Skillet za’atar chicken thighs with crispy potatoes is a one-pan, flavor-packed dish combining aromatic Middle Eastern spices with juicy chicken and golden, roasted potatoes. This hearty and vibrant meal is perfect for a comforting dinner that’s both effortless and satisfying. Finished with a bright herb sauce, it brings depth, color, and texture to the table in every bite.
Why You’ll Love This Recipe
This dish is an ideal blend of savory, spiced, and crispy. The za’atar adds a tangy, earthy note to the perfectly seared chicken thighs, while the potatoes absorb all the pan juices, turning deeply flavorful and golden brown. The herb topping (similar to chimichurri or zhug) adds a fresh and zesty contrast. It’s a complete meal in one pan, ideal for busy nights or easy entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chicken and potatoes:
- Bone-in, skin-on chicken thighs
- Fingerling or baby potatoes, halved
- Olive oil
- Garlic, minced
- Za’atar spice blend
- Salt and black pepper
- Lemon juice
For the herb sauce (optional but recommended):
- Fresh parsley or cilantro, finely chopped
- Garlic, minced
- Lemon zest and juice
- Olive oil
- Red pepper flakes (optional)
- Salt
Directions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry and season both sides with salt, pepper, and za’atar.
- In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken thighs skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 3–4 minutes. Remove and set aside.
- In the same skillet, add a bit more olive oil and toss in the halved potatoes. Cook for 5–7 minutes until lightly browned.
- Return chicken to the pan, nestling it between the potatoes. Transfer the skillet to the oven and roast for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are crisp-tender.
- Meanwhile, mix the herb sauce ingredients in a small bowl and set aside.
- Remove skillet from oven and spoon herb sauce over the chicken and potatoes. Serve hot.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
- Use boneless chicken thighs or breasts, adjusting cooking time accordingly.
- Add vegetables such as carrots or red onions to roast alongside the potatoes.
- Substitute sweet potatoes for a sweeter contrast.
- Use store-bought zhug or chimichurri as a shortcut for the herb sauce.
- Add a splash of white wine or chicken broth for a saucier finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and potatoes in an oven-safe dish and warm at 350°F (175°C) for 15–20 minutes, or until heated through.
Alternatively, reheat in a skillet over medium heat with a splash of water or broth to avoid drying out the chicken.
FAQs
What is za’atar?
Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, sesame seeds, sumac, and salt. It adds an herby, nutty, and slightly tangy flavor.
Can I use a different cut of chicken?
Yes, chicken drumsticks or bone-in breasts work well. Adjust cooking times as needed.
Do I need to peel the potatoes?
No, just wash and scrub them well. The skins add texture and help them crisp up.
Is the herb sauce necessary?
It adds a bright contrast to the richness of the dish, but the chicken is flavorful enough to serve without it.
Can I make this dish ahead of time?
You can marinate the chicken and chop the potatoes in advance, but for best texture, cook it just before serving.
Can I cook this without an oven?
Yes, finish cooking covered on the stovetop over low heat for about 25–30 minutes, though the potatoes may be softer.
What should I serve with this dish?
It pairs well with a simple cucumber yogurt salad, warm flatbread, or roasted vegetables.
Can I use dried herbs for the sauce?
Fresh herbs are recommended for the best flavor and color, but dried can work in a pinch.
How can I make it spicier?
Add harissa, chili flakes, or hot paprika to the marinade or herb sauce.
Does this freeze well?
Yes, freeze the cooked chicken and potatoes in an airtight container for up to 2 months. Thaw and reheat thoroughly before serving.
Conclusion
Skillet za’atar chicken thighs with crispy potatoes is a beautifully seasoned, satisfying meal that delivers bold flavor with minimal effort. The blend of Middle Eastern spices, juicy roasted chicken, and golden potatoes topped with fresh herbs makes this a standout dinner option for any night of the week. Simple, nourishing, and full of personality, it’s a recipe you will return to again and again.
Print
Skillet Za’atar Chicken Thighs with Crispy Potatoes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
Boulettes d’agneau tendres et épicées servies avec une sauce crémeuse au yaourt et aux herbes, des quartiers de citron et une salade fraîche de concombre et de roquette, parfaites pour les wraps, les bols ou les plateaux de mezze.
Ingredients
- Pour les boulettes de viande :
- 1 lb d’agneau haché
- 1/4 tasse de chapelure
- 1 œuf
- 2 gousses d’ail hachées
- 2 cuillères à soupe de persil frais, haché
- 1 cuillère à café d’origan séché
- 1/2 cuillère à café de cumin
- 1/4 cuillère à café de cannelle
- Sel et poivre au goût
- Huile d’olive pour la cuisson au four ou à la poêle
- Pour la sauce au yaourt :
- 1 tasse de yaourt grec nature
- 1 cuillère à soupe d’huile d’olive
- 1 cuillère à soupe de jus de citron
- 1 cuillère à soupe d’aneth ou de persil frais, haché
- 1 petite gousse d’ail, finement râpée
- Sel et poivre noir au goût
- Pour servir :
- Roquette ou mesclun
- Concombre, tranché
- Oignon rouge, finement tranché
- Quartiers de citron
- Pain naan ou pita chaud
Instructions
- Préchauffer le four à 200 °C. Recouvrir une plaque de cuisson de papier sulfurisé ou huiler légèrement une poêle pour une cuisson à la poêle.
- Dans un bol, mélanger l’agneau, la chapelure, l’œuf, l’ail, le persil, l’origan, le cumin, la cannelle, le sel et le poivre. Mélanger jusqu’à obtenir un mélange homogène.
- Former de petites boulettes de viande (environ 1 1/2 pouce).
- Cuire au four pendant 18 à 20 minutes ou faire revenir à la poêle par lots jusqu’à ce que le tout soit doré et cuit à cœur, en le retournant pour le faire dorer de tous les côtés.
- Pour la sauce au yaourt, mélangez le yaourt grec, l’huile d’olive, le jus de citron, l’aneth, l’ail, le sel et le poivre dans un bol jusqu’à obtenir une consistance crémeuse.
- Servez les boulettes de viande avec la sauce au yaourt, les légumes verts frais, les quartiers de citron et le pain plat chaud à côté.
Notes
- Utilisez du bœuf ou de la dinde comme alternative à l’agneau si vous le souhaitez.
- Préparez la sauce au yaourt à l’avance et conservez-la au frais jusqu’à 3 jours.
- Servir sur du riz ou du couscous pour un repas complet.
Nutrition
- Serving Size: 4–5 meatballs with sauce and greens
- Calories: 420
- Sugar: 3g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
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