Za'atar chicken with lemon yogurt from Dinner: Changing the Game (page 57) by Melissa Clark

  • chicken thighs
  • garlic
  • lemons
  • parsley
  • Greek yogurt
  • za'atar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Citrus salad with olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on April 26, 2021

    Another vote for this recipe. I used chicken fillets as they were on offer at the store and they cooked very quickly under the grill, making this a delicious and extremely quick dinner.

  • stockholm28 on March 23, 2021

    This was really good considering how easy it was. I only marinated for about an hour and a half and grilled outdoors. This had nice flavor for such a simple dish. Repeat-worthy.

  • LesleyDahl on February 27, 2021

    Have to join in with everyone else: delicious! I make according to the recipe; broiled, not grilled. Comes out out perfect. The marinade is so good you'll want to make sure there's some in the broiling pan (or somewhere) that gets cooked so that you can spoon it over at the table if you wish. First time I added the sumac to the yogurt dipping sauce, after that I went ahead and added all the optional ingredients except the pomegranate seeds to the yogurt. Keeps it simple and works great. An excellent dish to make for company because you do all the work earlier in the day.

  • TrishaCP on August 03, 2019

    I was only able to do a 30 minute room temperature marinade, but this was still absolutely delicious.

  • Tweedles81 on July 07, 2019

    Delicious! I used an indoor grill pan and marinated for 3 hours. This was super easy - thumbs up across the board (which doesn’t happen often with preschoolers). Served with turmeric roasted carrots from another cookbook. I will definitely be making this again!

  • HalfSmoke on August 04, 2018

    Super easy to prepare and very flavorful, although the zaatar is a bit overwhelmed by the lemon and garlic. Other, similar herb blends could be substituted without missing a beat. Straight oregano would turn this into a Greek souflima. Cooked this over coffewood lump charcoal which imparted a delicate smoke flavor. Don’t forget the char on the chicken — this is a must.

  • Frogcake on August 08, 2017

    Totally delicious! The thighs marinated for eight hours. I left the skins on and oven broiled them with basting. We loved the lemon yogurt drizzle. Served with brown basmati, roasted zucchini and carrots, and simple green salad.

  • Rachaelsb on July 04, 2017

    This was delicious!!! Even better the next day! Only thing not sure about was Greek yogurt mix-grated garlic got a bit bitter. Works well with breasts and thighs.

  • Zosia on June 10, 2017

    This was really very good. The chicken was moist and the dish tasted fresh and bright from the lemon, the yogurt sauce and the garnishes. I marinated the chicken for the full 8 hours (probably closer to ten but my thighs were partially frozen when I added them to the bowl) and I would do that again.

  • BasicStock on April 16, 2017

    This is so flavourful. I made it for my husband and myself, so didn't do the garnishes, but if I made it for company, which I think I will, I would go for the whole gamut of finishing touches for the presentation.

  • L.Nightshade on April 02, 2017

    This recipe calls for marinating the boneless, skinless thighs for two to eight hours. I decided to make this quite late in the day, so mine marinated for only about an hour, but in a vacuum-sealed bag. I’ve never done that before, and I do believe it drove the marinade into the meat very effectively. The marinade consists of lemon juice and zest, za’atar, parsley, olive oil, salt, and lots of garlic. Our thighs were grilled, but cooking under the broiler is given as an option. Greek yogurt is mixed with grated garlic, lemon zest, pepper, and salt, and served alongside the chicken (not in my photo). My oh my, was this ever good. I used all the optional garnishes, parsley leaves, mint leaves, sumac, and pomegranate arils, and I won’t consider them optional when making this again; they add to both the flavor and the appearance of the dish.

  • DKennedy on March 26, 2017

    Wonderful. I made a few modifications so I could serve this as a one pan meal After the meat was broiled on one side - I undercooked the second side, lowered the temp to 400, and added toasted kale and chickpeas (from Melissa's other chicken sheet pan recipe on p. 26) to heat through. We ate this over 2 nights. The first night I forgot to add the finishing touches - lemon, the yogurt sauce, pom seeds, and sumac. The second night I put it back under the broiler and added all the missing finishing ingredients. Much much better the second night.

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