The Mediterranean Dish

Mediterranean Recipes & Lifestyle

Za’atar Roasted Chicken Breast Recipe

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Za’atar Roasted Chicken Breast Recipe…an easy one-skillet chicken dinner that will have your taste buds going crazy (in a good way)! 

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!

When I posted my recipe for cilantro-lime chicken thighs (another awesome chicken dinner, by the way), a reader wrote to me about her big dilemma involving her husband eating only chicken breast. Well friend, today is your day! But another dilemma that more of us deal with is that roasted chicken breasts are tricky to cook because they often end up on the dry side.

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!

I’ve been experimenting with cooking chicken breasts for a little while now, and I can honestly say, this is one of the best roasted chicken breast recipes you will find. This recipe, adapted from Ottolenghi: The Cookbook, is a spin off a chicken dinner from my childhood.  The citrus-based marinade with all sorts of Eastern Mediterranean spices is the key to this recipe’s success. It acts as a tenderizer to the chicken breasts, meanwhile, infusing them with awesome flavor.

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!

VIDEO TUTORIALS

You are probably more familiar with allspice, sumac and other spices used here. But don’t let za’atar scare you. It is an amazing Middle Eastern spice blend that has both earthy and subtle citrus undertones. It often includes spices like marjoram or thyme, oregano, and sumac. And it always includes sesame seeds, which add a nice nutty and woodsy flavor to the spice mix.

Za'atar spice mix from The Mediterranean Dish

We all love a roast chicken dinner. After all, it’s quick prep and you can let the oven do the hard work! You will not regret spicing up your roasted chicken breasts this way, though.  What to serve it with? Try Israeli couscous salad, or roasted Greek potatoes.

 

Step-by-step instructions for this Roasted Chicken Breast Recipe 

In a mixing bowl, combine the marinade ingredients. Place the chicken in a deep dish, sprinkle with salt and pepper and cover with the marinade. To ensure good flavor, work some of the marinade underneath the skin of the chicken breasts. Cover and place the chicken in the fridge for at least four hours or overnight.

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!

Preheat the oven to 400 degrees F.

Transfer the chicken breasts and the marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now sprinkle 1 tbsp of the za’atar, and take another tbsp of za’atar to work underneath the skin of chicken breasts. You should have 1 tbsp za’atar left for later.

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!

Place the chicken in the 400 degrees F heated-oven; roast for 40-45 mins.

Remove from heat, and sprinkle with a little more sumac and the remaining za’atar. Garnish with the toasted nuts and fresh parsley. Enjoy!

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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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!

Za’atar Roasted Chicken Breast Recipe

★★★★★

5 from 15 reviews
  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4
  • Category: Entree
  • Cuisine: Mediterranean
Print Recipe

Description

Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil; flavored with Mediterranean spices like allspice, sumac, paprika and topped with Za’atar. Roasted to fall-off-the-bone perfect.

Ingredients

  • 4 chicken breasts, bone in, skin on
  • Salt and pepper
  • 3 tbsp Za’atar, divided
  • 2 tbsp toasted shaved almonds
  • 1 tbsp toasted pine nuts
  • 1/2 cup chopped fresh parsley leaves

For the Marinade

  • 2 lemons, juice of
  • 2/3 cup Private Reserve extra virgin olive oil
  • 1 tbsp Sumac, more for later
  • 1 tbsp allspice
  • 1 tbsp cinnamon
  • 1 tsp paprika, more for later
  • 7 large garlic cloves, lightly crushed
  • 1 medium red onion, sliced or roughly chopped
  • 1/2 large lemon, sliced

Instructions

  1. In a mixing bowl, combine the marinade ingredients.
  2. Place the chicken in a deep dish, sprinkle with salt and pepper and cover with the marinade. To ensure good flavor, work some of the marinade underneath the skin of the chicken breasts. Cover and place the chicken in the fridge for at least four hours or overnight.
  3. Preheat the oven to 400 degrees F.
  4. Transfer the chicken breasts and the marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now sprinkle 1 tbsp of the za’atar, and take another tbsp of za’atar to work underneath the skin of chicken breasts. You should have 1 tbsp za’atar left for later.
  5. Place the chicken in the 400 degrees F heated-oven; roast for 40-45 mins.
  6. Remove from heat, and sprinkle with a little more sumac and the remaining za’atar. Garnish with the toasted nuts and fresh parsley. Enjoy!

Notes

 

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*Recipe inspired by my mom and Ottolenghi:The Cookbook.

 

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  1. I accidentally put the zatar in the marinade. So you think this will change the result and taste? Hope not, dinner guests tomorrow!

    Reply

  2. I was just wondering if it was ok to marinate the chicken for so long in lemon juice? I know it can cook the chicken.

    Reply

    • I have always marinated my chicken for a few hours and up to one night. Just be sure the container in which the chicken is refrigerated is non-reactive. Use a glass bowl or something of that nature, and cover well.

      Reply

  3. This recipe was delicious! I loved how all the flavors came together and the chicken breasts were tender and juicy.

    ★★★★★

    Reply

  4. Going to try this with a spatch-cocked whole chicken, roasted in a cast iron skillet. I have a recipe that calls for adding a can of rinsed chickpeas to the skillet at the midpoint. Will let you know how it turns out. Thanks!

    Reply

  6. I made this dish first to try my za’atar. It was so incredibly good, I had to make it right away again, or listen to my husband’s repeated requests interminably. I ordered Ottolenghi’s cookbook, so fascinated by this cuisine.
    BTW: I didn’t have sumac, and substituted lemon pepper per internet recommendation. I used air-chilled chicken breasts the first times and marinated for 12 hours and it was SO fabulous. I made it again with a whole chicken and marinated overnight and a half a day and it was not nearly as good. I am trying air chilled again tonight, but I did marinate 2 days. I have used this recipe for only 2 half breasts. It seemed scant for the whole chicken, and maybe that was the problem.

    ★★★★★

    Reply

  7. Hi there, Oh, everything is just so delicious!!!!! always thought that schools in europe and the usa are on holiday in august, and that the new school year starts in september, anyway wish them well for the new school year. Could you perhaps let me know what to use instead of sumac and zaátar as it is not avialable here in our shops in south africa.
    many thanks and regards, Rosemary.

    ★★★★★

    Reply

  8. This was fabulous! The flavor is so good, and it comes together super quickly. This will make it into our regular rotation of dinners.

    ★★★★★

    Reply

  9. If I made the Za’Atar Chicken with skinless Boneless Chicken breasts do I alter the oven temperature or cooking time?

    ★★★★★

    Reply

    • Hi Robin, boneless chicken breast will cook faster. You can keep the oven temperature as is; begin to check for doneness after 25 minutes or so. The internal temperature of the chicken needs to be 165/170 degrees F to be considered safe to eat.

      Reply

  10. Excellent recipe – really moist chicken with a wonderful flavor. Wondering if anyone has tried to crisp up the skin? I’m not sure it’s possible though, as the marinade definitely helps keep it really moist during cooking.

    ★★★★★

    Reply

  11. Cant wait to try this. A friend of mine recently brought me back some sumac and za’taar from Lebanon and I’ve been looking for a yummy recipe to try it out. This is it 🙂 🙂

    #FanfromSouthAfrica

    Reply

  15. My za’ atar chicken is marinating in the fridge at the moment. I’ll be cooking it in about 4 hrs for dinner tonight. It is increasingly difficult to find chicken breast with a bone in it here (in New Zealand), so my chicken is boneless. I’m going to serve it with your za’atar chickpea and eggplant salad and some wild rice. I know it’s a lot of za’atar, but I just love that chickpea dish and serve it with just about everything these days.
    Many thanks for your step-by-step photos. They are most helpful when trying a dish for the very first time.

    Reply

    • Merja…thank you so much for taking the time to write this thoughtful comment. I am so glad you tailored the chicken recipe to your needs. Hope you loved it. And…it’s never too much za’atar! Stop by again soon.

      Reply

  17. Hi Suzy. Just found you and will follow you. This looks so yummy. I have everything I need to make it but I’m wondering about putting the marinade in the cast iron pan with the chicken. Does this tend to steam the chicken? Does the skin crisp up? Have you ever made it without adding the marinade (or maybe half) to the pan? Thanks in advance for your advice.
    Valerie

    Reply

    • Great question, Valerie! The chicken breasts are roasted uncovered, so steaming does not concern me too much in this case. I actually think the marinade helped both in the flavor and in keeping the chicken breasts from drying out. I have cooked it this way every time and have not been disappointed. If you feel more comfortable using only a portion of the marinade, please feel free. I always encourage people to follow their instincts and make the recipe their own. Let me know how it turns out for you!

      Reply

  18. This is an outstanding recipe, with flavors that were not familiar, yet I was inspired to give it a go.

    Wow! Super! I would definitely make it again! It sounds complicated, but was really very easy. I made the marinade in the morning, and then just did the final preparations and baked it in the late afternoon. Next time, I would use both chicken breasts as well as thighs.

    I live in a community where there are several international grocery markets, and had fun going on a hunt to find sumac and Za’ater. I spent about $7 for the 2 bags of spices, each one is about 10 ounces. Any more recipes you can post using this delicious flavors?

    Keep posting your great recipes. This is the 3rd one I’ve made and my family and I love them all (also made Israeli Couscous and Lime and Cilantro chicken).

    ★★★★★

    Reply

  19. Suzy, I never comment on blogs but I want you to know how much I enjoy all of your beautiful and delicious posts. I have made four or five of your dishes since I started following you (only a couple weeks ago!) and they have all been not only fun to make but a huge hit with my family. I’m hooked! Thank you for filling our home with such tasty dinners! I’m hoping to make this za’atar roasted chicken tonight!

    Reply

    • Anna, thank you so much for sharing this sweet comment here on the blog. It is so good to hear from those who regularly try my recipes! And I am so glad you’ve enjoyed making a few already! I’ll be eager to hear more about your cooking adventures!!! Thanks so much.

      Reply

  25. Good day!This was a rlaely fine blog!I come from itlay, I was luck to find your blog in diggAlso I learn a lot in your blog rlaely thank your very much i will come every day

    Reply

  26. Fabulous recipe. Thank you so much. I cannot wait to try more of your recipes. I just joined. Cooking chicken in the cast iron is a superb way of keeping it moist and bursting with flavor. Looking forward to you next post!

    Reply

    • Jane, welcome to The Mediterranean Dish! I am so glad you found me. This is one of my favorite ways to make chicken; you are right, the cast iron skillet helps a lot in keeping the chicken breast moist. Hope you give it a try soon! Keep in touch.

      Reply

  37. Looking at your pictures I feel like I’m in my kitchen right now! I’ve been making za’atar roasted chicken at my supper club this weekend and loving it. I love the presentation in the skillet … so pretty!

    ★★★★★

    Reply

  38. Beautiful and pinned! Your photography is gorgeous and the dish looks delicious. I got some of the spice combination from Penzeys a while back and now have a great recipe to try. Thanks!

    Reply

  39. I will definitely be trying this, it looks amazing.
    I hope you have a wonderful time with your parents.
    Mine were over for a month just after Christmas and it was wonderful to see them, like you it had been a year since they were here last. Enjoy your time with them x

    Reply

    • Angie, you are too kind. Thank you! This is a new favorite here. Let me know your thoughts once you try it. Thanks for taking the time to stop in and comment. Stay in touch!

      Reply

  43. I made my own za’atar flavouring for the first time a few weeks ago.. and loved it! So this recipe is definitely perfect for me Suzy. I can only imagine how good this tasted and how divine your kitchen must have smelt too!

    ★★★★★

    Reply

  44. I’ve not tried za’tar yet, Suzy. I’ve used sumac and dukkah. It’s still on the must get list. Is there a famous middle eastern bread that uses za’tar heavily?

    Can’t wait to see some of your mothers old Egyptian recipes.

    Cheers

    Dave

    Reply

    • Hi Dave! You should definitely try za’atar, I know you’ll like it. Yes, my mom-in-law makes these small pastries (like little pizzas) with za’atar; they are amazing! I must make them for the blog sometime.Thanks for the idea! Hopefully mom will be up for cooking when she comes! I’m counting on her help 🙂 Thanks for staying in touch, Dave

      Reply

  46. My husband has been making this for me for years now (we found the recipe in an Ottolenghi cookbook), and it is one of my absolute favorites! I’m a new subscriber and excited to try so many of the recipes. I also shared your blog with my mother-in-law who lives in England!

    Reply

    • Kathleen, welcome to The Mediterranean Dish! So glad you’re here. And Thank you for sharing with your mom-in-law! Sounds like you and I share a love of Za’atar roast chicken and Ottolenghi! My mom made Za’atar chicken almost every Sunday dinner growing up. I hadn’t thought about it as such a special meal until lately; Ottolenghi’s picture inspired me to recreate it.

      Reply

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