Crispy za’atar potatoes with chicken thighs. A comforting one-pot dinner that’s super easy to make and full of flavor. These delicious potatoes are crispy on the outside and soft on the inside, paired with tender chicken and topped with a delicious punchy, chermoula sauce. It’s a dream combo for sure!
Why You’ll Love this Crispy Za’atar Potatoes with Chicken Thighs Recipe
This flavor packed one-pan recipe is a real crowd-pleaser! The Middle Eastern inspired potatoes and chicken are a delicious twist on your dinner routine. They’re sprinkled with za’atar and baked until crisp and tender then finished off with a herbal chermoula sauce.
If you’re not familiar with za’atar it’s a tasty blend of spices that has origins in the Middle East. It can vary but it typically combines toasted sesame seeds, sumac, oregano, coriander and cumin.
These za’atar potatoes with chicken are a great weeknight dinner. You can marinate the chicken and cut the potatoes the night before and when you get home from work, just slide it into the oven. Everything comes together in one skillet with the promise of easy cleanup and practically no effort. Add a side salad and some pita bread for a meal everyone will love.
Let me guide you through the recipe with this step-by-step VIDEO.
It’s super hearty with a bright touch that will have everyone coming back for more. Perfect any night of the week, but also to serve at a dinner party when you’re looking for a chicken dish that’s just that little bit extra special. Some of you may be tempted to skip the chermoula sauce, but don’t leave it out, it totally elevates this dish to the next level.
What Is Chermoula Sauce?
Chermoula is a sauce and marinade used in Algerian, Libyan and Moroccan cooking. Imagine a herby sauce made with cilantro, parsley, garlic, oil, spices and lemon. It’s traditionally used to give fish, chicken, grilled meat or soup a burst of flavor and extra brightness. It is somewhat similar to Argentinian chimichurri.
You can use it to jazz up your dinner, just like in this recipe, drizzle your salads or use it as a marinade for fish, chicken or steak.
Chermoula sauce recipe
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 1/4 cup olive oil
- juice and zest from 1 lemon
- 3 garlic cloves, grated or pressed
- 1/2 tsp each: cumin, sweet paprika, chili flakes, dried thyme, salt and black pepper
Chermoula can be chopped by hand, made in a food processor or with a mortar and pestle.
It’s also pretty versatile too! You can add preserved lemons, coriander seeds, grated ginger or tomato paste. For a hot chermoula, add more chili flakes or some cayenne pepper.
Short Step-By-Step Video How to Make Chermoula Sauce
Helpful Tips
- Serve the crispy za’atar potatoes and chicken with pita bread, roasted vegetables or a big side salad.
- Make ahead: You can cut the potatoes and marinate the thighs the night before and store them separately in the refrigerator in airtight containers, just take them out 30 minutes before you start to cook. Allowing the chicken thighs to come closer to room temperature will make them tender and juicy.
- No time to make chermoula? Serve it with pesto or any other herby sauce you have on hand.
Storing tips
- Leftovers will keep for 2 days in the fridge.
- To freeze: Cool completely, then freeze portion sizes in airtight containers. Thaw overnight in the fridge, then reheat, preferably in the oven at 325°F/160°C.
Ingredients for Crispy Za’atar Potatoes with Chicken
- Potatoes: Use small waxy potatoes, like Yukon Gold or Fingerling.
- Chicken Thighs: For the most juicy and tender result. The bone and skin protects the lean meat from overcooking and drying out. You can also use drumsticks or chicken legs.
- Za’atar: A spice blend of savory dried herbs like oregano, marjoram or thyme, and spices like cumin and coriander, combined with sesame seeds, salt and sumac. You can find it at most larger grocery stores.
- Seasoning: Salt, black pepper, garlic powder, sweet paprika.
- Lemon: Adds additional depth of flavor and helps to tenderize the chicken thighs.
- Olive Oil and Unsalted Butter: For frying the chicken and to get crispy skinned thighs and potatoes.
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Crispy Za’atar Potatoes with Chicken
Ingredients
- 2 tbsp olive oil - divided
- 1 tbsp unsalted butter
- 2.2 pounds bone-in and skin-on chicken thighs
- 1.2 pounds small waxy potatoes - cut in half lengthwise
- 2 tbsp za’atar - divided
- 1 tsp salt - divided
- 2 tsp black pepper - divided
- 2 tsp garlic powder - divided
- 1 tsp sweet paprika
- juice from 1/2 lemon
- chermoula sauce - for serving, see blog post
Instructions
- Start with preparing the chicken thighs. Rub 1 teaspoon za'atar, ½ teaspoon salt, 1 teaspoon pepper and garlic powder, and sweet paprika on both sides of the chicken. Set aside.
- Cut the potatoes in half lengthwise. To a bowl, add potatoes, 1/2 teaspoon salt, 1 teaspoon garlic powder, pepper and za'atar. Drizzle with 1 tablespoon olive oil and toss to combine.
- Preheat the oven to 400°F/200°C.
- Heat oil and butter over medium in a large ovenproof skillet or pan. Add chicken thighs skin-side down, cook for 10 minutes, move chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
- Add potatoes and cook for 3 minutes, until they start to brown. Place chicken in between potatoes. Sprinkle with lemon juice, transfer to the oven and bake for 20 minutes. Then reduce the heat to 320°F/160°C and bake for another 20 minutes until the chicken thighs are cooked through and tender.
- When ready, drizzle with chermoula sauce and serve with a leafy side salad. Enjoy!
Video
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