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We had friends over for din on the other day & we served this amazing chicken dish. It’s so flavorful and the chicken is really tender & juicy. Have you tried za’atar? It varies greatly depending on where you are in the Middle East and every family has their own secret blend. It is generally a combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds. Za’atar may also contain salt, dried orange zest, dried dill, or the wild herb za’atar (also called hyssop, which also grows throughout the Levant & is the mixture’s namesake). This spice mix is tangy, rich & nutty, and is a must have in every kitchen! You’re going to love this chicken!
- 4-6 boneless, skinless chicken breasts
- Juice of 2 lemons
- 4-6 slices of lemon (one for each piece of chicken)
- 4-5 crushed garlic cloves
- 1 medium red onion, halved & sliced
- 1/4 cup olive oil
- 1 TBS sumac
- 1 TBS za’atar
- 1 TBS cinnamon
- 1 TBS paprika
- 1 tsp cloves
- 1 tsp nutmeg
- Prep for roasting:
- Sea salt & pepper
- 1 TBS za’atar
- Garnish: Chopped parsley
- Preheat oven or outdoor smoker to 400°. Prepare either an iron skillet or baking sheet with cooking spray. When using a baking sheet I cover it with foil and parchment paper.
- Place all the marinade ingredients in a large zip lock bag and mix. Add chicken and shake to coat the chicken thoroughly. Refrigerate for at least 4 hours or overnight.
- Transfer the chicken and all the marinade onto your cooking sheet or skillet. Evenly distribute the onions. Place a lemon slice on top of each breast. Sprinkle with more za’atar, sea salt & pepper.
- Bake the chicken until the internal temp is 165°.
- Garnish with chopped parsley.