Crispy Baked Za'atar Chicken Thighs
Hello hi how are you! I’ve spent the entire day working but also watching Alyssa Edwards yell at children on Dancing Queen on Netflix so my nerves are a little shot but that doesn’t mean I can’t put together the words to introduce this new recipe right? Right?!!!??
It’s a recipe I’m excited to share because it combines two of my favorite things that don’t make it on to this blog all that much: za’atar and chicken thighs.
And let’s talk about thighs for a second.
I know that in the green juice covered clusterfuck that is online food culture, boneless skinless chicken breast is for sure the crowned queen bee of animal protein. And we love it! A lot of our favorite recipes use boneless skinless chicken breast! But anyone with a mouth and an honest bone in their body knows that dark meat chicken (like thighs) when done right, is far more delicious. Fat is flavor and we love flavor.
Oh and za’atar! Do you know what za’atar is? It’s a middle eastern spice blend, and it’s kind of hard to describe but basically it’s really savory and combines marjoram and sumac and oregano and sesame seeds. It’s verrrry much so gonna bring the flavors of the middle east into your mouth hole, so pairing this chicken with hummus or baba ganoush or tabouli or just some straight up pita bread is a really good way to go!
And quick note here, you can make your own za’atar, but we’re very busy ladies and love the blend we find in the bulk section of Whole Foods, so that’s what we’re using! You can likely also find it at an international food store :)
We’ll be making this sweet baby angel live on camera Wednesday October 10th at 8 pm EST on Instagram Live, so join us!
Cripsy Baked Za’atar Chicken Thighs
serves 2 + takes 45 minutes + costs about $15
3 - 4 chicken thighs, bone in and skin on
3 tablespoons za’atar (we use a great one from Whole Foods, but you can also find it at an international food store or make your own).
1 tablespoon minced fresh oregano
1 tablespoon sesame seeds
1/3 cup olive oil
pinch of salt
2 lemons, sliced into wedges
1 can chickpeas, drained and rinsed, optional
Hummus and pita bread for serving
Position an oven rack three down from the top and preheat the oven to 400 degrees F.
Pat the chicken thighs dry with a paper towel ands place in a large cast iron skillet.
In a small bowl, whisk together the za’atar, oregano, sesame seeds, olive oil, and salt to taste. Spoon evenly over the chicken thighs, using it all.
Add the lemon slices and chickpeas if using, and bake for 20 minutes. Remove from the oven, use a spoon to baste the chicken thighs with olive oil from the pan, and bake for a remaining 15 minutes. Turn the oven off and set the broiler to hi and broil for 5 minutes.
Remove from the oven, carefully squeeze the charred lemon over the chicken (use tongs if it’s too hot), and serve immediately with hummus and pita.
The chicken will loose it’s crispiness rather quickly, so make sure to serve immediately after taking out of the oven.