Zaatar Tahini Chicken Thighs (Printable Version)

Juicy chicken thighs with zaatar and tahini, roasted until golden and crispy

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)

→ Marinade

02 - 1/3 cup tahini (sesame paste)
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons zaatar spice blend
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon toasted sesame seeds
13 - Lemon wedges, for serving

# Directions:

01 - In a large bowl, whisk together tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper until smooth and well combined.
02 - Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
04 - Arrange marinated chicken thighs skin side up on the prepared baking sheet. Spoon any extra marinade over the top.
05 - Roast for 30-35 minutes, or until the skin is golden, lightly crisped, and the internal temperature reaches 175°F.
06 - For extra crispiness, broil on high for 2 minutes at the end.
07 - Remove from oven and rest for 5 minutes. Garnish with parsley, toasted sesame seeds, and serve with lemon wedges.

# Expert Tips:

01 -
  • The tahini marinade keeps the chicken ridiculously juicy while the skin gets perfectly crispy
  • Its one of those recipes that looks impressive but comes together with barely any effort
02 -
  • Patting the chicken completely dry before marinating is crucial for getting that skin crisp and golden
  • The tahini will look curdled when you first add the lemon juice, but keep whisking and it will emulsify into a smooth sauce
03 -
  • Let the chicken come to room temperature for about 20 minutes before roasting for more even cooking
  • If your zaatar blend seems too salty, reduce the added salt in the marinade slightly

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