Lemon Chicken Za’atar
Za’atar is a spice blend that’s used all over the Middle East and Mediterranean, and it has many regional variations. Along with the herbs and spices, lemon adds a tangy edge. It’s an easy way to add a lively finish to chicken, yet fancy enough for company.
Ingredients
- 4 chicken breasts boneless & skinless
- Salt to taste
- Pepper to taste
Marinade
- 2 lemons zest & juice
- 2/3 cup olive oil
- 1 tablespoon dried thyme
- 1 tablespoon cinnamon ground
- 1 teaspoon paprika ground
- 1/2 teaspoon kosher salt
- 8 cloves garlic crushed
- 3 shallots chopped
Za'atar Spice
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sumac
- 1/2 teaspoon kosher salt
- 1/2 teaspoon aleppo chili flakes
Garnish (optional)
- 1 pink lemon
- 1 tablespoon maple syrup
- Salt to taste
- Black pepper to taste
- 1/4 cup green onions chopped
Instructions
At least 4 hours before
- Add all the ingredients for the marinade into a large baking dish.
- Sprinkle the chicken with salt and pepper, and add to the marinade dish. Spoon the marinade over the chicken. Prick the meat a little with a fork, and turn the chicken over a few times to work it into the meat.
- Cover the dish, and marinate in the fridge for at least 4 hours, and overnight if you like.
When you're ready
- Preheat the oven to 400 °F.
- Transfer the chicken to a clean baking dish.
- Sprinkle with 1-2 tablespoons of the Za’atar spice, and use a spoon or fork to press it into the meat on both sides.
- Place the dish in the oven and bake for 30 to 35 minutes, or until cooked thoroughly.
- Turn the oven setting to broil, and broil for 2-3 minutes for a spicy finish.
- Remove from the oven when done, and sprinkle with a little more Za’atar spice.
Garnish
- Zest the pink lemon, and with a very sharp kitchen knife, cut away any remaining peel or white pitch.
- Cut into the membranes to release the flesh only into a small bowl.
- Squeeze any remaining juice over the flesh (supremes) and zest.
- Add the maple syrup, and stir. Let it sit at room temperature for about 10 minutes.
- Add salt and black pepper to taste.
- Divide between the chicken breasts, and then sprinkle the chopped green onion on top.
Notes
Note:
- The recipe for the spice makes more than you’ll need, so you can use it to add delicious flavor to any dish. Just keep it in a covered container away from direct sunlight.
- Image by SK (CC BY-ND 2.0 license) – (cropped & rotated to focus on the chicken)
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