Za’atar, a cherished spice blend of wild thyme, sumac, and sesame seeds, holds a deep connection to Palestinian heritage. Over the course of history, Palestinians have harvested wild thyme from the hills, mixing it with local ingredients to create a blend that symbolizes their bond to the land and their culinary traditions.
More than just a spice, za’atar is a symbol of resilience and pride in Palestinian culture. Its use in everyday dishes, like manakeesh (a flatbread topped with za’atar, meat, or cheese; sometimes even a combination of all three!) or as a topping for roasted meats, reflects the vibrant flavors of the region and the enduring spirit of its people. In this recipe, za’atar infuses juicy chicken leg quarters with its fragrance and deep flavor, bringing the essence of Palestine to your kitchen.
Za’atar Roasted Chicken Legs
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
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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).
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Preheat oven to 425°F and set aside an aluminum foil lined baking pan (rimmed).
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Transfer the marinated chicken and onions to the pan, pouring excess marinade over the top.
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Bake until the chicken is cooked through and the juices run clear, about 40 to 45 minutes.
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