Juicy Zaatar Chicken with Tahini (Printable)

Zaatar-marinated chicken thighs roasted to golden crisp, drizzled with creamy tahini and bright garnishes.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 lemon, zested and juiced
05 - 2 garlic cloves, minced
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Tahini Sauce

08 - 1/2 cup tahini paste
09 - 1/4 cup cold water, plus more as needed
10 - 1 garlic clove, finely minced
11 - 2 tablespoons lemon juice
12 - 1/2 teaspoon salt

→ Garnishes (optional)

13 - Fresh parsley, chopped
14 - Pomegranate seeds
15 - Extra drizzle of olive oil

# How to Make It:

01 - In a large mixing bowl, whisk together olive oil, zaatar, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper. Add chicken thighs and toss until thoroughly coated. Cover and refrigerate for at least 20 minutes or up to overnight for enhanced flavor.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
03 - Arrange marinated chicken thighs skin-side up on the prepared baking sheet. Roast for 30 to 35 minutes, until the skin is golden and juices run clear. The internal temperature should reach 165°F.
04 - While chicken cooks, combine tahini paste, lemon juice, minced garlic, and salt in a small bowl. Whisk in cold water incrementally until the sauce is smooth and pourable.
05 - Plate the roasted chicken and generously drizzle with tahini sauce. Garnish with chopped parsley, pomegranate seeds, and an extra drizzle of olive oil, if desired.

# Expert Suggestions:

01 -
  • The zaatar creates this incredible crust on the chicken that everyone will ask you about
  • You probably have most ingredients in your pantry already, and it comes together in under an hour
  • The tahini sauce is addictive enough that you will want to put it on everything
02 -
  • The tahini sauce will look thick and clumpy at first before the water is added, but keep whisking and it will magically transform into smooth perfection
  • Skin-on chicken thighs are absolutely essential here because the crispy texture provides such a wonderful contrast to the tender meat and creamy sauce
03 -
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute and the skin stays crisp when you cut into it
  • If your tahini sauce is too thick, cold water is always the answer, but add it literally one teaspoon at a time

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