Baked Zaatar Yogurt Chicken
This baked yogurt chicken is ultra-juicy, thanks to a Greek yogurt marinade infused with za’atar, garlic, and lemon. A simple yet flavorful dish, perfect for serving with couscous, warm pita, or fresh salads.
Ingredients
- For the Chicken:
- 2 lbs 8 pieces boneless chicken thighs or breasts (skin on or off)
- For the Marinade:
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- 3 tbsp lemon juice + zest from 1 lemon
- 2 cloves garlic crushed and chopped
- 2 tbsp za’atar seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes or Aleppo flakes
- For Serving:
- ¼ cup fresh parsley chopped
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, za’atar, salt, black pepper, and red pepper flakes.
- Marinate the chicken: Place the chicken in a gallon-sized plastic bag or a large container. Pour the marinade over, ensuring all pieces are well coated. Seal and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
- Bake the chicken: Remove chicken from the marinade, shaking off excess. Arrange in a single layer in the baking dish. Bake uncovered for 45 minutes, or until golden brown and internal temperature reaches 165°F (75°C) (See Note 1).
- Serve: Garnish with fresh parsley and serve with couscous, warm pita, or a fresh salad.
Notes
- Note 1: Cooking time may vary based on the thickness of the chicken pieces. Use a meat thermometer to ensure the chicken is fully cooked.
- For extra crispiness, broil the chicken for 2-3 minutes at the end of baking.
- Substitute Aleppo flakes for a milder, fruitier spice kick.