Edy Massih takes my favorite cut of chicken and works his usual magic with these divine Za’atar Chicken Thighs!
Edy’s za’atar blend – a mix of sesame seeds, thyme, oregano, mint, sumac, and salt – is combined with lemon juice, garlic, and an extra hit of sumac and oregano to create a deeply flavorful marinade. After an overnight soak, the thighs are roasted in a scorching-hot oven until cooked through.
They’re topped with fresh ribbons of English cucumber tossed in lemon juice, mint, and olive oil for a bright, refreshing contrast. It’s definitely a dish we’ll be making on repeat this summer!
I also followed Edy’s advice and turned the leftovers into one incredibly flavorful chicken salad – an especially big win since I’m usually not a fan of leftover chicken!
Book: Keep It Zesty. page 145
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: za’atar
Pricey Ingredients: —
Hard-to-find: —
Version of recipe here.
