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4-Ingredient Za’atar Chicken Thighs

This super flavorful dinner comes together with just four ingredients (plus salt, pepper, and oil). The tahini and parsley are nice, but optional!
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Servings: 6
Calories: 304
Ingredients Method Notes

Ingredients
  

  • 2 medium lemons, divided
  • 4 tablespoons olive oil, divided
  • 3 tablespoons plus 1 teaspoon za’atar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (6 to 8)
  • 2 medium broccoli crowns or 1 medium head cauliflower (1 1/2 to 2 pounds)
  • Tahini, for serving (optional)
  • Chopped fresh parsley leaves, for garnish (optional)

Method
 

  1. Finely grate the zest of 1 medium lemon into a medium bowl. Juice the zested lemon until you have 3 tablespoons. Reserve 1 tablespoon lemon juice; add the remaining juice to the bowl of zest. Cut the remaining 1 lemon into wedges and reserve for serving.
  2. Add 2 tablespoons of the olive oil, 3 tablespoons of the za'atar, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper to the bowl of zest, and stir to combine. Add 2 pounds boneless, skinless chicken thighs and rub all over with the za’atar mixture. Let marinate at room temperature while you prep the vegetables and heat the oven, at least 10 minutes.
  3. Arrange a rack in the middle of the oven and heat the oven to 425℉.
  4. Cut 1 medium broccoli crown or 1 medium head cauliflower into 1/2-inch thick pieces and place on a rimmed baking sheet. Drizzle with the reserved lemon juice and remaining 2 tablespoons olive oil. Season with the remaining 1 teaspoon za’atar and 1/2 teaspoon kosher salt, and use your hands to toss until evenly coated. Push the vegetables to the sides of the baking sheet in an even layer to make room for the chicken. Place the chicken in a single layer on the baking sheet.
  5. Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 20 to 25 minutes. Squeeze the reserved lemon wedges over the chicken. Drizzle some tahini all over and garnish with chopped fresh parsley leaves if desired.
  6. Recipe Notes

Notes

  • For perfectly juicy chicken, use an instant-read thermometer; look for an internal temperature of 165°F to ensure it’s cooked through without drying out.
  • Let the chicken marinate for at least 10 minutes, but if you have time, an overnight soak in the marinade will intensify the flavors significantly.
  • To prevent the broccoli or cauliflower from burning, toss them with olive oil and za’atar just before adding them to the oven, and always arrange them in a single layer on the baking sheet.
  • If you have leftover chicken, try shredding it for salads or grain bowls the next day; it adds great flavor and texture to your meals!
  • Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently in the oven at 350°F for the best texture.