Lebanese Lemon Zaatar Chicken
A delightful dish of tender chicken marinated in lemon juice and zaatar, perfect for family dinners with a taste of Mediterranean flair.
Ingredients
Chicken
- 4 pieces chicken thighs, skin-on or skinless
- 4 pieces bone-in chicken breasts, skin-on or skinless
Marinade
- 1/4 cup olive oil
- 4 tablespoons zaatar spice blend
- Juice of 2 medium lemons
- 4 cloves garlic, minced
- Salt and black pepper, to taste
Garnishes
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, zaatar, lemon juice, minced garlic, salt, and black pepper to make a marinade.
- Add the chicken pieces to the bowl, ensuring each piece is well-coated with the marinade. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 2 hours for enhanced flavor.
Cooking
- Arrange the marinated chicken on a baking sheet lined with parchment paper or in a large baking dish, ensuring the pieces do not overlap.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of the cooking time, but keep a close watch to prevent burning.
- Once done, remove the chicken from the oven and let it rest for about 5 minutes to help the juices redistribute.
Serving
- Garnish with chopped fresh parsley or cilantro and serve with lemon wedges.
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Notes
For best results, marinate the chicken longer for intensified flavors. Always rest the chicken after cooking to keep it juicy. Consider pairing with couscous or a fresh vegetable salad.