Zaatar Tahini Chicken Thighs (Print Version)

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

# What You'll Need:

→ 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 sesame paste
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

# How-To Steps:

01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and transfer to a large mixing bowl.
02 - Drizzle chicken with 2 tablespoons olive oil, then add zaatar spice blend, smoked paprika, garlic powder, sea salt, and black pepper. Toss thoroughly to coat all pieces evenly.
03 - Place seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet.
04 - Roast for 45 to 55 minutes until skin is golden brown and internal temperature reaches 165°F at the thickest part.
05 - While chicken roasts, whisk together tahini, minced garlic, fresh lemon juice, water, olive oil, and sea salt in a bowl until smooth and creamy. Add water 1 teaspoon at a time if needed to achieve pourable consistency.
06 - Remove chicken from oven and let rest for 5 minutes. Drizzle with tahini-garlic sauce, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Bold, layered flavors: Zaatar, smoked paprika, and garlic powder create a deeply aromatic spice crust that infuses every bite.
  • Effortlessly juicy: Bone-in, skin-on thighs stay moist and tender during roasting, delivering rich, satisfying meat every time.
  • Creamy tahini-garlic sauce: The smooth, lemony sesame sauce adds a luscious, restaurant-quality finish with minimal effort.
  • Diet-friendly: Naturally gluten-free and paleo, making it a crowd-pleaser for a wide range of dietary needs.
  • Simple preparation: Only 15 minutes of hands-on prep before the oven does all the work.
02 -
  • Marinate for deeper flavor: For the best results, marinate the chicken in the spice mixture for up to 8 hours in the refrigerator before roasting.
  • Pat the chicken dry: Removing surface moisture before seasoning ensures the skin crisps up beautifully in the oven.
  • Check internal temperature: Use a meat thermometer to confirm the chicken has reached 165°F (74°C) for safe, perfectly cooked results.
  • Adjust sauce consistency: Add water to the tahini-garlic sauce one teaspoon at a time until it reaches a smooth, pourable consistency that drizzles easily.
  • Let it rest: Allowing the chicken to rest for 5 minutes after roasting keeps the juices locked in for maximum tenderness.
  • Boneless option: If substituting boneless thighs, reduce the cooking time to 30–35 minutes and check for doneness early.
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