Zaatar Tahini Chicken Thighs (Print Version)

Crispy roasted chicken thighs with zaatar and creamy tahini marinade

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 pounds)

→ 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The tahini creates this incredible creamy crust that keeps the chicken juicy while still getting those crispy edges everyone fights over
  • Its the kind of dinner that looks and tastes like it came from a restaurant but only needs about 10 minutes of actual hands on time
  • The marinade doubles as a sauce, so youre basically getting two flavor components in one step
02 -
  • Tahini can seize up and get gritty when whisked with lemon at first, just keep whisking and it will smooth out into a creamy emulsion
  • Don't skip lining the baking sheet because the tahini creates a sticky, caramelized mess that will have you soaking pans for days
  • The broiler step is optional but absolutely worth it if you want that extra crunch on the skin
03 -
  • Pat the skin absolutely dry before marinating to ensure maximum crispiness in the oven
  • Let the chicken come to room temperature for 20 minutes before roasting for more even cooking

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