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Za'atar Chicken Thighs

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Recipe by: Diana Moutsopoulos

"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."

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35 m servings 194 cals

Original recipe yields 4 servings

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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
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Directions

Prep
10 m
Cook
25 m
Ready In
35 m

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.

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Footnotes

Cook's Notes:
You can use other cuts of chicken, just be sure the skin is left on. Note that cooking times will vary when using a cut other than the thigh, as well as if the chicken is boneless.
To make a tahini-lemon dressing for the salad, simply mix 3 tablespoons plain yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, and salt together.