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A close-up of a rustic skillet filled with roasted Chicken Thighs with Lentils, garnished with fresh thyme and pomegranate seeds.

Baked Zaatar Yogurt Chicken

Tender chicken thighs marinated in a tangy Greek yogurt and aromatic za'atar blend, then baked to perfection. This flavorful dish is simple to prepare and makes for a delicious, healthy weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade
  • 1.5 lbs Boneless, Skinless Chicken Thighs trimmed of excess fat
  • 1 cup Plain Greek Yogurt full-fat recommended
  • 3 tbsp Za'atar Spice Blend
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice freshly squeezed
  • 3 cloves Garlic minced
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
For Garnish (Optional)
  • 2 tbsp Fresh Parsley chopped
  • 1 Lemon cut into wedges

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13 inch baking dish
  • Measuring Spoons and Cups
  • Tongs

Method
 

Prepare the Marinade
  1. In a large mixing bowl, combine the Greek yogurt, za'atar, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until well combined and smooth.
Marinate the Chicken
  1. Add the trimmed boneless, skinless chicken thighs to the yogurt mixture. Ensure each piece is thoroughly coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor. You can also marinate overnight.
Bake the Chicken
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or line with parchment paper.
  2. Arrange the marinated chicken thighs in a single layer in the prepared baking dish, ensuring not to overcrowd. Discard any excess marinade from the bowl.
  3. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For a slightly browned exterior, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Serve
  1. Remove from the oven and let the chicken rest for 5 minutes before serving.
  2. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

Notes

This chicken pairs wonderfully with rice, couscous, a simple green salad, or roasted vegetables. For extra flavor and moisture, don't discard the pan juices – drizzle them over the chicken when serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.