Zaatar Tahini Chicken Thighs (Print)

Tender chicken thighs seasoned with zaatar and served with a creamy tahini-garlic drizzle.

# Ingredients:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper

→ Tahini-Garlic Sauce

08 - ⅓ cup tahini
09 - 2 garlic cloves, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon sea salt

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil, then add zaatar, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to coat all pieces evenly.
02 - Place seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet in a single layer.
03 - Roast for 45 to 55 minutes until skin is golden brown and internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
04 - While chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and salt in a bowl until smooth and creamy. Add water 1 teaspoon at a time as needed to achieve a pourable consistency.
05 - Remove chicken from oven and let rest for 5 minutes. Drizzle generously with tahini-garlic sauce, garnish with fresh parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • Crispy skin that shatters under your fork paired with meat so juicy it needs no apologies.
  • The tahini sauce is secretly the easiest thing you'll make, yet it tastes like you've been practicing Middle Eastern cooking for years.
  • Everything cooks in one shot, leaving you with minimal cleanup and maximum flavor.
02 -
  • Tahini wants room temperature ingredients and patience when whisking; cold lemon juice and cold tahini will separate and frustrate you, but warm or room temperature ones blend silently into cream.
  • Your oven temperature matters more than you think—400°F gives you that golden skin without drying the meat, but every oven lies a little, so trust the thermometer, not the clock.
03 -
  • If your tahini sauce breaks or looks grainy, start fresh with a clean bowl, whisk one tablespoon of cold water with the garlic first, then slowly drizzle in the tahini while whisking—it's a rescue technique that always works.
  • Toast your zaatar in a dry pan for 30 seconds before using it if you want to amplify its flavor, though this step is optional and the results are subtle.
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