometimes citrusy,  or nutty and well, zaatar is a bit complicated because it really depends on who made the mixture.

The zaatar I buy at the Middle Eastern market is always greener in color, never contains salt, and is often labeled just thyme and sesame.

Other spice makers add everything from sumac to salt and often oregano or marjoram. SO, you can see, each zaatar mixture is a bit different.

The truth is I like them all!

Za'atar Chicken

What other spices are in this Za'atar chicken recipe?

Besides za'atar this zaatar chicken recipe contains allsipce and cinnamon. 

I've never used allspice in many savory dishes but it totally makes the flavor of this chicken unique.

And since I'm sure many of you have a jar of allspice that needs to be used, this is a good place to use it.

No, I don't recommend using old spices so taste it first to see if there is any flavor left in it.

The same with your cinnamon. Honestly, good cinnamon is so worth it.

After I started buying the Saigon cinnamon from Savory Spice, there was no going back and that was years ago!

Sumac is another ingredient that is also starting to become popular and for good reason.

It tastes like lemon and who doesn't love lemon?

If you don't have any fresh lemons on hand just add a dash of sumac for that lemony taste.

Of course it does make things a bit pinky, but who doesn't love the color pink?

Za'atar Chicken this …

 

How do you make Za'atar Chicken?

Truly it doesn't get much simpler!

Take your favorite pieces of chicken and place them in a big zip lock bag along with 2 sliced red onions, olive oil, garlic, the seasonings and a slice lemon.

Add a little chicken stock and let this marinate for as long as you can stand it.

Overnight is good, but even a few hours is better than nothing.

When you are ready to bake this preheat your oven to 400 and place the chicken on a baking sheet with a rim or in a cast iron skillet, like I did.

The more space between the pieces, the more browning you will get. After all you don't want stewed chicken!

Sprinkle with the za'atar and place in the oven.

Let this roast for 45 - 60 minutes. How long it takes depends on how the chicken you used.

This za'atar chicken recipe works great with boneless, skinless chicken breasts or even a spatchcocked chicken.

Once it's baked it's ready to serve.

I love serving it with these Lebanese potatoes or this very pretty and tasty saffron rice.

You may want to add my favorite spinach salad made with za'atar croutons, pickled red onions and pieces of sweet dates.

Za'atar is one of my favorite seasonings so it's about time that I updated this post from 2015! 

This is a great chicken and onions dish from  Ottolenghi's  book, Ottolenghi.

I am a fan and I know you know it. 

Now bookmark or pin this zaatar chicken. It's a good one to have in your back pocket even if you have time to cook dinner!

Other Ottolenghi Recipes:

Chicken Sofrito

Hazelnut Chicken

Roast chicken with Saffron, hazelnuts and honey

Real Hummus

REal Hummus

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Recipe

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Za'atar Chicken in skillet

Za'atar Chicken with Lemon and Red Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 75 Minutes*
  • Yield: 4 - 6 Servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern
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Description

This za'atar chicken recipe from Yotam Ottolenghi is easily made by marinating the chicken and then baking. Made with lots of Middle Eastern spices, this is one delicious chicken recipe!


Ingredients

Units Scale

1 4-5 lb chicken cut as desired
2 red onions thinly sliced
3 cloves garlic, crushed
4 T olive oil
1 ½ t ground allspice
1 t cinnamon
1 T sumac
1 lemon, thinly sliced
¾ c water or chicken stock
1 ½ t salt
1 t freshly ground pepper

2 T za'atar

To Garnish: (Optional)
Pine nuts sauteed in butter
Fresh chopped parsley
Drizzle of olive oil
More za'atar and sumac


Instructions

In a large zip lock bag mix chicken with onions, garlic, olive oil, spices, lemon, stock, salt and pepper, (not the za'atar).

Let marinate for a few hours or even overnight.

Preheat oven to 400. Transfer the chicken and marinade to a baking sheet large enough to accommodate all of the chicken lying flat and spaced apart, skin side up.

Sprinkle with za'atar and place in oven. Roast for 45-60 minutes, until the chicken is colored and cooked through.

Transfer the chicken and onions to a serving platter and finish with your chosen garnishes. I always sprinkle on more za'atar and sumac!


Notes

*Does not include time to marinate

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  1. Gerlinde de Broekert says

    January 18, 2022 at 10:23 pm

    This looks fantastic, Zaatar is wonderful for so many dishes. Pinned!

    Reply
  2. Linger says

    January 18, 2022 at 6:28 pm

    Yuuuum!! I love anything Mediterranean. And this recipe looks fabulous. I can almost smell the aroma through this computer! Thanks so much for sharing.

    Reply
  3. John / Kitchen Riffs says

    January 18, 2022 at 2:04 pm

    Zaatar is good stuff, and I love it with chicken. Perfect seasoning for this dish! Thanks.

    Reply
  4. Lea Ann (Cooking On The Ranch) says

    December 20, 2015 at 8:01 pm

    As you know, I just discovered Zaatar this Fall and I'm totally smitten. What wonderful flavors. You know I'll be making this chicken. And I made your carrot zaatar appetizer for Thanksgiving ... the crowd went wild. 🙂 Thanks for my favorite recipe find this year.

    Reply
  5. Lei Angeles says

    December 14, 2015 at 10:04 pm

    I will let my husband see this! Looks so good and delicious!

    Reply
  6. SavoringTime in the Kitchen says

    December 10, 2015 at 2:40 pm

    I bought some za'atar a while back and still haven't cooked with it! This chicken dish looks like the perfect way to start, Abbe. Happy Hanukkah!

    Reply
  7. Daniela Grimburg says

    December 04, 2015 at 12:30 pm

    All those gorgeous spices,just reading the ingredients list makes my mouth water!
    This is a must try.
    Hope you spend a wonderful Hanukkah!

    Reply
  8. Amy (Savory Moments) says

    December 03, 2015 at 11:49 pm

    What a delicious looking meal! I hope you enjoy your Hanukkah!

    Reply
  9. ChgoJohn says

    December 03, 2015 at 6:52 am

    I made a similar dish a couple of years ago, Abbe. The recipe came from a fellow blogger. It called for preserved lemons in place of fresh. I'd never used za'atar before that and loved the dish. I'm sure this dish is every bit as good, if not better, and so much more accessible being fresh lemon is used. I can't wait to give your dish a try. Thanks for sharing.
    Wishing you and your family a very Happy Hanukkah, Abbe.

    Reply
  10. Anu-My Ginger Garlic Kitchen says

    December 02, 2015 at 6:22 pm

    What a delicious looking festive chicken! have not heard of za'atar before, but looks and sounds droolicious. My husband would love this! Thanks for this awesome share! 🙂

    Reply
  11. nicole branan says

    December 02, 2015 at 1:42 am

    I love sumac on chicken, it's the most delicious flavor combination and this dish sounds again fantastic. (Speaking of, I did make your bagel bombs for Thanksgiving and they were a smasher!) Have to check out Ottolenghi's stuff, I don't know much about him at all. My favorite cookbook at the moment is Nordstrom Flavors. 🙂

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:54 pm

      Sumac's lemony tart taste is awesome, isn't it? This is a great dish and so easy to make! So glad the bagel bombs turned out! I could use some more! I need to check this book out because I always love the Nordstrom's cafe. They do a great job!

      Reply
  12. Dawn Yucuis says

    December 02, 2015 at 4:32 am

    This chicken looks really tasty. I have not heard of za'atar before. I need to look it up.

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:55 pm

      Silly me to assume that everyone knows za'atar. It is a thyme sesame blend that is so good. You must try it Dawn!

      Reply
  13. Cathleen says

    December 02, 2015 at 2:57 am

    This looks delicious! I am getting so hungry just looking at this!

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:54 pm

      Thanks Cathleen!

      Reply
  14. Liz Berg says

    December 02, 2015 at 12:18 am

    I've been meaning to buy and try za'atar since I realized I could buy it down the way at Penzey's. Roast chicken sounds like a delicious place to start!

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:52 pm

      Liz, I know you told me that last year! HaHa! Go get it. I think even Bill would like it!

      Reply
  15. beyondkimchee says

    December 01, 2015 at 10:46 pm

    I never tried Za'atar seasoing before and this dish got me very curious. Looks delcious with all the spices.

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:52 pm

      Za'atar is a thyme and sesame blend. Sometimes it may have salt or cumin in it, but I am not a huge fan of cumin. I love the unique and fresh taste of it. I buy mine at a Middle Eastern grocery, but it is starting to show up in some specialty stores. Love it. It is also great sprinkled on bread with olive oil. Check out my ma'aneesh recipe for bread. Yum!

      Reply
  16. Cheri Savory Spoon says

    December 01, 2015 at 8:55 pm

    Hi Abbe, I adore Ottolenghi's recipes and the spices he uses. I make a chicken dish similar to this too, love sumac and za' atar. It's funny because my kids are grown too and I feel like I am running around like a chicken with my head cut off trying to keep up.

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:49 pm

      He has a lot of fans and I am one of them! You are totally describing how I feel! I love the order that kids brought to a house. I so miss it and them!

      Reply
  17. Karen Harris says

    December 01, 2015 at 2:15 pm

    Beautiful recipe. love me some baked chicken and you are a master with za'atar. i can just taste it.

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:49 pm

      Oh-you know I love my za'atar! Tell you the truth I need to make it again, because I took these photos last year! Can't you tell?

      Reply
  18. Angie Schneider says

    December 01, 2015 at 5:04 am

    Ottolenghi never let me down. His recipes are keepers. The chicken looks so very tempting, Abbe.

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:48 pm

      Totally agree, Angie!

      Reply
  19. Holly says

    December 01, 2015 at 4:23 am

    I love cookbooks too and will have to check this one out that you've mentioned. Will your whole family be home for Hannukah? Or hopefully some of your family? It is hard when everyone is spread out around the world I am sure. Enjoy the special times ahead!

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:48 pm

      Great cookbook, but I love all of his! Zoe will be home and Alex will fly home on the 29th. Just in time for him to ski before we jet to Costa Rica for a wedding. Can't wait! Thanks Holly!

      Reply
  20. Rebecca Subbiah says

    December 01, 2015 at 3:37 am

    looks delicious happy Hannukah

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:46 pm

      Thanks Rebecca!

      Reply
  21. Kitchen Riffs says

    December 01, 2015 at 2:42 am

    I could make an entire meal out of latkes too. Or anything fried, for that matter. 🙂 Although with this great chicken around, I'll bet the latkes might be a bit neglected. But just a bit. 🙂

    Reply
    • Abbe Odenwalder says

      December 02, 2015 at 6:46 pm

      Well, latkes are always the star but this chicken doesn't take a back seat to anyone!

      Reply
Abbe Odenwalder - The Great American Recipe Season 2

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