Name: Baked Zaatar Yogurt Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 lbs (8) boneless chicken thighs or breasts (skin on or off); 1 cup plain Greek yogurt; 2 tbsp olive oil; 3 tbsp lemon juice + zest from lemon; 2 cloves garlic (crushed and chopped); 2 tbsp zaatar seasoning; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes ((or Aleppo flakes)); 1/4 cup fresh parsley (chopped)

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Baked Zaatar Yogurt Chicken is the kind of dish that instantly wakes up your dinner table with color, aroma, and flavor. The yogurt makes the chicken impossibly juicy and tender, while zaatar gives it a bold Mediterranean punch that sings alongside bright lemon and fresh parsley. It’s one of those hands-off, crowd-pleasing recipes you’ll return to every time you crave something effortless yet exciting—and your kitchen will smell absolutely amazing while it bakes.

Baked Zaatar Yogurt Chicken Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples and fresh herbs to make this dish shine. Each one plays a starring role, from the tangy yogurt to the zesty zaatar, building beautiful layers of taste and juicy texture you won’t forget.

Chicken Thighs or Breasts: Go for about 2 lbs (or 8 pieces)—either boneless thighs or breasts, skin on or off, works well for juicy, flavorful results.
Plain Greek Yogurt: Acts as a magical marinade for super tender, succulent chicken.
Olive Oil: Gives a luscious mouthfeel and helps the marinade hug every bite.
Lemon Juice and Zest: The zest and juice together bring a big, sunny lift that keeps every bite bright.
Garlic: Just two cloves, crushed and chopped, infuse the marinade with savory warmth.
Zaatar Seasoning: The star of the show! This earthy, citrusy spice blend makes the flavor pop.
Kosher Salt: Enhances all the flavors without overpowering the dish.
Black Pepper: A little fresh-cracked black pepper for background heat and punch.
Red Pepper Flakes (or Aleppo Flakes): Adds a gentle, pleasant heat—adjust to your liking.
Fresh Parsley: Chopped parsley brings gorgeous color and a breath of fresh flavor right before serving.

How to Make Baked Zaatar Yogurt Chicken

Step 1: Mix the Marinade

Start by preheating your oven to 375°F so it’s ready when you need it. In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice and zest, chopped garlic, zaatar seasoning, kosher salt, black pepper, and red pepper flakes. The mixture should be creamy and fragrant, with the zaatar’s aroma already hinting at the amazing meal to come!

Step 2: Marinate the Chicken

Place the chicken pieces in a large resealable plastic bag or a wide, shallow container. Pour the marinade over the chicken, seal or cover, and really work the marinade into every nook and cranny—messy hands encouraged! Allow the chicken to marinate in the fridge for at least 30 minutes if you’re short on time, but overnight is best for incredible tenderness and more developed flavor.

Step 3: Prepare for Baking

Lightly grease a baking dish with cooking spray or a little olive oil so nothing sticks. Take the chicken out of the marinade, shaking off excess, and arrange each piece in a single layer in the baking dish. Right now, it smells so good you’ll wish it cooked faster!

Step 4: Bake Until Golden

Slide your dish into the oven and bake uncovered for about 45 minutes. You want the chicken to turn golden brown and reach 165°F at the thickest part (a meat thermometer is your friend). The edges will bubble and caramelize a little from the yogurt and olive oil—a sign you’re on the right track.

Step 5: Garnish and Serve

Once baked, sprinkle the hot chicken generously with chopped fresh parsley. The color pops and adds a delightful herby freshness. Let the chicken rest for a few minutes before serving so the juices redistribute perfectly. Your Baked Zaatar Yogurt Chicken is now ready to wow everyone at the table!

How to Serve Baked Zaatar Yogurt Chicken

Garnishes

A hearty scatter of chopped fresh parsley is classic, but don’t be afraid to toss on some extra lemon zest or a dusting of zaatar just before serving. For extra pop, thinly sliced green onions or pomegranate seeds look beautiful and add brightness.

Side Dishes

Baked Zaatar Yogurt Chicken is especially dreamy with fluffy couscous or warm, pillowy pita bread to soak up all the tangy, herby juices. For color and crunch, try it with a simple cucumber-tomato salad or roasted vegetables like carrots and cauliflower. Rice pilaf or lemony potatoes are also a wonderful match!

Creative Ways to Present

For a fun family meal, serve the chicken family-style on a big platter lined with greens and lemon wedges. Want a Mediterranean bowl? Slice the chicken and tuck it into grain bowls with tabbouleh, pickled onions, roasted chickpeas, and a spoonful of extra yogurt. Or wrap it up in pitas with crunchy veg and a drizzle of tahini for the best sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Once cooled, transfer any extra Baked Zaatar Yogurt Chicken into an airtight container and refrigerate for up to 4 days. The flavor actually deepens as it sits, so tomorrow’s lunch may be even tastier.

Freezing

If you need to freeze cooked chicken, let it cool completely and then seal in a freezer-safe container or zip-top bag. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating to help the meat stay juicy.

Reheating

Reheat Baked Zaatar Yogurt Chicken in the oven at 325°F, covered with foil, for about 10 to 15 minutes, or until warmed through. You can also use the microwave—just add a sprinkle of water to keep things moist. A quick stovetop sear in a skillet works too if you want crispy edges!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both boneless chicken breasts and thighs work well for Baked Zaatar Yogurt Chicken. Just keep an eye on baking time for breasts, as they may cook a little faster than thighs and you don’t want them to dry out.

Can I marinate the chicken for longer than overnight?

Marinating overnight is perfect, but if you go much beyond 24 hours, the texture of the chicken may get a bit too soft because of the yogurt’s tenderizing power. Stick to up to overnight for best results.

What can I substitute for Greek yogurt?

Plain regular yogurt works well if that’s what you have, or even labneh for a richer twist. If you’re dairy-free, try a thick plant-based yogurt—just make sure it’s unsweetened.

What is zaatar, and where can I find it?

Zaatar is a Middle Eastern spice blend made from thyme, oregano, sumac, sesame seeds, and sometimes marjoram. Find it in the spice aisle, specialty food stores, or make your own at home if you have the ingredients.

Is Baked Zaatar Yogurt Chicken spicy?

It’s mildly spicy, thanks to a touch of red or Aleppo pepper flakes, but you can always adjust the heat by using less or more. The yogurt helps mellow out the spices, keeping everything family friendly.

Final Thoughts

If you’re looking for a new weeknight favorite or a show-stopping dish for guests, you just can’t do better than Baked Zaatar Yogurt Chicken. With its easy prep and unforgettable flavor, you’ll find yourself making it again and again. Give it a try and let your kitchen fill with those warm, zesty aromas—happy cooking!

Baked Zaatar Yogurt Chicken Recipe

★★★★★

5.3 from 16 reviews

Author: anna
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Baked Zaatar Yogurt Chicken recipe combines tender chicken marinated in a flavorful blend of Greek yogurt, zaatar seasoning, and aromatic herbs. The result is juicy, succulent chicken with a zesty kick, perfect for a satisfying meal.

Instructions

Preheat oven: Preheat oven to 375°F.
Marinate: Whisk together all marinade ingredients. Pour over chicken in a bag or container, refrigerate for at least 30 minutes.
Prepare chicken: Coat a baking dish with cooking spray. Place chicken in a single layer in the dish.
Bake: Bake uncovered for 45 minutes or until chicken reaches 165°F internal temperature.
Garnish and serve: Garnish with parsley. Serve with couscous and warm pita.