Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives is a delicious recipe that combines Mediterranean and Middle-Eastern flavors. Za’atar is a versatile and aromatic spice blend that is widely used in various cuisines like Lebanese.
Combined with oven-baked leek, red onion, artichoke hearts, and pitted Greek Kalamata olives, this recipe is loaded with flavor and aromas that are sure to whisk your taste buds straight to the bustling streets markets around the Med.
Looking for something a little different?
Check out this One-pan Greek chicken thighs with roast veg here.
Table of contents:
How to Make Za’atar Chicken with Leek, Artichoke Hearts, and Kalamata Olives
Ingredients
- 8-10 chicken pieces (thighs, wings, drumsticks all work well)
- 2 small red onions, sliced fine
- 1 leek, sliced thinly
- 14 oz. (400g) tin of artichoke hearts (whole or quartered)
- 1/2 cup pitted black olives (we used Greek kalamata olives)
- 3 garlic cloves, sliced
- 3 small cloves garlic, whole, peeled
- 2 tablespoons of extra virgin olive oil
- Handful parsley leaves (for garnish)
- 1 lemon, cut in wedges (for garnish)
- 1-2 tablespoons of seeds (optional for garnish)
Za’atar dressing:
- ½ cup olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 3 tablespoons za’atar
- 1 teaspoon ras el hanut (optional)
- 3 cloves of garlic, minced
- Juice from 1 lemon
- 1 tablespoon date syrup (or sub with honey)
- ½ teaspoon white pepper
- ¼ teaspoon salt ( to taste)
Equipment
- Large pan or skillet
- Large oven-safe dish (around 12-inches/30cm)
- Garlic crusher
- Small mixing bowl (for the dressing)
Instructions
Step 1 – Brown chicken pieces
- Preheat oven to 400°F/200°C.
- Add a splash of oil to a pan or skillet on high heat. Once the pan is hot, lightly brown chicken pieces on all sides, this should take around 5 minutes.
Step 2 – Combine chicken and veggies
- In a large oven-safe dish, add the browned chicken pieces, then add the leek, onions, and artichoke around the chicken.
Step 3 – Make Za’atar dressing
- Add all the dressing ingredients into a mortar and pestle or small mixing bowl.
- Mix well until all ingredients are combined.
- Drizzle dressing over chicken and veggies.
Step 4 – Bake
- Cover the dish with a lid or some aluminum kitchen foil. Bake in the oven at 400°F/200°C for 30 minutes.
- Remove the cover and bake for an additional 10 minutes to give the dish some color.
Step 5 – Serve
- Serve with plenty of fresh bread, white rice, or your choice of grain, and garnish with some fresh chopped parsley and a few wedges of lemon.
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.
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.
Best Chicken Pieces to Use?
This is totally up to your own personal taste but we love cooking with chicken thighs. The dark thigh meat is super flavorsome and absorbs lots of flavor. For this recipe, we used a combination of skin-on chicken thighs and some other chicken pieces.
Chicken drumsticks and wings will also work well. If you are looking for a leaner cut, skinless chicken breast meat is your best option. When using breast meat, score a couple of lines on the underside of the breast around ½ inch/1.3 cm deep so that the flavor and cooking juices absorb.
Crispy Skin-On Chicken Cuts
To get crispy skin-on chicken pieces, brown your chicken on all sides in a skillet for around 5 minutes, then put them on the top shelf of the oven for the last 2-5 minutes. This will result in delicious golden crispy chicken skin that’s a real treat!
Chicken Cooking Guide
To keep the chicken pieces moist, avoid overcooking them. Use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the meat.
Best Vegetables to Use
Use fresh leek and onions and slice them fine so they cook faster. You can use fresh artichoke hearts, but the canned version works just as well and is much cheaper, and easier.
Leeks, onions, and artichoke hearts pair really well and don’t require a lot of cooking time in the oven, making them ideal for this oven-baked recipe. Black Kalamata olives from Greece also add a delicious saltiness to the dish.
Another great option to include is eggplant. We’ve also got a vegan-friendly Za’atar and eggplant recipe here.
FAQs
How long does this Za’atar chicken recipe take to make?
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
What is the best cut of chicken to use for this recipe?
Use skin-on bone-in chicken thighs for the most flavorful cut of chicken. If you’re looking for a healthier option, use skinless chicken breast meat or skinless chicken thighs.
Do I need to brown the chicken first before roasting it in the oven?
No, however, browning skin-on chicken ensures a nice crispy skin. You can oven-bake the chicken without browning it first, just be sure to check it’s cooked properly.
How do I know if my chicken is cooked?
Use a food thermometer and check the internal temperature of the chicken has reached 165°F (74°C).
Nutrition facts
| Servings: 6 | |
| Amount per serving | |
| Calories | 576 |
| % Daily Value* | |
| Total Fat 30.1g | 39% |
| Saturated Fat 6.2g | 31% |
| Cholesterol 173mg | 58% |
| Sodium 307mg | 13% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 7.2g | 26% |
| Total Sugars 5.3g | |
| Protein 59.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 100mg | 8% |
| Iron 5mg | 30% |
| Potassium 754mg | 16% |
| *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 with Leek, Artichoke Hearts, and Kalamata Olives
Equipment
- Large pan or skillet
- Large oven-safe dish (around 12-inches/30cm)
- Garlic crusher
- Small mixing bowl (for the dressing)
Ingredients
Ingredients
- 8-10 chicken pieces thighs, wings, drumsticks all work well
- 2 small red onions sliced fine
- 1 leek sliced thinly
- 14 oz. 400g tin of artichoke hearts (whole or quartered)
- 1/2 cup pitted black olives we used Greek kalamata olives
- 3 garlic cloves sliced
- 3 small cloves garlic whole, peeled
- 2 tablespoons of extra virgin olive oil
- Handful parsley leaves for garnish
- 1 lemon cut in wedges (for garnish)
- 1-2 tablespoons of seeds optional for garnish
Za’atar dressing:
- ½ cup olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 3 tablespoons za’atar
- 1 teaspoon ras el hanut optional
- 3 cloves of garlic minced
- Juice from 1 lemon
- 1 tablespoon date syrup or sub with honey
- ½ teaspoon white pepper
- ¼ teaspoon salt to taste
Instructions
Step 1 – Brown chicken pieces
- Preheat oven to 400°F/200°C.
- Add a splash of oil to a pan or skillet on high heat. Once the pan is hot, lightly brown chicken pieces on all sides, this should take around 5 minutes.8-10 chicken pieces, 2 tablespoons of extra virgin olive oil
Step 2 – Combine chicken and veggies
- In a large oven-safe dish, add the browned chicken pieces, then add the leek, onions, olives, and artichoke around the chicken.2 small red onions, 1 leek, 14 oz. 400g tin of artichoke hearts (whole or quartered), 1/2 cup pitted black olives, 3 small cloves garlic, 3 cloves of garlic
Step 3 – Make Za’atar dressing
- Add all the dressing ingredients into a mortar and pestle or small mixing bowl.3 garlic cloves, ½ cup olive oil, 1 teaspoon turmeric, 1 teaspoon cumin, 3 tablespoons za’atar, 1 teaspoon ras el hanut, 1 tablespoon date syrup, ½ teaspoon white pepper, ¼ teaspoon salt, Juice from 1 lemon
- Mix well until all ingredients are combined.
- Drizzle dressing over chicken and veggies.
Step 4 – Bake
- Cover the dish with a lid or some aluminum kitchen foil. Bake in the oven at 400°F/200°C for 30 minutes.
- Remove the cover and bake for an additional 10 minutes to give the dish some color.
Step 5 – Serve
- Serve with plenty of fresh bread, white rice, or your choice of grain, and garnish with some fresh chopped parsley and a few wedges of lemon.Handful parsley leaves, 1 lemon, 1-2 tablespoons of seeds
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