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Za’atar Chicken with Herby Rice

Juicy za'atar-marinated chicken thighs roasted until crisp, served over fragrant herby basmati rice. Bright lemon, fresh herbs, and toasted pine nuts add Levantine, savory notes for a simple, satisfying weeknight meal.

Easy
1h 25m
4 servings
Za’atar Chicken with Herby Rice

Ingredients

  • 680g (1 lb 8 oz) bone-in, skin-on chicken thighs, about 4 pieces
  • 45ml (3 tbsp) za'atar spice blend
  • 45ml (3 tbsp) extra-virgin olive oil
  • 30ml (2 tbsp) fresh lemon juice, from 1 medium lemon
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Method

  1. 1Make the marinade: in a large bowl whisk together 45ml (3 tbsp) za'atar, 45ml (3 tbsp) olive oil, 30ml (2 tbsp) lemon juice, 9g (3 cloves) minced garlic, and salt and pepper to taste.
  2. 2Add the chicken: place 680g (1 lb 8 oz) bone-in, skin-on chicken thighs in the marinade, turn to coat evenly, cover, and refrigerate for at least 30 minutes and up to 4 hours.
  3. 3Preheat the oven: set oven to 200°C (400°F). Line a baking sheet with aluminum foil for easier cleanup.
  4. 4Roast the chicken: remove chicken from the marinade and arrange skin-side up on the prepared baking sheet. Roast for 35 to 40 minutes until skin is crisp and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.