Description
This Za’atar Chicken recipe offers a wonderfully aromatic and flavorful oven-baked dish featuring juicy chicken legs coated in a zesty blend of za’atar spices, olive oil, and seasoning, complemented by roasted red onions and fresh parsley garnish. Perfect for an effortless weeknight dinner or a casual gathering.
Ingredients
Scale
Chicken and Marinade
- 4 pieces chicken legs, cut in half (about 2 ½ pounds)
- 3 tablespoons za’atar
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Additional Ingredients
- 0.5 red onion, sliced into wedges
- 1 tablespoon fresh parsley, chopped (for serving)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare it for baking the chicken, ensuring an even cooking temperature for crispy skin and tender meat.
- Prepare the Za’atar Marinade: In a medium bowl, combine the za’atar, olive oil, salt, and black pepper. Mix thoroughly to form a flavorful spice oil mixture.
- Coat the Chicken: Rub the za’atar mixture generously over each chicken leg, ensuring all surfaces are well coated for maximum flavor absorption.
- Arrange for Baking: Place the chicken legs skin-side up in a baking dish. Scatter the red onion wedges evenly around the chicken to roast alongside it, adding sweetness and depth.
- Bake: Bake the chicken in the preheated oven for 40 to 45 minutes until the skin is crispy and the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove the chicken from the oven and sprinkle with chopped fresh parsley for a fresh herbal finish before serving.
Notes
- For extra crispiness, you can broil the chicken for the last 2-3 minutes of baking—watch carefully to avoid burning.
- Za’atar can vary in saltiness; adjust salt amount as needed.
- Serve with a side of rice, salad, or warm flatbread to complement the flavors.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
