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Try Za’tar on Your CHicken!
Win over dinner with this Za’atar Chicken recipe that’s roasted in the oven! This super-well seasoned chicken is savory and juicy with classic Middle Eastern flavors that aren’t usually paired with chicken. Instead, we often see it in baked goods like Zaatar Manakeesh.
Za’atar seasoning is a Middle Eastern spice mix made from dried thyme, sumac, sesame seeds, and salt. My brother brought me a huge amount of fresh za’atar from Lebanon a few years ago and I started using it on more recipes like Za’atar Fries and this Baked Za’atar Chicken and now they’re part of our dinner rotation!
Happy Cooking!
– Yumna
Za’atar Chicken Ingredients
- Chicken legs: I like to buy the whole chicken leg and then cut the chicken into thighs and drumsticks.
- Za’atar seasoning: Each brand uses similar spices but will use different quantities and methods for creating the blend (roasting, drying, toasting, etc.). Choose one you like, or make your own blend.
- Oil: Any oil will do but I prefer to use olive oil to mix it with the za’atar seasoning before rubbing on the chicken
- Red onion: Cut the onion into wedges. Red onion tastes great with the za’atar spice, but you could use another type of onion.
- Salt and pepper: Even though the za’atar seasoning may have salt in it already, taste and adjust to see if you’ll need to add salt.
How to Make Za’atar Chicken
Roasted Za’atar Chicken
Ingredients
- 4 chicken legs cut in half (about 2 ½ pounds)
- 3 tablespoons za'atar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ red onion sliced into wedges
- Chopped fresh parsley for serving
Instructions
- Preheat the oven to 425˚F. Pat the chicken dry and place in a 9×12 baking dish.
- In a small bowl, stir together the za'atar, olive oil, salt and pepper. Rub the za'atar seasoning well into the chicken all over. Scatter the red onions all over.
- Roast until the chicken is cooked to an internal temperature of 165°F, 35 to 40 minutes. Broil for an additional 2-4 minutes until the chicken is browned.
- Garnish with fresh chopped parsley and serve with potatoes, rice pilaf or salad.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Baked Za’atar Chicken recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Switch up the spices. Lebanese za’atar is so delicious and adds a fantastic aroma to these roasted chicken thighs, but you can easily swap them out for any seasoning blend you like! If you want to stick with a Lebanese-inspired flavor, you can try my homemade 7 spice blend, and I also have a few more blends, such as lemon pepper and blackening seasoning.
- Use boneless chicken thighs. You’ll likely roast the chicken for a little less time. This exchange is easy to make as long as you reach the correct internal temperature.
- Roast with extra vegetables. The onions are simple, but you can also add cherry tomatoes, zucchini, or other veggies to the pan. If adding more ingredients, I’d suggest using a larger baking dish or swapping to a baking sheet so everything roasts evenly.
Recipe Tips
- Pat the chicken dry. The za’atar seasonings will stick to the chicken much better when dried first and it allows the skin to get crispy.
- Get extra crispy skin. While roasting should give you an evenly baked za’atar chicken, you may want to add a nice crisp top to the skin by broiling for just a few minutes.
- Use a thermometer to check for doneness. Because we’re using bone-in chicken drumsticks and thighs, it’s best to get right next to the bone to make sure it is cooked through.
Serving Ideas
- Spicy Lebanese Potatoes (Batata Harra)
- Lebanese Rice
- Kale Tabbouleh Salad
- Lebanese Fattoush Salad
- Mujadara (rice and lentils)
FAQs
Store leftover chicken in an airtight container in the fridge for 3 to 4 days. You can reheat or shred the chicken off the bone for another Lebanese meal, such as Lebanese Chicken and Rice, Chicken Fatteh, or Freekeh Soup with Chicken.
Yes, you can freeze roasted chicken. Allow to cook thoroughly and transfer to a freezer-safe bag. Remove as much air as possible and store in the freezer for up to 3 months. Defrost in the refrigerator overnight and reheat in a preheated 350-degree oven until heated through. You can also reheat it in an air fryer for 5-6 minutes.
Yes, you can. Overcooking chicken can lead to dryness and brittle bones, so making sure it’s cooked just right is ideal. Dark meat chicken is more forgiving than white meat, but you should still check for doneness with a meat thermometer, making sure the center near the bone reaches 165˚F. To finish, pop it under the broiler for 1-2 minutes to crisp up the skin. Following these steps, you’ll cook chicken correctly with juicy results without risking undercooking or overcooking.
Cooked chicken legs at the right temperature can still look slightly red or pink due to the natural occurrence of red bone marrow that can sometimes leak out when cooked, giving the meat a slightly red or pink appearance. As long as the internal temperature reaches 165°F and it has been cooked for the correct time, it’s safe to eat. However, if you’re unsure, cook it longer.
More Lebanese Chicken Recipes
- Chicken Shawarma
- Grilled Chicken Kabobs
- Chicken Freekeh Soup
- Molokhia (jews mallow with chicken stew)
- Moghrabieh (semolina couscous with chicken stew)
- Freekeh with Chicken
- Chicken Bean Stew
- Shish Tawook
- Chicken Kafta
My family LOVES it! It’s so easy and so yummy! Thanks
Yay, so happy it’s a hit!! Thank you!
Best recipe, it was so easy and a HIT on Eid. Will be following more recipes from you.
Thank you, Shubhi! So glad it was a hit!!
Thanks for this recipe! I am wondering if you have any tips to make it a bit more moist?
Hello
Tried this recipe and it turned out good…thank you
So glad to hear.
This looks amazing Yumna! How would you adjust cooking time if using boneless chicken breast?
Hi Lubna, great question! 20-25 minutes should work for chicken breast, just depends on how thick they are. I’d check one with a thermometer around the 20 minutes mark to see where it’s at. Hope you enjoy!
Thank you Yumna. My Lebanese husband thanks you too. This chicken is easy to make, and is juicy and delicious. Per your suggestion I broiled it for a few minutes after baking it to get a nice, crisp crust. I will definitely make this again.
We tried this recipe and we like it very much. My 13 mo baby loved it too!
So happy to hear that!!
I have a question: could I add carrots and potatoes to the recipe?
Sure, that sounds so good!
Another excellent recipe! This was definitely super quick and easy to prep and cook. I doubled the marinade because I had some giant leg quarters and really got it under the skin. The whole family loved it and went back for more. Lebanese and Moroccan food is my favorite food to eat, but not having any of those types of restaurants anywhere near is a bummer, but making your recipes at home is way better.
Aw, thank you so much Rob, it really means a lot to me to “hear” you say that!