This Za’atar Chicken Thighs with Green Lentils is an easy, hearty dish with intense flavor.
Hello folks! How was your weekend?
Hope all you moms out there had a fantastic Mother’s Day!
Today, I’m sharing one of my new favorite dishes, this Za’atar Chicken Thighs with Green Lentils.
But, first things first.
What is za’atar?
It’s a Middle Eastern blend of spices that gives dishes an intensely aromatic flavor.
Pronounced zah-tar, it’s a combination of dried thyme, majoram, sumac, sesame seeds and salt. It’s fabulous for flavoring bread, veggies and meats. It adds an earthy flavor to whatever you’re making.
You can make your own za’atar by combining a handful of spices or you can buy this spice blend from your local market.
I love adding some za’atar to olive oil along with salt and drizzling it over some warm pita or naan bread. It turns the ordinary into extraordinary.
Today’s Za’atar Chicken Thighs with Green Lentils is a favorite because it checks all the boxes for me. Nothing beats tender, juicy chicken thighs, the heartiness of the lentils, the intense flavor of the za’atar and the added burst of flavor from the pitted green olives and lemon zest.
This is one flavor-packed dish you NEED to get on your menu guys! Enjoy!
A Few Cook’s Notes for Za’atar Chicken Thighs with Green Lentils Recipe:
French green lentils are used in this recipe because they have a firmer texture then other varieties which hold up better when used in braising recipes.
If you decide to make homemade za’atar pulse 3 taplespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 tablespoon ground sumac, 1/2 tsp. marjoram, and 1/4 tsp. kosher salt in a spice grinder a few times to break up the sesame seeds a bit. You should still see a few whole seeds. Store for up to six months in a cool place.
- 6 bone-in, skin-on chicken thighs
- 3 Tbsp. za'atar
- 2 Tbsp. olive oil
- 1 1/2 cup yellow onion, roughly chopped
- 1 1/2 cups carrots, cut into 1-inch pieces
- 2 cloves garlic, minced
- 3 1/2 cups chicken broth, reduced-sodium
- 1 cup French green lentils
- 2 Tbsp. tomato paste
- 1 cup pitted green olives, whole or halved
- lemon zest
- fresh thyme sprigs
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Preheat oven to 325 degrees. Season chicken thighs with za'atar. Heat olive oil in a large Dutch oven over medium-high heat. Add the thighs and cook 4 minutes each side until browned. Remove to a plate.
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Reduce the heat to medium and add the onion and carrots. Cook 5 minutes until lightly browned. Stir in the garlic and continue to cook for one minute. Add broth, lentils and the tomato paste. Stir. Return the chicken and any accumulated juices to the pot. Bring to a simmer. Cover and braise in oven for 45-55 minutes or until chicken is tender and cooked through.
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Transfer the chicken to a platter and keep warm. Strain remaining mixture reserving the liquid. Add the lentils and veggies to the platter with the chicken. Return the liquid to the pot and bring to a boil over medium-high heat. Cook until reduced by half, about 10 minutes. Pour the liquid over the chicken and veggies on the platter. Top with the olives, lemon zest and thyme sprigs. Serve immediately.
Adapted from Better Homes and Gardens February 2019
Love Za’atar very much and am thankful whenever I find an idea to use it. Your suggestion makes great lunch or dinner to feed the whole family. Thank you Mary Ann.
You’re quite welcome! This is one tasty dish!
We have za’atar in our pantry and I don’t often think about using it, but this is making me want to break it out asap! Love the pairing with lentils too – so hearty and delish! Pinned! Happy Monday :)
It really is a hearty dish Dawn!
I’ve never tried za’atar but I think I need to now! This dish looks so wonderful and packed full of flavor!
You’ve got to try it Kathy! It’s such an incredibly hearty and flavorful dish!
I’m always looking for new ways to use za’atar, so this is definitely screaming my name, Mare! The chicken looks so juicy and flavorful and I’m loving that you paired it with lentils!! Such a delicious meal!! Can’t wait to try it! Pinned!
Thanks Chey! This one’s a flavorful one for sure.
I really love the taste of za’atar, but I don’t use it nearly as much as I ought to!
This sounds delicious! And the lentils would work so well. Delicious recipe, MaryAnn!
Thanks Alex! Hope you give it a go!
I love anything that involves lentils! This looks really delicious!
Thanks Kelsie! I bet you’d love this one!
This looks so incredibly good, love za’atar!
Thanks Matt!
This is such a great weeknight dinner and I bet the leftovers are even tastier! Yum!
They are Leigh Ann! Hope you have an awesome week!
Za’atar is one of my favorite spice blends – so versatile! This dish looks so rich, savory and delicious!
I really enjoy it too Marissa! You’ll love this dish. I hope you give it a try!
This is definitely my kind of meal Mary Ann!! Love braised lentils and Za’atar os such a beautiful spice – this is just the kind of meal I want today on a rainy cold and damp day!!
It’s cold and rainy here too Joanne, so this dish would totally fit the bill!
What a gorgeous dish Mare and you know I’m a big fan of lentils. I’ve a big jar of Za’atar in the pantry I made some time ago… I love sprinkling it on eggs, and like you olive oil and pita. There are so many ways! I can see why this is your favorite new recipe!
I know you’d love this one Traci! Tom is even a fan of lentils! This is always a hit here.
This is totally my kind of meal, Mary Ann! I love Za’atar, it’s one of my favorite spice mixes, and anything with lentils has my name all over it! Also the simple directions make it easy and give me time while it’s in the oven to make a salad and set the table. Love it! On my list to make, pinning!
Hope you enjoy it as much as we do Laura!
It’s suppose to rain here this weekend and your lentil and chicken dish sounds perfect. I never have cooked with Za’atar , it’s about time I try it. Pinning!
Hope you enjoy it Gerlinde! Perfect comfort food!
I never know what to do with my za’atar other than a few signature dishes, so I am so grateful for this recipe! I can’t wait to try it out, Mary Ann!
Hope you enjoy it Katherine!
Wow! What a fabulous dish of flavour and comfort. Can’t wait to try this :)
It’s sooooooo good Jennifer!
Za’atar is a staple. Sprinkled on so many things – it is truly delicious! I love what you’ve done with it! My hubby is sure to go crazy for this dish!! Shared!!
Thanks for sharing Annie! Hope you guys love it!
Can’t get over how exciting this dish is! Packed full of fun flavors and just a hearty meal. Sign me up!
Thanks Kev! Thought you might like this one!
Such a lovely dish, Mary Ann! And wow! so much flavor! The olives must add a wonderful briney flavor and za’atar is one of those staples I always have on hand. Delicious!
Love the olives kelly! This is one tasty dish for sure.
Great flavor! I did make some adjustments. Rendered the fat trimmed from the thighs and used this for browning rather than the olive oil. Also skipped the bit about straining the lentils and then reducing the liquid (too many dishes and not necessary). I just took the lid off my braiser and turned the oven up to 400° for the last 15 minutes or so. If doing again I might add the olives and thyme at this point.
Got the original from my issue of BH& G. Looks like you have more followers as there were no reviews there for the same recipe :-)
So happy you gave the recipe a try Mary Beth!