Israeli Chicken with Zaatar, lemon and Potatoes


  •  6-8 pieces of bone-in, skin on chicken (thighs, breasts, drumsticks)
  • 1/3 cup olive oil
  •  1/3 cup lemon juice
  •  2-3 tablespoons zaatar
  •  3 garlic cloves, chopped
  •  salt and pepper to taste
  •  450g / 16 oz baby potatoes, halved (see notes)
  •  fresh thyme, optional


    1. Position a rack near the center of the oven and preheat the oven to 200C/400ºF.
    2. Combine the olive oil, lemon juice, 2 tablespoons of zaatar, and garlic in a bowl. Add the chicken pieces and the potatoes.  Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours.
    3. Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like. Bake for 35-45 minutes. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.


    • Make ahead: The chicken can be marinated up to 12 hours in advance. If you decide to do that, add the potatoes 20 minutes-3 hours before baking.
    • POTATOES: You can swap out the baby red potatoes for Yukon golds or even sweet potatoes if you'd like. Make sure to cut the potatoes into 1-inch pieces so that they cook evenly in the time allotted for the chicken. Larger pieces will not cook in the time and you will have to remove the chicken and continue roasting.
      POTATOES SUBSTITUTIONS: You can substitute the potatoes for three cups of already cooked chickpeas. Can also substitute the potatoes for a mix of eggplant, red peppers and red onions. 

      Zaatar where to buy?
      You can find Zaatar onb Trader Joes, Jewish or Arabian delis or big fancy supermarkets. If you are on a small town, you can order on Amazon.