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Za’atar Roasted Chicken Legs

Course Main Course
Cuisine Middle Eastern
Keyword Chicken, Healthy, Main Course, Main Entree, Middle Eastern, Roast
Servings 6 Servings

Ingredients

  • 4 pounds skinless chicken leg quarters
  • ½ cup olive oil
  • ¼ cup za’atar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Aleppo pepper or red pepper flakes
  • 1 teaspoon ground black pepper
  • Salt, to taste
  • 8 cloves garlic, minced
  • 1 red onion, cut into wedges

Instructions

  1. In a large bowl, combine chicken legs, olive oil, za’atar, lemon juice, Aleppo pepper (or red pepper flakes), black pepper, salt, and garlic. Mix well and set aside to marinate for at least 1 hour (preferably overnight; if marinating overnight, leave out lemon juice and add one hour prior to roasting).

  2. Preheat oven to 425°F and set aside an aluminum foil lined baking pan (rimmed).

  3. Transfer the marinated chicken and onions to the pan, pouring excess marinade over the top.
  4. Bake until the chicken is cooked through and the juices run clear, about 40 to 45 minutes.