Baked Zaatar Yogurt Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
900 g boneless chicken thighs or breasts, skin on or off
→ Marinade
02 -
240 ml plain Greek yogurt
03 -
30 ml olive oil
04 -
45 ml freshly squeezed lemon juice and zest from 1 lemon
05 -
2 garlic cloves, crushed and finely chopped
06 -
15 g zaatar seasoning
07 -
5 g kosher salt
08 -
2 g ground black pepper
09 -
0.5 g red pepper flakes or Aleppo flakes
→ Garnish
10 -
15 g fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 190°C. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice and zest, garlic, zaatar, salt, black pepper, and red pepper flakes until well combined.
02 -
Place chicken pieces in a resealable plastic bag or large container. Pour the marinade over the chicken, ensuring each piece is coated evenly. Seal and refrigerate for at least 30 minutes or up to 12 hours.
03 -
Lightly coat a baking dish with olive oil or nonstick spray. Remove chicken from marinade, shaking off any excess. Arrange chicken in a single layer in the prepared dish.
04 -
Bake the chicken uncovered for 45 minutes, or until golden brown and a thermometer inserted into the thickest part reaches 74°C.
05 -
Garnish with chopped fresh parsley. Serve hot, accompanied by couscous and warm pita if desired.
# Notes:
01 -
For optimal tenderness and flavor, marinate the chicken overnight if possible.
02 -
Leftover chicken can be refrigerated for up to three days and enjoyed cold or gently reheated.