Zaatar Tahini Chicken Thighs

The first time my neighbor Nadia brought this dish to our building potluck, I literally followed her home begging for the recipe. The way that zaatar and tahini caramelized into the chicken skin created this incredible crust that had everyone hovering around the serving platter. Now it's become my go-to when I want something that looks impressive but actually gives me time to relax while the oven does the work.

Last winter when my sister was recovering from surgery, I made a double batch of this chicken and brought it over with some warm pita and hummus. She called me two days later saying she'd eaten it for every single meal and could I please teach her how to make it. There's something so comforting about food that feels nourishing and indulgent at the same time.

Ingredients

• 8 bone-in, skin-on chicken thighs: The bone and skin are absolutely essential here, they keep the meat incredibly moist and create that crispy exterior that makes this dish sing
• 1/3 cup tahini: Use a well stirred jar of good quality sesame paste, the creamier the better for that luxurious coating
• 3 tablespoons olive oil: Extra virgin adds a lovely fruity note that complements the earthy zaatar beautifully
• 2 tablespoons fresh lemon juice: Fresh squeezed makes a noticeable difference, cutting through the richness and brightening everything up
• 2 tablespoons zaatar spice blend: If you can find it at a Middle Eastern market, hunt down a blend with sumac, that tangy brightness is what makes zaatar so special
• 3 garlic cloves, minced: Don't be shy with the garlic, it mellows beautifully during roasting
• 1 teaspoon ground cumin: Adds that warm, earthy backbone that ties all the flavors together
• 1 teaspoon smoked paprika: This little bit of smokiness creates depth and makes the chicken taste like it's been cooking over a fire
• 1 teaspoon salt: Essential for drawing out the chicken's natural flavors and helping the marinade penetrate
• 1/2 teaspoon black pepper: Freshly cracked gives you those little spicy hits throughout
• Fresh parsley and toasted sesame seeds: The parsley adds fresh color and the sesame seeds echo the tahini flavor while adding crunch

Instructions

Whisk together the luscious marinade:

In a large bowl, combine the tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper. Whisk vigorously until you have a smooth, creamy mixture that smells absolutely incredible.

Coat the chicken thoroughly:

Pat your chicken thighs completely dry with paper towels, then add them to the bowl and turn them over and over until every piece is generously coated. Cover and let them hang out in the refrigerator for at least an hour, though overnight is even better.

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper. Trust me, you'll thank yourself later when cleanup takes thirty seconds.

Arrange for maximum crispiness:

Place those marinated thighs skin side up on your prepared sheet, making sure they're not crowded. Spoon any remaining marinade over the top because every drop of flavor counts.

Roast to golden perfection:

Slide into the oven and roast for 30 to 35 minutes until the skin is gorgeously golden and lightly crisped, and the chicken reaches 175°F internally. Watch how your kitchen starts smelling amazing.

Add the optional crunch:

If you want extra crispy skin, switch your oven to broil for just 2 minutes at the end. Keep a close watch though, tahini can go from perfect to burnt quickly.

Rest and garnish:

Let the chicken rest for 5 minutes, then scatter with fresh parsley and those toasted sesame seeds. Serve with lemon wedges so everyone can add that final bright squeeze.

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This recipe became my dinner party staple after I made it for my book club and they spent the entire meal discussing whether the chicken or the conversation was better. One member actually asked if she could take the leftover sauce home on her finger. Now whenever I smell zaatar toasting in the oven, I think of that evening and how the simplest meals often create the best memories.

Serving Suggestions That Work

I love serving this with warm pita bread that's been brushed with olive oil and sprinkled with a little zaatar, then grilled until slightly charred. The bread is perfect for scooping up any of those incredible pan juices. A simple cucumber and tomato salad with a bright lemon dressing cuts through the richness beautifully.

Make It Your Own

Sometimes I'll add a tablespoon of pomegranate molasses to the marinade for a sweet tart twist that's absolutely gorgeous. You can also stir in some chopped fresh herbs like oregano or thyme if you want to emphasize the Mediterranean flavors even more. The recipe is wonderfully forgiving.

Storage And Reheating

This chicken actually tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to four days. When reheating, use the oven at 350°F for about 15 minutes to help recrisp the skin, though the microwave works in a pinch.

• Never marinate for more than 24 hours or the lemon juice can start breaking down the chicken texture
• Freeze the raw marinated chicken for up to 3 months, just thaw completely before roasting
• The pan juices are liquid gold, save them to drizzle over leftover rice or roasted vegetables

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There's something deeply satisfying about a recipe that transforms simple ingredients into something extraordinary. I hope this finds its way into your regular rotation and creates as many warm moments around your table as it has around mine.

Common Recipe Questions

→ How long should I marinate the chicken?

Marinate for at least 1 hour, but overnight marinating yields the deepest flavor penetration. The chicken can marinate up to 8 hours in the refrigerator.

→ Can I use boneless chicken thighs?

Yes, boneless thighs work well. Reduce the baking time by 5-7 minutes and check for an internal temperature of 165°F (74°C).

→ What can I serve with zaatar chicken?

Warm pita bread, basmati rice, roasted vegetables, or a fresh cucumber-tomato salad complement the rich flavors perfectly.

→ Is this dish dairy-free?

Yes, this dish is completely dairy-free. Tahini provides a creamy texture without any dairy products, though it does contain sesame.

→ How do I store leftovers?

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

→ What if I can't find zaatar spice blend?

You can make your own by combining equal parts dried thyme, sumac, and toasted sesame seeds with a pinch of salt.