Zaatar Tahini Chicken Thighs (Printer-friendly)

Tender spiced chicken thighs paired with a luscious tahini-garlic sauce and fresh parsley garnish.

# 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 - ½ teaspoon freshly ground black pepper

→ Tahini-Garlic Sauce

08 - ⅓ cup tahini (sesame paste)
09 - 2 garlic cloves, finely minced
10 - 2 tablespoons freshly squeezed lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon sea salt

→ Garnish

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

# How To Make It:

01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a large mixing bowl.
02 - Drizzle chicken with 2 tablespoons olive oil. Add zaatar spice blend, smoked paprika, garlic powder, sea salt, and black pepper. Toss thoroughly to coat all pieces evenly.
03 - Place seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet.
04 - Roast for 45 to 55 minutes, or until skin is golden brown and internal temperature reaches 165°F when measured at the thickest part of the thigh.
05 - While chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and sea salt in a bowl until smooth and creamy. Add additional water 1 teaspoon at a time if needed to reach a pourable consistency.
06 - Remove chicken from oven and let 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 crispy while the meat stays embarrassingly juicy underneath, no fancy technique required.
  • That tahini-garlic sauce is so creamy and tangy it tastes like you actually know what you're doing in the kitchen.
  • It's naturally gluten-free and paleo-friendly, which means you can serve it to literally anyone without the awkward conversation.
02 -
  • Tahini can seize and become grainy if you're not gentle—whisk it slowly into the liquid rather than dumping it in all at once, and keep tasting as you add water because the sauce thickens as it sits.
  • Chicken thighs are more forgiving than breasts, but they'll still dry out if you push past 165°F internal temperature, so use a thermometer and pull them out the moment they're done.
03 -
  • Marinating the chicken in the spice mixture for even just two hours (up to eight in the fridge) deepens the flavors significantly and makes the spices cling better during roasting.
  • If you're cooking for people with a sesame allergy, the tahini is non-negotiable here—don't try to substitute it with something else because the sauce loses its identity instantly.
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