Za’atar Roasted Chicken Breast with Lemon, Sumac, and Toasted Nuts Recipe
This Za’atar Roasted Chicken Breast recipe features succulent bone-in, skin-on chicken breasts marinated in a fragrant blend of lemon juice, olive oil, and Middle Eastern spices such as sumac, allspice, cinnamon, and Za’atar. Roasted to juicy perfection, the chicken is garnished with toasted almonds, pine nuts, fresh parsley, and a finishing sprinkle of sumac and Za’atar, offering a vibrant and aromatic flavor profile perfect for an impressive yet easy dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 45 minutes
- Yield: Serves 4 to 6
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Chicken and Garnish
- 4 chicken breasts, bone in, skin on
- Salt and pepper, to taste
- 3 tbsp Za’atar, divided
- 2 tbsp toasted shaved almonds
- 1 tbsp toasted pine nuts
- 1/2 cup chopped fresh parsley leaves
Marinade
- 2 lemons, juice of
- 2/3 cup extra virgin olive oil
- 1 tbsp Sumac, plus more for later
- 1 tbsp allspice
- 1 tbsp cinnamon
- 1 tsp paprika, plus more for later
- 7 large garlic cloves, lightly crushed
- 1 medium red onion, sliced or roughly chopped
- 1/2 large lemon, sliced
Instructions
- Prepare the Marinade: In a mixing bowl, combine the lemon juice, extra virgin olive oil, sumac, allspice, cinnamon, paprika, crushed garlic cloves, sliced red onion, and lemon slices to form the marinade.
- Marinate the Chicken: Place the chicken breasts in a deep pan. Sprinkle with salt and pepper. Pour the marinade over the chicken, carefully working some of the marinade underneath the skin to infuse maximum flavor. Cover the pan and refrigerate for 4 hours to allow the chicken to soak in the flavors.
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for roasting.
- Prepare Chicken for Roasting: Transfer the marinated chicken along with the marinade into a baking dish or cast iron skillet. Sprinkle additional sumac and paprika over the chicken. Sprinkle 1 tablespoon of Za’atar on top, and carefully work another tablespoon underneath the skin. Reserve the last tablespoon of Za’atar for later garnishing.
- Roast the Chicken: Place the chicken in the preheated oven and roast for 30 to 35 minutes. Check that the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) to ensure it is thoroughly cooked. Remove the chicken from the oven and let it rest for 5 minutes to retain juiciness.
- Garnish and Serve: Sprinkle the roasted chicken with more sumac and the remaining tablespoon of Za’atar. Garnish generously with toasted shaved almonds, toasted pine nuts, and chopped fresh parsley leaves. Serve and enjoy!
Notes
- Marinating the chicken beneath the skin is key to infusing deep flavor.
- Use bone-in, skin-on chicken breasts for juicier results.
- Let the chicken rest after roasting to keep it tender and juicy.
- Adjust the amount of sumac and Za’atar to taste for a more or less intense Middle Eastern flavor.
- To toast the nuts, gently heat in a dry pan over medium heat until golden and fragrant.
