Za'atar-Spiced Roast Chicken
This za'atar-spiced roast chicken is bright, flavorful, and perfect for weeknight dinners or entertaining, featuring a marinade of tangy lemon and aromatic spices.
Ingredients
Marinade
- 5 pieces chicken legs (chicken quarters), about 2.4 lb (1 kg) Trimmed of excess fat and skin if desired
- 1.5 tablespoons za'atar seasoning Store-bought or homemade
- 1 pieces lemon, juice (about 2–3 tablespoons)
- 1 pieces lemon, zest
- 1 medium onion, sliced into rounds
- 1 tablespoon garlic paste (or 2 cloves minced garlic)
- 1 tablespoon tomato paste
- 0.25 cup olive oil (60 ml)
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- In a large bowl, whisk together the za'atar, lemon juice and zest, garlic paste, tomato paste, olive oil, and a generous pinch of salt and pepper until smooth.
- Trim any unwanted fat from the chicken. With a sharp knife, make three shallow incisions in each leg to help the marinade penetrate.
- Add the chicken to the bowl and rub the marinade over and into the incisions so each piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Cooking
- Preheat the oven to 400°F (200°C).
- Arrange the sliced onion and the squeezed lemon halves (cut-side up) across a rimmed baking tray.
- Place the marinated chicken legs skin-side up on top of the onions and lemon.
- Roast for 35–45 minutes, basting the chicken with the pan juices halfway through.
- Check doneness with a meat thermometer; the internal temperature should read 165°F (74°C) at the thickest part.
- Remove from the oven and let the chicken rest for about 5 minutes before serving. Spoon some of the onions and pan juices over the legs to finish.
Notes
Best ways to enjoy: Serve over rice or couscous, pair with a simple salad, or enjoy warm pita and labneh. Refrigerate leftovers for up to 3–4 days or freeze for 3 months. Ensure reheating reaches 165°F (74°C).