Entree: Lebanon – Levant – دجاج بالزعتر ➤ Dajaj bil za'atar (Za'atar Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Additional 5 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, plus extra for drizzling
- 2 tbsp (12 g) za'atar seasoning blend
- 2 tbsp (20 g) sesame seeds or mixed seeds
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1 lemon, zested and juiced (about 2 tbsp (30 ml) juice)

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, plus extra for drizzling
- 2 tbsp (12 g) za'atar seasoning blend
- 2 tbsp (20 g) sesame seeds or mixed seeds
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, minced
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)

Instructions

1. Preheat oven to 425°F (220°C). In a small bowl combine olive oil, za'atar, sesame or mixed seeds, minced garlic, lemon zest, lemon juice, salt, and pepper to form a paste.
2. Pat chicken dry and rub the za'atar paste evenly over each breast. Arrange breasts on a rimmed baking sheet or in an ovenproof dish; drizzle a little olive oil over each.
3. Roast in the preheated oven 18–22 minutes, until the chicken registers 165°F (74°C) at the thickest point and juices run clear.
4. Remove from oven and let rest 5 minutes before slicing. Serve with a wedge of lemon and a sprinkle of extra za'atar if desired.