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–+ servings
Citrus and Zaatar Chicken
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Citrus and Za'atar Chicken

Prep Time15 minutes
Cook Time45 minutes
Total Time3 hours
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 people

Ingredients

  • 3 pounds bone-in, skin-on chicken thighs or legs (about 1.5–1.75kg)
  • 4 tablespoons olive oil separated
  • 2 heaping tablespoons za’atar
  • 2 lemons zested and split into halves
  • finely grated zest of 3 unwaxed oranges
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt or sea salt flakes
  • 5-6 turns freshly ground black pepper
  • 1 head cauliflower or broccoli cut into florets
  • ½ pound fennel or potatoes about 1 bulb fennel or use baby, fingerling, or standard potatoes cut into 1-inch pieces

Instructions

  • In a large bowl, add the za’atar, lemon and orange zests, turmeric, coriander, salt, and 5-6 turns of a pepper grinder. Pour in 3 tablespoons of olive oil and mix to make a paste.
  • Rinse and pat dry the chicken pieces. Add them to the spice mix and rub the paste all over the chicken, working some of it under the skin. Cover the bowl with plastic wrap and place in the fridge to marinate at least 2 hours or up to 8 hours.
  • Preheat the oven to 375 F (190 C). Line a sheet pan or roasting tray with parchment paper.
  • Meanwhile, prep your vegetables. You can use any combination you like, I've simply given two suggestions. Core then chop the broccoli or cauliflower into bite-sized florets, and slice the stem into thin rings. Core then thinly slice or shave the fennel bulb, keeping the delicate fronds to cook as well. Use baby or fingerling potatoes or cut regular potatoes into bite-sized dice (about 1-inch).
  • If using potatoes, place them on the prepared pan, toss with 1 tablespoon of olive oil, a couple grinds of black pepper, and ½ teaspoon Kosher salt. Bake for 20 minutes. Nestle the broccoli on top of the potatoes, then the chicken parts.
  • If using cauliflower and fennel, toss with the 1 tablespoon olive oil, a couple grinds of black pepper, and ½ teaspoon Kosher salt. Nestle the chicken parts on top.
  • Add the lemon halves to the sheet pan as well. If you like a little heat in your food, add ½ teaspoon red pepper flakes. Try to ensure everything is essentially in one single layer, so that the food roasts and does not steam.
  • Bake for 45 minutes, until the vegetables are fork-tender and chicken juices run clear. An instant-read thermometer inserted into the chicken should read at least 165 F.
  • Leave to rest for 5-10 minutes, then serve.

Notes

To make za'atar at home, combine 1 tablespoons fresh thyme leaves (minced), 1 tablespoons sesame seeds (toasted), 1 teaspoons sumac (ground), and ¼ teaspoon Kosher salt (makes about 2 heaping tablespoons). Ratios from epicurious.
Reserve the orange juice for another purpose.