A tasty Za'atar Roasted Chicken Breast recipe. The chicken is marinated perfectly with the Za'atar spice mixture. The meat is so juicy and packed with Middle Eastern flavors. It's the perfect chicken recipe for any weeknight dinner.
Today I am going to share this easy Za'atar Roasted Chicken Breast recipe, served with mixed harvest grains: Couscous, lentils, orzo, baby garbanzo beans, and red quinoa. Also, check out another Middle East recipe: Lamb Kofta Kebabs
What Is Za'atar Spice Mix:
Za'atar is a traditional Middle Eastern spice mix, which contains a combination of thyme, sesame seed, sumac (a tart and tangy spice made from ground sumac berries), and salt.
You can purchase the pre-made Za'atar spice mix at any International market or make your own Za'atar spice at home. You can find the Za'atar spice mix recipe below.
This particular spice mix offers a tasty and tangy flavor that's delicious and a perfect addition to any recipe. You can use the spice mix to marinate chicken, for flavorful fish, sweet-savory pastries, roasted vegetables or it can be sprinkled over bread or yogurt.
I hope you'll enjoy this Za'atar Roasted Chicken Breast recipe. Don't forget to share this recipe on social media and come back here to share your review!
📖 Recipe
Easy Za'atar Roasted Chicken Breast
Ingredients
- 2 x 10 oz chicken breasts
- 1 tablespoon Za'atar spice mix, (store-bought or follow the recipe below to make your own spice mix)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tbs olive oil
- ½ teaspoon smoked paprika powder
- 3-4 cloves garlic, (minced)
- 8 thin slices fresh lemon
Instructions
To marinate chicken breast:
- In a medium mixing bowl, combine Za'atar spice mix, kosher salt, black pepper, olive oil, smoked paprika powder and garlic.
- Place the chicken and the spice mixture in a freezer bag or ziplock. Press the air out and then massage the marinade into the chicken until evenly coated. Refrigerate for 2 hours.
Roasting the Chicken Breast:
- Preheat the oven to 425° F
- (Optional)Place the marinated chicken onto a grill. Sear the chicken breast for 1-2 minutes on each side just until it gets the perfect grill marks.
- Transfer the seared chicken with marinating sauce into a baking sheet.
- Place 2 lemon slices on the bottom of each chicken and 2 more on the top of each chicken.
- Bake for 20-30 minutes depending on the size of the chicken breasts or until the chicken is fully cooked and until the internal temperature reaches 165°F.
- Serve with whole grains and salad. Enjoy!
Nutrition
📖 Recipe
Za'atar Spice Mix
Ingredients
- 2 tablespoons minced fresh thyme
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons ground sumac
- ½ teaspoon coarse salt
Instructions
- Mix all the ingredients in a mixing bowl
- The za'atar spice mix can be refrigerated for 1 week
Ricci says
Oh, my, yum! This looks fantastic. Your photos are mouthwatering!
Julia Fisher says
Scrumptious looking images and bursting with varied flavors. I usually pan-roast my chicken, as the weather is too warm here to use the oven regularly. You've provided a complete meal option with this recipe. I love zaatar having spent a few years in the middle east. But I’ve noticed a difference in the zaatar blend in our food stores. I guess most of them lack quality ingredients like sumac and sesame seeds and the real zaatar herb or Syrian oregano as its called. I recently bought some quality zaatar online that tasted like the classic version I was used to. A friend recommended this site - http://www.eatzaatar.com.
Lauren says
Just tried this.. and it was delicious!
Would it also work with boneless, skinless chicken thighs?
Rika Livingston says
Hi Lauren,
I am so glad that you enjoyed this recipe. Yes, of course, you can use boneless, skinless chicken thighs. It takes about 30-45 minutes, depending on the size of your chicken thighs.
Erin Vasicek says
The za'atar ingredient list is blank!
Rika Livingston says
Hi, Erin
Thanks for bringing this to my attention! I just readded the missing recipe box for the Za'atar spice mix. Please let me know if you still have any other questions.
Best,
Rika