Lebanese Lemon Zaatar Chicken
A vibrant dish that harmonizes tender chicken with zesty lemon and aromatic zaatar spices, perfect for any occasion.
Ingredients
For the Marinade
- 3 tablespoons zaatar spice mix
- 3 tablespoons olive oil
- 2 pieces lemons (juice of 2, wedges for serving)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional) for added flavor
For the Chicken
- 4 pieces chicken thighs or breasts, bone-in or boneless
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a mixing bowl, combine the zaatar, olive oil, lemon juice, minced garlic, salt, black pepper, and paprika (if using) to create a flavorful marinade.
- Add the chicken pieces to the marinade, ensuring they are well-coated. You can use a resealable plastic bag for easier mixing.
- Let the chicken marinate for at least 30 minutes, or preferably for 2 hours, in the refrigerator.
Cooking
- Preheat the oven to 425°F (220°C).
- Place the marinated chicken on a baking sheet lined with parchment paper or lightly greased.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- For a crispy skin, turn on the broiler for the last 2-3 minutes of cooking, watching closely to prevent burning.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Serve the chicken garnished with fresh parsley and lemon wedges.
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Notes
For best flavor, marinate the chicken overnight. Adjust cooking time for boneless chicken to prevent drying out.