Zaatar Tahini Chicken Thighs (Print View)

Golden chicken thighs spiced with zaatar and finished with a creamy, tangy tahini sauce.

# Components:

→ 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 fresh 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

# Method:

01 - Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil and add zaatar, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to coat all pieces evenly.
02 - Place seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet. Roast for 45 to 55 minutes until skin is golden and internal temperature reaches 165°F (74°C).
03 - While chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and salt in a bowl until smooth and creamy. Add more water 1 teaspoon at a time as needed to achieve a pourable consistency.
04 - Remove chicken from oven and let rest for 5 minutes. Transfer to serving platter, drizzle generously with tahini-garlic sauce, and garnish with fresh parsley. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays ridiculously juicy, no babysitting required.
  • Tahini sauce transforms from a simple ingredient into something restaurant-quality that makes people ask for the recipe.
  • It's naturally paleo and gluten-free without tasting like you're missing anything.
02 -
  • Don't skip patting the chicken dry—this single step is what separates crispy skin from rubbery skin.
  • Tahini is temperamental; if your sauce breaks or feels grainy, whisk in a splash more lemon juice or water to bring it back together.
03 -
  • If your tahini sauce seems too thick, remember that lemon juice is your friend—it brightens the flavor and loosens the consistency simultaneously.
  • Room temperature chicken thighs cook more evenly than cold ones straight from the fridge, so let them sit out for 15 minutes before roasting.
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