Lemon chicken with za’atar from Falastin: A Cookbook (page 254) by Sami Tamimi and Tara Wigley

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

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

  • Eat Your Books

    Chicken needs to marinate for at least 2 hours.

  • pamacea on February 23, 2025

    I really enjoyed this. Kept it to 2/3 lemons and was liberal with the za’atar which I blend myself with spices obtained from a spice merchant and did not find it bland at all. A key might be to include a roasted onion slice and or garlic with every bite. Will definitely make again!

  • treay on November 26, 2024

    Yesterday we had a friend coming for dinner and wanted to make a recipe that didn't involve much time in the kitchen, and this chicken recipe was perfect because you can actually prepare it the previous night (it's actually recommended to marinate it overnight) and then put it in the oven an hour before dinner time. It is a really good and tasty recipe.

  • bernalgirl on October 20, 2022

    I’m adding this to my list of favorite chicken recipes. I reduced the lemon by half and it was perfect for our palate, and perfectly cooked with crisp skin at 40 minutes. So much flavor for so little effort.

  • amandabeck on February 18, 2021

    good, pretty standard lemon za'atar chicken. I prefer M'sakhan or the chicken shawarma to this.

  • TrishaCP on January 20, 2021

    We really liked this. We marinated about six hours but overnight would be better. As Foodycat says, the flavor was unexpectedly delicate given the ingredients. I used boneless skinless thighs.

  • Indio32 on December 04, 2020

    Made as directed apart from not using almonds that we didn't have. Was marinated overnight. Was enjoyed by all but I found it a touch too acidic maybe the lemons were on the large side. Will make again though.

  • clkandel on November 17, 2020

    Very tasty. Cook on parchment to make clean up easier.

  • kari500 on October 24, 2020

    We skipped the almonds (had nuts in our side dish), and used boneless skinless thighs so cut back a little on the timing. Delicious and easy. The onions and garlic were fantastic.

  • Zosia on July 27, 2020

    2 hours wasn't long enough for the marinade to penetrate the chicken but the pan juices were delicious and I made sure to serve them with the chicken. I used only 1 tbsp oil in the marinade and added cauliflower to the sheet pan after the first 15 minutes of roasting; it didn't crisp because of the pan liquid but it did taste good. Family and I enjoyed the flavours of this dish.

  • Foodycat on July 08, 2020

    Marinated overnight and the flavour was lovely, unexpectedly delicate. As joneshayley says there's a lot of oil in the recipe, so I added just a couple of tablespoons.

  • joneshayley on July 02, 2020

    Nice but a LOT of oil and not good enough to repeat for us.

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