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Za'atar Roasted Chicken Breast Recipe. Flavor-packed, succulent Mediterranean roast chicken with a lemon-garlic marinade, and allspice, sumac and za'atar. Step-by-step pictures included!
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4.80 from 34 votes

Za'atar Roasted Chicken Breast

This za’atar chicken breast recipe marinates bone-in, skin-on chicken in lemon, garlic, olive oil, and warm spices before roasting until juicy. Toasted nuts and parsley add crunch and freshness.
Prep Time15 minutes
Cook Time35 minutes
Marinating Time4 hours
Total Time4 hours 50 minutes
Course: Entree
Cuisine: Mediterranean
Servings: 4 to 6
Author: Suzy Karadsheh

Ingredients

  • 4 bone-in, skin-on chicken breasts
  • Salt
  • Pepper
  • 3 tablespoons za'atar, divided
  • 2 tablespoons toasted shaved almonds
  • 1 tablespoon toasted pine nuts
  • 1/2 cup chopped fresh parsley leaves

For the Marinade

  • 2 lemons, juiced
  • 2/3 cup extra virgin olive oil
  • 1 tablespoon sumac, plus more for finishing
  • 1 tablespoon allspice
  • 1 tablespoon cinnamon
  • 1 teaspoon paprika, plus more for seasoning
  • 7 large garlic cloves, lightly crushed
  • 1 medium red onion, sliced or roughly chopped
  • 1/2 large lemon, sliced

Instructions

  • Make the marinade. In a mixing bowl, combine all the marinade ingredients.
  • Marinate the chicken. Place the chicken breasts in a deep pan and season with salt and pepper. Pour the marinade over the chicken, working some underneath the skin. Cover and refrigerate for four hours.
  • Get ready. Preheat the oven to 400°F.
  • Season the chicken. Transfer the chicken and all of the marinade to a baking dish or cast iron skillet. Sprinkle with a little more sumac and paprika. Sprinkle 1 tablespoon of za’atar over the chicken and work another tablespoon underneath the skin. Reserve the remaining tablespoon for finishing.
  • Roast. Roast for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F. Remove it from the oven and let it rest for five minutes.
  • Finish and serve. Sprinkle with a little more sumac and the remaining za’atar. Garnish with the toasted almonds, pine nuts, and fresh parsley.

Notes

  • Refrigerate leftovers in an airtight container within two hours of cooking. Use within three to four days and reheat to 165°F.
  • This recipe is adapted from Ottolenghi: The Cookbook and is a spin on a chicken dinner from my childhood.
  • Shop this recipe: Za’atar, sumac, allspice, sweet paprika, and extra virgin olive oil

Nutrition

Calories: 681.3kcal | Carbohydrates: 17.4g | Protein: 51.5g | Fat: 46.8g | Saturated Fat: 6.8g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 30.1g | Trans Fat: 0.03g | Cholesterol: 144.6mg | Sodium: 564.6mg | Potassium: 1144.2mg | Fiber: 6.1g | Sugar: 3.4g | Vitamin A: 1090.5IU | Vitamin C: 54.3mg | Calcium: 157.2mg | Iron: 6.5mg

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