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
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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.
Is the skin crispy in this recipe. I notice searing is not involved. Thanks
Hi, Delaney. No, I haven’t found it to get particularly crispy in this recipe.
Can I use boneless skinless chicken thighs. I’m thinking about making this tonight but don’t have breast.
Hi, Anya. You can definitely use chicken thighs here. You just may need to adjust the cooking time a little.
My family loved this, in spite of my forgetting to add the garlic–oops! I served it with a Zatar green salad from Trader Joe’s.
I will definitely make this again!
Thanks, Barbara!
Hi Suzy,
I made this and it was super, tasty. I think it might have been just a little dry as I used boneless, skinless chicken breast.
Anyway, I’m going to make it again and double the recipe. My question is, when I made the marinade it seemed a little thick. Is that normal?
Hi, Fernando! So glad you enjoyed it. Yes…. the marinade might be a little thick.
Great, I’m jumping into the deep end by hosting 3 other couples and I’m using the bone in skin on chicken breast just in case.
Thanks again!
Amazing roasted chicken. Some of the best I ever had.
Wow! Thank you so much!
SO good. And fairly easy, too! I made a few adjustments based on preference: I used boneless, skinless breasts (they still needed the full 40 minutes to cook as they were so large) and toasted, chopped walnuts instead of almonds/pine nuts. I also added in a can of drained & rinsed chickpeas to the baking dish and they cooked up in all the delicious chicken/lemon/spiced olive oil juices, yum. I marinated my chicken for 8 hours and it was SO moist and flavorful. It was certainly not a “basic” roasted chicken like I feel so many recipes are–this chicken was a big step above most! As a side, in addition to the chickpeas, I served it with roasted carrots and zucchini w/ more za’atar and sumac, crumbled feta, and parsley. Would make this whole meal again!!!!
Yay! Thank you for sharing, Emily!
Great idea adding the chick peas thank you.
I made this for Christmas dinner and used chicken thighs. It was delicious! I didn’t even have enough za’atar because we had used most of it but it was still so flavorful. Marinating it for awhile was a good choice! Paired it with some tzatziki and Persian saffron rice!
Yum! Thanks for sharing, Mackenzie!
OMG!!! The smell when this was roasting was HEAVEN! The taste??? What is better than HEAVEN? It is amazing!!! I tossed a few tiny baby golden potatoes in the cast iron pan when I put this in the oven (for hubby who is not Keto) and I confess I ate a piece…I cannot describe the bliss I experienced when tasting this!!! This is going on the regualr rotation!
So glad you enjoyed it, Marcelle!!
My family absolutely loved this recipe! I used a whole chicken cut up in 8 pieces. Its was very juicy, and delicious. We ate it with vermicelli rice and everyone devoured.. this recipe is a keeper, next to all my middle eastern/Palestinian recipes ❤️
Thanks Suzy ??
That sounds like a delicious dinner! Thanks, Shadia!
Made it twice so far. Second time around I added some alleppo pepper. Served with your Lebanese rice a veggie tagine. Family wants the sides for turkey day and I should make the chicken whenever they come over. Hah! Thanks for all the fabulous ideas.
HI Suzy,
As a family in the UK we love your “Weekly plan” I have been buying Za’atar for the last 10 yrs from a local efenic market, I have never questioned what was in it, I will check. How ever I buy a lot of spices/dried herbs from “Foxes Spices” in the UK, but you can’t order online, you have to phone them or email your order, again my most !!!. I can not find a word for it.” LAMPONG Indonesian Black Peppercorns” Can’t buy it in the UK, only in NY(USA) at KAUSTYAN,S,What a spice market, but again they won’t ship to the UK, buy them and try.Please ship to the UK. I have been cooking from scratch since our son was 3, he is now 19, 6ft2 and a Part time Police officer,(Free or charge)I took him to Marrakech, last summer, what a shock for him, but he embraced it, and loves there spirit.
Good food makes a son or our daughter in to some thing special, Regards Martyn. UK “Not EU”
Thanks so much for sharing! I know every area has it’s challenges as far as sourcing spices. Glad to hear what you have found over in the UK
Thank you so much for having this link on your post on Instagram! I’m so excited about making this recipe *hugs* This looks scrumptious and divine! *ambrosia*
My pleasure! I hope you enjoy it
It was a family hit! My butcher gave me skinless boneless breasts in error but I was determined to go forward. Also, I didn’t clearly read through the recipe in advance so I only marinated for 90 mins. Still juicy, amazing chicken. Will definitely make again.
So glad to hear it, Jennifer
Amazing taste and blend of spices, flavors, and memories of dinners at the mosque. Thank you for this recipe! I’m saving it to my favorites and plan to make this many times in the future!
However, it does take more than 15 minutes just to wash and chop produce for this recipe This small complaint is easily forgiven as I sink my fingers into another delicious bit of your chicken. . . . . .
Thanks, Jehan! So glad you enjoyed it. I’m a bit confused as there really is not a lot of washing and preparing produce for this recipe 🙂 But I know prep time varies from one person to another, so thank you for sharing.
Fantastic. Moist and Full of flavor. What sides do most serve?
So glad to hear it! I like Greek roasted potatoes: https://www.themediterraneandish.com/roasted-greek-potatoes/ or even these roasted veggies: https://www.themediterraneandish.com/italian-oven-roasted-vegetables/
LOVE it! And….
I’m clearing up and snacking on oh so tasty morsels of leftover bits… so good!
The meat was tender and was brilliantly infused with the lemon and herbs. This was a wonderful meal, but the amount of spice / herb, for us, as presented, was about an 11 out of 10. It hit heavily.
I will CERTAINLY make this again. But will back off just a bit on the herbs, so that I can allow my taste buds to be delighted with the marinade and spice.
So good!!
Thank you so much, Keith! This is one of my favorites, and I’m so glad to hear you liked it this much!