Zaatar Tahini Chicken Thighs (Printable version)
Tender chicken thighs coated in zaatar and tahini, roasted until crispy and golden with rich Middle Eastern spices.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)
→ Marinade
02 - 1/3 cup tahini (sesame paste)
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons zaatar spice blend
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon toasted sesame seeds
13 - Lemon wedges, for serving
# How to Prepare:
01 - In a large bowl, whisk together tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper until smooth and well combined.
02 - Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour (up to 8 hours for deeper flavor).
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
04 - Arrange marinated chicken thighs skin side up on the prepared baking sheet. Spoon any extra marinade over the top.
05 - Roast for 30-35 minutes, or until the skin is golden, lightly crisped, and the internal temperature reaches 175°F.
06 - For extra crispiness, broil on high for 2 minutes at the end.
07 - Remove from oven and rest for 5 minutes. Garnish with parsley, toasted sesame seeds, and serve with lemon wedges.
# Expert advice:
01 -
- The tahini creates this incredible rich crust while keeping the chicken insanely juicy inside
- Zaatar brings this tangy, nutty, slightly citrusy flavor that makes everyone ask what is in this
02 -
- Patting the chicken completely dry before marinating is the difference between crispy skin and sad flabby skin
- Room temperature marinade incorporates better, so take the tahini and lemon out of the fridge about 20 minutes before you start
03 -
- Line your baking sheet with parchment paper, not foil, because tahini can react with aluminum foil during cooking
- Let the chicken come to room temperature for 20 minutes before roasting for more even cooking