Baked Zaatar Yogurt Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Marinate Time
8 hrs
-
Total Time
9 hrs
-
Servings
4
-
Calories
478 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Baked Zaatar Yogurt Chicken
Description
This recipe uses a marinade of plain Greek yogurt, olive oil, lemon juice and zest, garlic, zaatar seasoning, salt, black pepper, and red pepper flakes. The yogurt tenderizes the chicken and imbues it with moisture and a mild tang. Zaatar adds an earthy, herbal note with a hint of sesame and sumac flavors. After marinating for at least 30 minutes, the chicken is baked uncovered at 375°F until cooked through and golden brown, about 45 minutes.
The final dish has a moist and tender texture with a subtle crust from baking. It pairs well with couscous and warm pita bread, which can be used to soak up the flavorful juices. Chopped parsley provides a fresh herbaceous contrast.
For best results, evenly pound thicker breasts to ensure even cooking. Use an instant-read thermometer to verify the chicken reaches 165°F internal temperature for safety and juiciness. Adjust marinating time as desired, though longer gives more flavor.
Ingredients
- 2 lbs chicken thigh skin on or off, 8 boneless or breasts
Marinade
- 1 cup yogurt plain, Greek
- 2 tbsp olive oil
- 3 tbsp lemon juice and zest
- 2 cloves garlic crushed and chopped
- 2 tbsp zaatar seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (or Aleppo flakes)
Serving
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat oven to 375°F. In a bowl, whisk together all marinade ingredients.
- Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate for minimum 30 minutes or up to overnight.
- Use cooking spray or olive oil to coat the inside of a baking dish. Shake excess marinade from chicken and place the pieces in a single layer into dish. Bake uncovered for 45 minutes or until golden brown and chicken reaches 165°F internal temperature (See Note 1).
- Garnish with chopped parsley. Serve with couscous and warm pita to soak up juices.
Notes
- If using thick or large boneless chicken breasts, slice them horizontally and gently pound to an even thickness for more uniform baking.
- For accurate doneness, use an instant-read thermometer; chicken is safe at 165°F internal temperature.
- Marinate chicken at least 30 minutes; longer marinating (up to overnight) enhances flavor and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 736mg | 31% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
