Best Oven Roasted Zaatar Chicken Breasts Recipes
ONE SHEET PAN ROASTED ZA'ATAR CHICKEN AND POTATOES
A one sheet pan roasted za'atar chicken and potatoes dinner. Chicken crusted with za'atar spices, olive oil, garlic and lemon juice. I toss it all into a zip-top bag and give it a good shake before baking it. It's a crowd pleaser
Provided by Marzia
Categories 30 Minute Meals
Time 1h
Number Of Ingredients 8
Steps:
- Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you'd like.
- Combine the olive oil, lemon juice, 2 tablespoons of za'atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).
- Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like.
- Bake the roasted za'atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
ROAST CHICKEN WITH LEMON AND ZA'ATAR
This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.
Provided by Susan Spungen
Categories dinner, poultry, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
- Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
- Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
- Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
- Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love