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Za'atar Chicken Thighs

Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 1864.7 kcal

Equipment

  • 1 Cast-iron skillet Oven-safe for roasting.
  • 1 Mixing Bowl For seasoning chicken.
  • 1 Set of Measuring Spoons
  • 1 Kitchen Tongs For safe handling of hot chicken.
  • 1 Instant-Read Thermometer For ensuring internal doneness.

Ingredients
  

Main

  • 4 bone-in chicken thighs with skin
  • 1 tablespoon extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons za'atar divided, or more to taste

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
  • Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
  • Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
  • Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

Notes

For truly crispy skin, ensure chicken thighs are patted thoroughly dry and the cast iron skillet is screaming hot before adding them. Do not overcrowd the pan; cook in batches if necessary to achieve a perfect sear. The quality of your za'atar significantly impacts the final flavor, so invest in a fresh, aromatic blend. Spooning the rendered fat over the za'atar during roasting helps infuse its flavor and prevents burning. Always verify doneness with an instant-read thermometer; chicken should reach 165°F (74°C) internal temperature. A squeeze of fresh lemon juice just before serving brightens the dish beautifully. Consider deglazing the pan with a touch of chicken stock for a simple pan sauce.