Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs (or breasts) dry. Mix 3 tablespoons olive oil, 2–3 tablespoons za'atar, juice of ½ lemon, 2 minced garlic cloves, 1 teaspoon salt, and pepper. Coat chicken well. Rest 15–30 minutes (or fridge up to overnight).

2. 2

   Heat oven to 425°F. Arrange chicken on a sheet pan or in a baking dish; drizzle any leftover marinade over top. Optional: scatter onion wedges around. Roast 22–30 minutes until browned and cooked through (165°F). For skillet: medium-high 5–6 minutes per side until crusty with za'atar and done.

3. 3

   Rest 5 minutes. Squeeze a little more lemon over the top. The za'atar should look toasty-green and smell herby-sesame, not raw and dusty.

4. 4

   Slice and serve with rice, salad, hummus, and warm pita. You want juicy chicken with a toasted za'atar crust — not pale unseasoned chicken or burnt bitter herbs.