Thyme Chicken
This Thyme Chicken features bold citrus and aromatic Middle Eastern spices, perfect for a cozy weeknight dinner or a casual gathering.
Ingredients
For the marinade and roasting
- 3 pieces lemons Cut into slices and zested.
- 1 whole chicken (2¾ lb / 1.3 kg), cut into legs, thighs, and breasts (wing-tips left on) Best for flavor and economy.
- 2 pieces onions, halved and each half cut into 3 wedges
- 2 heads garlic, skin on, each cut crosswise in half Roasts to mellow and sweeten.
- 2 teaspoons sumac Adds tart, citrusy notes; substitute with extra lemon zest if needed.
- ¾ teaspoon ground allspice Or a pinch of cinnamon + nutmeg.
- 4 tablespoons za’atar seasoning, divided Use more lemon zest + thyme if unavailable.
- 6 tablespoons olive oil, divided
- ¾ cup chicken stock or water Use stock for richness.
- 1½ teaspoons salt Add more to taste.
- 1 generous grind black pepper
For finishing
- ¼ cup parsley, finely chopped
- ¼ cup sliced almonds, toasted (optional) For crunch.
Instructions
Preparation
- Prepare lemons and zest. Cut 2 lemons into ¼-inch slices and put them in a large mixing bowl. Finely grate the zest of the remaining lemon and set the zest aside. Squeeze that lemon to yield about 1½ tablespoons juice and add the juice to the bowl.
- Build the marinade by adding the chicken pieces to the lemon slices along with onion wedges, halved garlic heads, sumac, allspice, 2 tbsp za’atar, 2 tbsp olive oil, chicken stock, salt, and pepper. Mix thoroughly to coat.
- Cover the bowl with a plate or plastic wrap and chill for at least 2 hours, or overnight for better flavor.
Roasting
- Preheat the oven to 425°F (220°C).
- Transfer the marinated chicken, skin-side up, onto a large rimmed baking sheet. Pour all marinade and lemon slices across the pan. Drizzle 1 tbsp olive oil over the pieces.
- Roast for about 45 minutes, turning/stirring once halfway through, until skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part.
Finishing
- Toward the end of roasting, whisk together the reserved lemon zest, remaining 2 tbsp za’atar, chopped parsley, and the remaining 3 tbsp olive oil.
- Transfer chicken and lemon slices to a platter. Spoon the parsley–za’atar mixture and any pan juices over the meat. Scatter toasted almonds on top if using and serve immediately.
Notes
For a dairy-free meal keep almonds optional. If using skinless chicken, reduce oven time slightly and watch for dryness. Dry the skin before roasting for extra crispiness.