Best Zaatar Chicken With Garlicky Yogurt Recipes

Za'atar Chicken with Garlicky Yogurt image

Provided by Aaron Crowder

Yield 4 servings

Number Of Ingredients 11

4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)
2 medium red onions, cut into 1"-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 lemon, quartered, seeds removed
Kosher salt
1/3 cup extra-virgin olive oil
1 1/2 cups plain whole-milk Greek yogurt
3 Tbsp. za'atar
1 tsp. ground coriander
1 tsp. finely grated lemon zest
1 tsp. finely grated lime zest

Steps:

Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50-60 minutes.
Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10-15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
Finely grate remaining garlic clove into another small bowl. Add za'atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za'atar mixture until you've reached an oily consistency (about 1/3 cup). Mix in a pinch of salt.
Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za'atar oil.

Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

Provided by Melissa Clark

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.