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Chicken

Za’atar-Roasted Chicken with Chickpeas

This za’atar-roasted chicken is bursting with vibrant flavors. Za’atar—a fragrant blend of dried oregano, thyme and/or marjoram, sumac and toasted sesame seeds—mingles with lemon and garlic, infusing chicken thighs and chickpeas with tangy, earthy and savory notes. This delicious meal is roasted on one sheet pan, making it not only full of flavor but also easy to prepare and clean up, creating a satisfying, hassle-free meal that’s perfect for busy nights.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lemon juice (from 2 lemons)
  • 1½ tablespoons za’atar
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 (6-ounce) bone-in, skin-on chicken thighs
  • 2 (15½-ounce) cans no-salt-added chickpeas, rinsed
  • 2 small yellow onions, cut into ½-inch-thick wedges
  • 1 medium lemon, sliced (about ½ cup)
  • 1 whole head garlic, halved crosswise
  • ½ cup crumbled feta cheese
  • ¼ cup fresh cilantro leaves

Directions

  1. Preheat oven to 425°F with rack in upper third position. Whisk ⅓ cup oil, ⅓ cup lemon juice, 1½ tablespoons za’atar, ¾ teaspoon salt and ½ teaspoon pepper together in a large bowl until combined. Add chicken, rinsed chickpeas and onion wedges; toss until coated. Spread in an even layer on a large rimmed baking sheet, placing the chicken skin-side up. Arrange lemon slices and garlic halves, cut-sides down, around the chicken.
  2. Roast until the chicken is browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 35 minutes. Squeeze garlic cloves from their skins onto the chickpea mixture; discard the skins. Sprinkle the mixture with ½ cup feta and ¼ cup cilantro leaves.