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.
I accidentally put the zatar in the marinade. So you think this will change the result and taste? Hope not, dinner guests tomorrow!
Hi AK. So sorry, when I am on the road, I am not always able to answer questions right then. I hope it turned out okay for you after all. Would love to hear.
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.
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.
This recipe was delicious! I loved how all the flavors came together and the chicken breasts were tender and juicy.
Thank you for sharing Teressa! I am so happy you enjoyed it!
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!
Charlie, hope you enjoyed it! Would love to hear about the addition of chickpeas!
Hi i was wondering… I tend to have dry results from using chic breast. is it possible to use boneless thighs instead?
Absolutely, Carol! You may adjust the cooking time a little, but chicken thighs would be great here!
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.
Jennifer, thank you so much for sharing! I am so glad you all enjoyed this recipe. And thanks for sharing your variation using whole chicken!
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.
Hi Rosemary! thank you very much for the kind comment. In this particular recipe Sumac and Za’atar are not easily replaceable. But you can maybe try a different chicken recipe? how about this simple Greek-style chicken and potatoes: https://www.themediterraneandish.com/greek-chicken-and-potato-dinner/
This was fabulous! The flavor is so good, and it comes together super quickly. This will make it into our regular rotation of dinners.
Awesome, Molly! So glad to hear it!
If I made the Za’Atar Chicken with skinless Boneless Chicken breasts do I alter the oven temperature or cooking time?
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.
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.
Hi Martin! So glad you enjoyed it. It’s one of my favorites. It is very moist, and you’re right, the marinade is so important here.
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
Ameshnee! Thank you for stopping in! Hope you love this chicken recipe. it’s a favorite. And welcome to The Mediterranean Dish!
Excellent
Thank you!
We had this for a late lunch today and it was so delicious!
Awesome, Judy! This is a favorite at my house too. Glad you enjoyed it!
Hi,
what kind of paprika is this? sweet? smoky? spicy?
thanks.
Hi Mira. I am so sorry that i’m just able to respond to your question now. You can use either sweet or spicy paprika here, but not smoked paprika. Enjoy!
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.
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.
Is it possible to make this with boneless chicken breast? My husband does not like bones in his chicken.
Yes, absolutely! You just watch the cooking time as boneless chicken will roast quicker, depending on how thick the chicken breasts are.