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Crispy Za'atar Chicken Thighs

Name: Crispy Za'atar Chicken Thighs
Prep time: 56 min
Total time: 1 h 21 min
Cuisine: Middle Eastern
Ingredients: boneless chicken — 1361 g; salt — 11 g; black pepper — 3 g; red onion — 110 g; lemon — 65 g; garlic — 12 g; olive oil — 41 g; moroccan seasoning — 44 g; plain yogurt — 118 g; tahini — 14 g; lemon juice — 15 g; parsley — 7 g

Crispy Za'atar Chicken Thighs reads citrus 6.9, sourness 6.2 and richness 6.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.0 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 8.7 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 7.3 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 6.9 · Sourness 6.2 · Richness 6.1 · Fruity 4.9 · Umami 4.3 · Salinity 4.2 · Nutty 4.0 · Allium 3.7 · Herbaceous 2.3 · Funk & Ferment 2.2 · Warm Spice 1.9 · Bitterness 1.7 · Earthy 1.4 · Floral 1.3 · Sweetness 1.3 · Heat 1.0

What's in it (12)

boneless chicken — 1361 g
salt — 11 g
black pepper — 3 g
red onion — 110 g
lemon — 65 g
garlic — 12 g
olive oil — 41 g
moroccan seasoning — 44 g
plain yogurt — 118 g
tahini — 14 g
lemon juice — 15 g
parsley — 7 g

Time & effort: about 1 hr 21 min (56 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.2 kcal, 23.6 g protein, 2.8 g fat, 2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken thighs dry with paper towels; season all over with 1 3/4 teaspoons of the kosher salt and the black pepper. Let sit at room temperature 15-20 minutes to dry-brine while you prep the vegetables.
Heat the oven to 425°F. Scatter the sliced red onion, lemon slices, and smashed garlic in an even layer across a 9x13-inch baking dish or rimmed sheet pan.
In a small bowl, stir together 2 tablespoons of the olive oil and the za'atar to form a thick paste.
Rub the za'atar paste over the chicken thighs, working it under and over the skin so the spice sits directly against the meat as well as on top.
Nestle the chicken skin-side up on top of the onion and lemon layer; drizzle with the remaining 1 tablespoon olive oil and the remaining 1/2 teaspoon salt.
Roast until the skin is deeply golden and crackly and a thermometer inserted at the thickest part reads 165°F, 35-40 minutes.
While the chicken roasts, whisk the yogurt, tahini, lemon juice, and a pinch of salt in a small bowl until smooth; thin with a teaspoon of water if needed. Set aside.
If the skin isn't yet deeply crisp after roasting, run the pan under the broiler 2-3 minutes, watching closely, until the skin blisters and darkens further.
Let the chicken rest 5 minutes, then spoon the softened onion, lemon, and pan juices over top. Scatter with parsley and serve with the yogurt-tahini sauce.

Dishes with a similar flavor shape

Harissa Chicken and Chickpea Sheet Pan — Middle Eastern
Musakhan (Sumac Chicken on Taboon Bread) — Palestinian
Gnocchi with Crispy Sage Butter and Parmesan — Italian
Crispy Lemon-Oregano Chicken Thighs — Greek
Butternut Squash Ravioli with Brown Butter and Sage — Italian

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.