This za’atar chicken breast recipe marinates bone-in, skin-on chicken in lemon, garlic, olive oil, and warm spices, then roasts it until juicy and finishes it with toasted nuts and fresh parsley.
A Roasted Chicken Breast Inspired by My Childhood
After experimenting with roasted chicken breasts, which can turn dry quickly, I landed on a method that gives them plenty of bold Mediterranean flavor. Plan on four hours to marinate, 15 minutes to prep, and 30 to 35 minutes in the oven.
When I first shared my cilantro-lime chicken thighs, a reader told me her husband would only eat chicken breast. Well, friend, today is your day! This recipe, adapted from Ottolenghi: The Cookbook, is my spin on a chicken dinner from my childhood.
The flavor starts with a citrusy marinade loaded with garlic, sumac, allspice, cinnamon, and paprika. Working some of it underneath the skin seasons the chicken more thoroughly, while the bone and skin help protect the lean breast meat as it roasts.
Then comes the za’atar, an earthy and tangy Middle Eastern spice blend made with wild thyme, toasted sesame seeds, and sumac. I use it before roasting and again at the end, along with toasted almonds, pine nuts, and fresh parsley. The finished chicken is warm and aromatic, with a bright, nutty finish.
Ingredients for Za’atar Chicken Breast
This recipe uses a bold mixture of citrus, aromatics, warm spices, and toasted nuts. Here’s what you’ll need:
- Chicken breasts: Use four bone-in, skin-on chicken breasts. The skin gives you a place to tuck the marinade and za’atar so the meat is seasoned more thoroughly.
- Za’atar: You’ll use three tablespoons in stages: over the chicken, underneath the skin, and as a final garnish. Za’atar is an earthy, tangy Middle Eastern blend of wild thyme, toasted sesame seeds, and sumac. Learn more in my guide to what za’atar is and how to use it.
- Lemon: The juice of two lemons brightens the marinade, while half of a sliced lemon roasts alongside the chicken.
- Extra virgin olive oil: Forms the base of the marinade and carries the flavor of the spices.
- Garlic and red onion: Seven lightly crushed garlic cloves and one roughly chopped red onion become fragrant and tender as the chicken roasts.
- Sumac: Adds a tart, citrusy quality to the marinade. You’ll also need a little extra for finishing.
- Allspice and cinnamon: One tablespoon of each gives the marinade its warm, aromatic depth.
- Sweet paprika: Adds gentle warmth and color without making the chicken spicy. Like the sumac, you’ll use a little more before roasting.
- Almonds and pine nuts: Toasted shaved almonds and pine nuts add richness and a delicate crunch.
- Fresh parsley: A generous handful adds freshness and color at the end.
- Salt and black pepper: Season the chicken before adding the marinade.
How to Make Za’atar Chicken Breast
The chicken needs four hours to marinate, but the hands-on work is simple. Here’s how to make it:
- Make the marinade. In a mixing bowl, combine the juice of 2 lemons, 2/3 cup extra virgin olive oil, 1 tablespoon sumac, 1 tablespoon allspice, 1 tablespoon cinnamon, 1 teaspoon paprika, 7 lightly crushed garlic cloves, 1 roughly chopped red onion, and 1/2 large lemon, sliced.
- Marinate the chicken. Place 4 bone-in, skin-on chicken breasts in a deep dish and season with salt and pepper. Pour the marinade over the chicken, working some underneath the skin so the flavor reaches the meat. Cover and refrigerate for 4 hours.
- Get ready to roast. Preheat your oven to 400°F. Transfer the chicken and all of the marinade to a baking dish or cast iron skillet.
- Add the za’atar. Sprinkle the chicken with a little more sumac and paprika. Sprinkle 1 tablespoon of za’atar over the chicken, then work another tablespoon underneath the skin. Reserve the final tablespoon for serving.
- Roast and rest. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F. Remove it from the oven and let it rest for 5 minutes.
- Finish and serve. Sprinkle the chicken with a little more sumac and the remaining tablespoon of za’atar. Garnish with the toasted almonds, pine nuts, and fresh parsley.
Tips for Juicy Za’atar Chicken Breast
- Use bone-in, skin-on chicken breasts. This recipe was developed for this cut, which also allows you to season the meat underneath the skin.
- Give the chicken the full four hours to marinate. This gives the citrus, garlic, onion, and warm spices time to flavor the chicken.
- Get underneath the skin. Work in both the marinade and one tablespoon of za’atar rather than seasoning only the surface.
- Transfer all the marinade to the pan. Keep the sliced lemon, onion, garlic, and spiced olive oil with the chicken as it roasts.
- Layer the za’atar. Two tablespoons go on the chicken before roasting, while the final tablespoon is added afterward for a fresh, aromatic finish.
- Use a meat thermometer. Roast the chicken for 30 to 35 minutes, until it reaches 165°F. Then let it rest for five minutes before adding the garnishes.
What to Serve with Za’atar Chicken Breast
The warm spices, tangy sumac, and nutty za’atar pair especially well with simple grains, roasted vegetables, and fresh salads.
For a comforting dinner, serve the chicken with Lebanese rice with vermicelli or these golden roasted Greek potatoes. My colorful Mediterranean couscous salad also works beautifully, particularly when you want a side that can be prepared ahead.
Balance the warm roasted chicken with a crisp Mediterranean cucumber and tomato salad. You can also add a bowl of creamy tahini sauce for drizzling at the table.
Make Ahead and Storage
- Make ahead: Start marinating the chicken four hours before you plan to roast it. Keep the toasted almonds, pine nuts, parsley, and final tablespoon of za’atar separate so they stay fresh for finishing.
- Store: Refrigerate leftover chicken in an airtight container within two hours of cooking. Use it within three to four days.
- Reheat: Reheat the chicken until it reaches an internal temperature of 165°F.
More Mediterranean Chicken Recipes
Meat and Poultry
Sheet Pan Za’atar Chicken with Veggies
Meat and Poultry
Easy Turmeric Chicken
Middle Eastern
Musakhan: Sumac Chicken and Caramelized Onion Flatbread
Ingredients
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
Try Our Favorite Za’atar!
Jazz up your dinner with this aromatic, tart, and savory spice blend.
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! 🙂
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!