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Za'atar Marinated Roast Chicken Th thighs with Roasted Potatoes and Carrots Recipe

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3.8 from 2 reviews

This Za'atar Chicken recipe features succulent, marinated chicken thighs infused with Middle Eastern za'atar seasoning, lemon, and garlic, roasted to golden perfection alongside crispy potatoes and carrots. Perfectly balanced flavors and a crispy skin make this dish an easy and flavorful weeknight dinner or special occasion meal.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Marinade and Chicken

  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 lemon, juiced
  • 2 tablespoons za'atar
  • 3/4 cup extra virgin olive oil
  • 3 pounds skin-on, bone-in chicken thighs

Vegetables

  • 2 large russet potatoes
  • 4 large carrots
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic powder
  • 2 tablespoons za'atar (for dusting)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together garlic, kosher salt, lemon juice, 2 tablespoons za'atar, and olive oil until well combined.
  2. Marinate the chicken: Add the chicken thighs to the bowl and turn them to coat evenly with the marinade. Cover and refrigerate for at least 2 hours or up to 12 hours to allow flavors to permeate.
  3. Preheat the oven: Arrange an oven rack in the middle position and preheat the oven to 425°F (220°C). Line a large baking sheet with non-stick foil for easy cleanup.
  4. Prepare the vegetables: Peel the potatoes and cut into 1-inch thick disks. Peel the carrots and cut on the bias into 1-inch pieces. Place them in a mixing bowl.
  5. Season the vegetables: Add olive oil, kosher salt, and granulated garlic powder to the potatoes and carrots. Stir to coat evenly.
  6. Arrange chicken and vegetables: On the prepared baking sheet, place the marinated chicken thighs skin side up. Arrange the seasoned potatoes and carrots around the chicken.
  7. Bake the dish: Place the baking sheet in the oven and roast for 45 minutes. Remove the pan and baste the chicken with pan juices, then carefully spoon off several tablespoons of excess liquid to prevent sogginess.
  8. Finish roasting: Return the pan to the oven and bake an additional 15 minutes until the chicken skin is deep golden brown and the internal temperature reaches 175°F (79°C). The potatoes and carrots will be tender and golden.
  9. Serve: Remove from oven, transfer chicken to a serving platter, and dust the chicken with remaining 2 tablespoons of za'atar before serving.

Notes

  • For best results, marinate the chicken for at least 4 hours or overnight for maximum flavor.
  • You can substitute chicken thighs with drumsticks or bone-in chicken breasts, adjusting cooking time accordingly.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 175°F for juicy, fully cooked meat.
  • Remove excess liquid after 45 minutes of baking to help crisp up the chicken skin.
  • Za'atar can be found in Middle Eastern markets or specialty spice shops; it adds a unique herby and tangy flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/zaatar-marinated-roast-chicken-th-thighs-with-roasted-potatoes-and-carrots-recipe/