Middle Eastern Chicken baked with fresh herbs and garlic is a dish that feels effortless yet is extremely flavorful. This recipe takes inspiration from the spice za'atar, which is a fragrant and warm Middle Eastern spice. Chicken thighs are marinated and baked, making this recipe perfect for weeknights or for company.

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Fresh herbs and garlic are at the heart of this recipe, which is adapted from Melissa Clark's New York Times creation. The chicken balances rich and aromatic spices easily found in your spice cabinet.
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This recipe is one that I make for my family all year-round. I bake the chicken in the winter months and grill the chicken during the summer months. I have included tips on how cook these thighs in an air fryer as well.
This recipe is just as healthy as my Keto Lemon Chicken, Turkey Meatballs, Chicken With Dijon Mustard Sauce, or the Chicken Parmesan Meatballs.
Why You Will Love This Recipe
- Bold Flavors - The combination of fresh herbs, garlic, and some Middle Eastern spices bring a rich and aromatic flavor to the chicken.
- Simple And Impressive - This recipe is simple to prepare but is impressive to serve.
- Great For Any Season - This recipe works well in the oven or on the grill.
Ingredients
You will need the following ingredients to make this baked herb chicken thighs:
Ingredient Notes
- Sumac - Sumac is a bright, tangy, citrusy spice found in the Middle East. It is a ground spice from the Sumac berry and commonly used in the spice blend za'atar. If you can find it, don't skip using it. Sumac adds another citrus note in this recipe that will truly enhance the chicken; however, if you cannot find it then skipping it is fine.
- Fresh Herbs - If you can find them in your local grocery store I recommend using fresh versus dried herbs.
- Chicken - I use bone-in, skin-on chicken thighs for this recipe. When I grill in the summer I use boneless skinless chicken thighs as an easy substitute. I have also used boneless chicken breasts and other cuts of chicken. The marinade works with any cut of chicken.
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Topping - Top the chicken with lemon slices, seeds or nuts or chopped parsley for presentation.
- Spicy - If you like your chicken spicy, add a pinch of cayenne pepper or Aleppo pepper (another Middle Eastern spice).
- Vegetables - Throw in some carrots, onions, potatoes, celery, or other root vegetables in with the chicken while baking.
Substitutions:
- Yogurt - Use coconut milk yogurt to make this dairy free or omit the sauce.
- Dried Herbs - If you cannot find fresh herbs, I have added the dried herb amounts in the recipe.
How To Make Middle Eastern Chicken: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Make the marinade by combining all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1½ teaspoons of salt, sesame seeds and sumac, if using.
Step 2: Combine the marinade with the chicken and marinate for 15-30 minutes at room temperature or refrigerate it for up to 24 hours.
Step 3: Preheat the oven to 375 degrees Fahrenheit. Place the chicken into an oven safe dish. Bake for 45 minutes or until the chicken skin is golden brown and the internal temperature registers 165 degrees. You can broil the chicken for a few minutes to crisp the skin if desired.
Step 4: While chicken cooks, place the yogurt in a small bowl. Stir in the reserved garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley, sesame seeds and sumac, if using. Serve the yogurt alongside for dipping.
Recipe Tips
- Plan ahead - You can marinate the chicken up to 24 hours in advance making this recipe an easy make-ahead dish.
- Use This Marinade - I have used this Middle Eastern chicken marinade as a drizzle on roasted fish, or as a topping for roasted vegetables.
Confidence Tip
Save the pan juices - Spoon the pan juices over roasted vegetables, potatoes, or even your rice. It is delicious.
What To Serve With This Chicken
Frequently Asked Questions
Is chicken popular in the Middle East??
es. Pork is generally prohibited in the Middle Eastern culture. Lamb, fish, and chicken are the main proteins. Poultry is the most consumed protein in the Middle East.
How do I store this chicken?
Place the cooked chicken in an airtight container and store in the refrigerator for up to 4 days. You can freeze either the cooked or marinated chicken in the freezer for up to 3 months. Thaw the frozen chicken in the refrigerator overnight before cooking.
What is Middle Eastern Chicken?
Middle Eastern chicken is a dish prepared with ingredients and flavors commonly associated with the Middle Eastern cuisine. These dishes often feature a marinade or seasoning blend that includes spices like cumin, coriander, cinnamon, turmeric, and paprika, combined with garlic, fresh herbs, lemon juice, and sometimes yogurt.
Salads That Pair Well
Middle Eastern Chicken With Fresh Herbs And Garlic
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Ingredients
- 6 bone-in, skin-on chicken thighs
- 6 garlic cloves minced
- 2 lemons juice and zest
- 3 tbsps extra-virgin olive oil more for serving
- 2 tbsps fresh parsley more for serving, or sub 2 tsps dried parsley if needed
- 2 tbsps fresh mint or 2 tsps dried mint
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh oregano or marjoram, or sub 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt more as needed
- 1 tablespoon sesame seeds more for garnish (optional)
- ¼ teaspoon sumac more for garnish (optional)
- ⅔ cup Greek yogurt preferably whole milk or sub Labne
- ¼ teaspoon ground black pepper
Instructions
- Prepare the marinade by combining 5 garlic cloves minced, the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 ½ teaspoons of salt, sesame seeds, and sumac, if using.
- Add the chicken. Cover and marinate for 15 to 30 minutes at room temperature; you can also refrigerate it for up to 24 hours.
- Preheat the oven to 375 ℉.
- Place the chicken into an oven safe dish. Bake for 45 minutes or until the chicken skin is golden brown and the internal temperature is 165℉. If you would like to crisp the skin, turn on the broiler and broil until the skin is crispy.
- While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved minced garlic and lemon zest, and season to taste with salt.
- Serve the chicken the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley, and the sesame seeds and sumac if using. Serve the yogurt alongside for dipping.
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