Za’atar Chicken Thighs with Olives and Prunes is a delicious one-pot recipe that uses the popular Middle Eastern spice, Za’atar. We added some more flavor with some dried prunes for sweetness and some heat from the harissa paste and cayenne pepper.
A selection of no-fuss ingredients creates a warming and mildly spicy chicken recipe that is easy to make in one oven-safe pan. This recipe is great when served with some Pita bread or as a wrap, or with some steamed rice and your favorite leafy greens.
This recipe serves 4 as a main and comes together in just a tad over 30 minutes.
Healthy | Vegetarian | One-Pot | Vegan
Table of contents:
How to Make Za’atar Chicken Thighs with Olives and Prunes
Ingredients
For the chicken
- 17 oz. (500g) boneless chicken thighs
- Extra Virgin Olive Oil
- Juice from 1 small lemon
- 6 large garlic cloves, minced
- 1 onion, sliced fine into half rounds
- 1-2 tablespoons harissa paste
- ½ cup pitted prunes
- ½ cup Pitted olives (black or green)
Spices
- 2-3 Tbsp of Za’atar Spice mix
- Salt (to taste)
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper (add more if you like spicy)
Equipment
Step-by-Step Instructions
- Preheat the oven to 200°C / 400°F
- Add the chicken pieces and sliced onion to an oven-safe baking pan
- Add the lemon juice, olive oil, garlic, and harissa to the dish. Sprinkle all of the spices over the chicken and toss to coat evenly.
- Add the prunes and olives to the pan.
- Bake in the center rack of the oven, uncovered, for 30 minutes, flipping the chicken halfway through.
To check that the chicken is done, use a meat thermometer to ensure that the chicken’s internal temperature has reached 74°C / 165°F.
Cooking Tips:
Make your own harissa paste:
Harissa paste is super easy to make and comes together in around 5 minutes with just a few simple ingredients. All you need is a blender and a selection of spices and you’re good to go. Here’s our homemade harissa recipe
Spice it up:
This recipe uses a combination of cayenne pepper and harissa paste for a little heat. With around half a teaspoon of cayenne pepper, this recipe isn’t too spicy, but of course, you can dial up the heat by adding more cayenne or using fresh chili.
Serving Suggestions:
Serve it with some steamed white rice, couscous, or quinoa, and add some leafy green or steamed veggies for a balanced meal.
Lemon juice and zest:
For a little extra zing and flavor, add some lemon zest and a squeeze of fresh lemon juice over the chicken once it comes out of the oven.
Allow your chicken to rest:
For best results, give the chicken 5 minutes to rest once it is out of the oven, it’ll continue to cook a touch more and will allow the juices and flavors to meld. Not to mention it’ll smell amazing!
What is Za’atar?
Za’atar is a popular Middle Eastern spice blend that originates from the Levantine region, which includes countries such as Lebanon and it’s now widely used in other Eastern Mediterranean cuisines like Turkish. It is both the name of the spice blend and the herb that’s a primary ingredient in the blend — wild thyme.
Za’atar is usually sold in Middle Eastern grocery stores and online. The traditional ingredients in za’atar spice blend vary depending on the region, but they generally include:
- Dried Thyme: This is often the main ingredient and contributes to the herbaceous and earthy flavor of the blend.
- Sesame Seeds: Toasted sesame seeds add a nutty flavor and slight crunch.
- Sumac: Sumac is a deep red, tangy spice that gives za’atar its distinct sour and tart flavor.
- Salt: Salt enhances the overall flavor and balances the other elements.
- Other Herbs: Some variations of za’atar might include additional herbs like oregano, marjoram, or savory.
Discover more about Za’atar: A Middle Eastern Herb and Spice Blend with Impressive Health Benefits in this article.
Best Chicken Pieces to Use?
We love cooking with chicken thighs and we used boneless chicken thighs for this recipe. Thigh meat is super flavorsome and absorbs lots of flavor, and no bones allows the chicken to cook faster.
We’ve made a similar za’atar chicken recipe with bone-in chicken thighs. Here’s the recipe: Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives
We’ve also got a vegetarian-friendly (chickenless) version here: Za’atar With Roasted Eggplant and Artichoke Hearts
More Mediterranean Chicken Recipes:
- One-pan Greek chicken thighs with roast veg
- Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives
- Baked Mediterranean Chicken Thighs
- Healthy Mediterranean Chicken in a Tangy Lemon, Oil, and Herb Marinade
- Balsamic Chicken with Lemon
- Creamy Tuscan Chicken
- Spanish-Style Chicken Thighs
- Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
- One-Pot Italian Chicken Thighs
- Harissa Chicken
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 294 |
| % Daily Value* | |
| Total Fat 16.1g | 21% |
| Saturated Fat 3.8g | 19% |
| Cholesterol 91mg | 30% |
| Sodium 554mg | 24% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 11.1g | |
| Protein 20.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 62mg | 5% |
| Iron 2mg | 9% |
| Potassium 507mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Za’atar Chicken Thighs with Olives and Prunes
Equipment
- Large oven-safe casserole dish
- Cooking tongs
- Garlic press
- Chef Knife
- Wooden Cutting Board
Ingredients
For the chicken
- 17 oz. 500g boneless chicken thighs
- Extra Virgin Olive Oil
- Juice from 1 small lemon
- 6 large garlic cloves minced
- 1 onion sliced fine into half rounds
- 1-2 tablespoons harissa paste
Spices
- 2-3 Tbsp of Za’atar Spice mix
- Salt to taste
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper add more if you like spicy
- ½ cup pitted prunes
- ½ cup Pitted olives black or green
Instructions
- Preheat the oven to 200°C / 400°F
- Add the chicken pieces and sliced onion to an oven-safe baking pan17 oz. 500g boneless chicken thighs, 1 onion
- Add the lemon juice, olive oil, garlic, and harissa to the dish. Sprinkle all of the spices over the chicken and toss to coat evenly.Extra Virgin Olive Oil, Juice from 1 small lemon, 6 large garlic cloves, 1-2 tablespoons harissa paste, 2-3 Tbsp of Za’atar Spice mix, Salt
- Add the prunes and olives to the pan.1 tsp Ground Cumin, ½ tsp Cayenne Pepper, ½ cup pitted prunes, ½ cup Pitted olives
- Bake in the center rack of the oven, uncovered, for 30 minutes, flipping the chicken halfway through.
- To check that the chicken is done, use a meat thermometer to ensure that the chicken’s internal temperature has reached 74°C / 165°F.
Video
Notes
Cooking Tips:
Make your own harissa paste: Harissa paste is super easy to make and comes together in around 5 minutes with just a few simple ingredients. All you need is a blender and a selection of spices and you’re good to go. Here’s our homemade harissa recipe Spice it up: This recipe uses a combination of cayenne pepper and harissa paste for a little heat. With around half a teaspoon of cayenne pepper, this recipe isn’t too spicy, but of course, you can dial up the heat by adding more cayenne or using fresh chili. Serving Suggestions: Serve it with some steamed white rice, couscous, or quinoa, and add some leafy green or steamed veggies for a balanced meal. Lemon juice and zest: For a little extra zing and flavor, add some lemon zest and a squeeze of fresh lemon juice over the chicken once it comes out of the oven. Allow your chicken to rest: For best results, give the chicken 5 minutes to rest once it is out of the oven, it’ll continue to cook a touch more and will allow the juices and flavors to meld. Not to mention it’ll smell amazing!
