Roast Chicken with Fresh Green Za'atar
When fresh za'atar is in season, this is the dish to make: chicken laid over sliced onions, rubbed with crushed garlic, lemon, sumac, pomegranate molasses and a generous handful of fresh green za'atar, then roasted until the skin is golden and the onions melt beneath.
Roast chicken with fresh green za'atar is an aromatic Levantine dish that relies on fresh wild thyme rather than the dried blend, giving a vivid, green flavour that is completely different. Sumac and pomegranate molasses add a balanced tang that complements the lemon juice, while the onion wedges melt down to lend the sauce a gentle sweetness. Simple in its ingredients, yet rich in flavour.
How to Prepare
Whisk the crushed garlic, lemon juice, salt, pepper, mixed spice, sumac, pomegranate molasses and olive oil into a marinade.
Toss the chicken in the marinade with most of the fresh za'atar.
Spread the onion wedges in a baking tray and lay the chicken on top.
Scatter the remaining za'atar over and around.
Roast at 200°C for about 45–50 minutes until the skin is golden and the chicken cooked through.
Serve over the soft onions with the pan juices spooned on top.
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Fresh za'atar wilts fast — fold most of it through the marinade and save a handful to scatter on top so its flavour stays vivid.
Ingredient Swaps
• If fresh green za'atar is unavailable, use dried za'atar with a handful of parsley for greenness.
• Pomegranate molasses can be swapped for pepper molasses or extra lemon juice.
• Sumac can be left out and the lemon increased slightly for tang.
Common Questions
What is the difference between fresh and dried za'atar?
Fresh green za'atar is more vibrant and lighter, while dried is more concentrated and earthy.
How long should it marinate?
From half an hour to several hours so the flavours penetrate the meat.
How do I get tender chicken?
Cook it covered at first, then uncover to brown, and avoid overcooking.
Can I grill it over charcoal?
Yes, charcoal grilling gives it a smoky note that suits the marinade.
What is it served with?
It goes well with rice or bread, sumac onions and a green salad.
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