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 is a flavor-packed spice blend of Mediterranean wild thyme and toasted sesame seed. You can find all-natural za'atar spice right here in our online store. Be sure to check out the step-by-step tutorial for this za'atar chicken!
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.
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.
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.
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 Za'atar Chicken:
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.
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 tablespoon of the za'atar, and take another tablespoon of za'atar to work underneath the skin of chicken breasts. You should have 1 tablespoon za'atar left for later.
Roast the chicken in the heated oven for 35 minutes or so. Remove from heat and allow the chicken 5 minutes to rest. The chicken is ready to serve when its internal temperature reaches 165 degrees F.
Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
More chicken recipes to try:
Za'atar Roasted Chicken Breast Recipe
- Total Time: 50 minutes
- Yield: serves 4 to 6 1x
Description
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
- Ā½ cup chopped fresh parsley leaves
For the Marinade
- 2 lemons, juice of
- ā cup 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
- Ā½ large lemon, sliced
Instructions
- In a mixing bowl, combine the marinade ingredients.
- Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
- Preheat the oven to 400 degrees F.
- Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
- Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
- Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
Notes
- Browse our Online Shop for quality Mediterranean ingredients including olive oil and spices used in this recipe.
- This recipe is adapted from Ottolenghi: The Cookbook and it is a spin off a chicken dinner from my childhood.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
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
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!
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).
Sue, this is awesome to hear! I am so glad you liked this Za'atar chicken. You are so right, this is not a hard recipe at all! Yes, I use both sumac and za'atar often, so you will make good use of the spices you bought. In fact, my recent kidney bean salad has sumac https://www.themediterraneandish.com/kidney-bean-salad/
Thanks so much for taking the time to share with me, Sue. Hope you stop by again soon! Hugs.
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!
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.
Super excited, Monica! I can't wait to hear how you like it!!!
Just popped my chicken and marinade in the fridge - can't wait for dinner tomorrow !!! I FINALLY get to use all these beautiful spices I bought and haven't tried yet
I wish I hadn't made chicken yesterday - I would be making this for sure! It's going on next week's menu! š
Would love to hear how it goes for you!
Yum!
Za'atar --- yes!
Yes indeed, Vicki!
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
Thank you so much, Emre! I am glad you found me! Love to see you here. Happy cooking!
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!
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.
I love that it's cooked in a cast iron skillet - the photos are amazing. I'll bet it tasted out of this world too.
Thanks, Maureen! I'm trying to learn a bit more of the photography piece. My hubby does better at it, he took these photos. Passing on the complement to him.
OMG this looks amazing.... I can't wait to try it out!!
I just need to find Za'atar!
Thank you, Hannah! Let me know how it turns out for you!
I love that this is gluten free. Beautiful!
Sandi, yes, I didn't pay attention to the fact that this indeed is a gluten free meal. Come to think of it, a lot of what I make is gluten free! Appreciate you stopping in to see it!
You should pin your gluten free recipes to my board, Awesome Gluten Free Recipes. If you msg me your email I can add you.
That looks really tasty!
Thank you, Barbara! It is. Hope you give it a try!
Beautiful, sharing to Platter Talk!
Awesome, Dan! Appreciate the share!
Stunning post, photos, and recipe with this one! Chicken is arguably our favorite dishes and your Mediterranean twist to this bird has me salivating! Very nicely done.
Thanks so much, Dan! This is a new favorite. Appreciate you stopping in!