Description
A flavorful and aromatic za’atar chicken dish, marinated to perfection and roasted for a juicy, tender meal that celebrates the harmony of spices and lemon.
Ingredients
- 5 chicken legs (about 2.4 lb / 1 kg)
- 1½ tablespoons za’atar seasoning
- Juice of 1 lemon
- Zest of 1 lemon
- 1 medium onion (sliced into rounds)
- 1 tablespoon garlic paste
- 1 tablespoon tomato paste
- ¼ cup olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the za’atar seasoning, lemon juice, lemon zest, garlic paste, tomato paste, olive oil, salt, and black pepper. Mix thoroughly to create a marinade.
- Trim any unwanted fat and excess skin from the chicken legs. With a sharp knife, make three incisions on each leg.
- Add the chicken legs to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the fridge for at least 2 hours, or overnight for optimal flavor.
- Preheat the oven to 400F (200C).
- Place the sliced onions and squeezed lemon halves in a rimmed baking tray. Lay the marinated chicken legs on top.
- Roast for 35-45 minutes, or until golden brown and the internal temperature reaches 165F (74C), basting halfway through cooking.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
For extra crispiness, broil the chicken for a few minutes at the end. Ensure chicken is stored properly if leftovers remain.
