Zaatar Tahini Chicken Thighs (Printer View)

Golden chicken thighs with zaatar spice and creamy tahini garlic sauce for a rich Middle Eastern flavor.

# What you'll need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Tahini-Garlic Sauce

08 - 1/3 cup tahini (sesame paste)
09 - 2 garlic cloves, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon sea salt

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges

# Method:

01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil and add zaatar, smoked paprika, garlic powder, salt, and pepper. Toss to coat thoroughly.
02 - Arrange the seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet.
03 - Roast for 45 to 55 minutes, or until the skin is golden and the internal temperature reaches 165°F.
04 - While the chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and salt in a bowl until smooth and creamy. Add more water 1 teaspoon at a time to reach desired pourable consistency.
05 - When the chicken is done, let it rest for 5 minutes. Drizzle with tahini-garlic sauce, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The skin gets impossibly golden and crispy while the meat stays absurdly juicy—it's the kind of textural contrast that makes you close your eyes while eating.
  • You're essentially making restaurant-quality food in under two hours with minimal fussing, and that tahini-garlic drizzle tastes like you spent way more effort than you actually did.
02 -
  • Don't skip drying the chicken thighs—even a little moisture will ruin your chances of getting crispy skin, and crispy skin is the whole point of this dish.
  • Tahini sauce is finicky about texture; whisk it constantly and add water very gradually, because once it breaks or gets too thin, you can't easily fix it.
03 -
  • If you have time, toss the raw chicken with the spices and let it sit in the fridge for a few hours or overnight—the flavors deepen and marry beautifully, and the skin will be even crispier.
  • Make extra tahini sauce and keep it in the fridge; it's incredible on roasted vegetables, drizzled over eggs, or thinned with a little water as a dressing for salads.
Return