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Savory Baked Za’atar Chicken Thighs

Savory Baked Za’atar Chicken Thighs for a Flavorful Feast

Enjoy Savory Baked Za’atar Chicken Thighs that transport you to the Mediterranean with every bite. Easy to make and gluten-free!
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Mediterranean
Calories: 320

Ingredients
  

For the Marinade
  • 1/2 cup Tahini Ensure it's smooth for best results.
  • 2 tablespoon Za’atar Essential for the unique flavor.
  • 2 tablespoon Red Wine Vinegar Provides acidity; can substitute lemon juice.
  • 2 tablespoon Fresh Lemon Juice Opt for fresh lemons.
  • 3 clove Garlic Minced; fresh preferred.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Preferred for juiciness.
For the Garnish
  • 1/4 cup Fresh Parsley For garnish.
  • 1 lemon Lemon Wedges For serving.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine tahini, za’atar, red wine vinegar, fresh lemon juice, minced garlic, salt, and pepper. Whisk until smooth.
  2. Place chicken thighs into the marinade, ensuring each is coated. Reserve some marinade. Cover and marinate in the refrigerator for at least 1 hour.
  3. Preheat your oven to 400°F (200°C).
  4. Line a baking sheet with parchment paper and arrange marinated chicken thighs. Drizzle remaining marinade over them.
  5. Bake for 35-40 minutes until golden-brown and internal temperature reaches 165°F (74°C).
  6. Once cooked, remove from oven, let rest, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 8gProtein: 27gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 600mgPotassium: 450mgFiber: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Marinating overnight enhances flavors. Monitor cooking time with a meat thermometer. Avoid overcrowding the baking sheet.

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