Cookwith

Name: Za’atar Roasted Chicken Thighs with Sumac Onions, Pomegranate & Yogurt-Cucumber Dip
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp za’atar spice blend; 2 tbsp olive oil, divided; 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 red onion, thinly sliced; 1 tbsp sumac; 1 tbsp lemon juice; 1 tsp sugar; 1/2 cup plain Greek yogurt; 1/2 cup finely diced cucumber; 1 small garlic clove, grated; 1 tbsp fresh dill, chopped (optional); 1 tbsp fresh mint, chopped (optional); 1/4 cup pomegranate seeds; 2 pieces warm flatbread (e.g., pita or lavash); Lemon wedges, for serving

Za’atar Roasted Chicken Thighs with Sumac Onions, Pomegranate & Yogurt-Cucumber Dip

CrushedLemon1034

This Za’atar Roasted Chicken is an aromatic Middle Eastern feast in under an hour, perfect for intermediate cooks looking to level up their weeknight dinner. Herbaceous za’atar coats juicy chicken thighs, roasted to crispy perfection and crowned with sweet-tangy sumac onions that add vibrancy and a gentle citrus bite. Pops of fresh pomegranate provide bursts of color and flavor, while a cooling yogurt-cucumber dip and warm flatbread round out the meal, balancing the boldness with creamy, refreshing contrast. It’s a stunning centerpiece that feels celebratory yet totally doable at home.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
Pat chicken thighs dry with paper towels. Place them on the prepared baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 1 tsp salt and black pepper, then rub the za’atar all over the chicken, including under the skin if possible.
Roast the chicken, skin side up, for 30-35 minutes or until golden, crisp, and the internal temperature reaches 170°F (77°C). For extra crispy skin, broil for the last 2-3 minutes.
Meanwhile, toss sliced onions with sumac, lemon juice, sugar, 1/2 tbsp olive oil, and 1/2 tsp salt in a bowl. Gently massage until onions soften and turn vibrantly pink. Let sit while chicken roasts.
Prepare the yogurt-cucumber dip: In a small bowl, combine Greek yogurt, diced cucumber, grated garlic, remaining olive oil, dill, and mint (if using). Season with a pinch of salt. Stir to blend and refrigerate until serving.
Warm flatbread in the oven during the last 2-3 minutes of roasting.
To serve: Arrange za’atar chicken thighs on a platter. Top generously with sumac onions and scatter with pomegranate seeds. Serve alongside warm flatbread and yogurt-cucumber dip. Offer lemon wedges for squeezing.