Za’atar Chicken and Rice (Easy One Pot Recipe with Crispy Chicken)
Juicy za’atar chicken with crispy skin served over fluffy, flavorful rice, all cooked in one pot with lemon, garlic, and warm Middle Eastern spices. An easy and comforting dinner perfect for weeknights or guests.
Servings 8
Calories 477kcal
Ingredients
For Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons za’atar
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Chicken and Rice
- 8 bone-in skin-on chicken thighs
- 1 cup long-grain white rice uncooked
- 1/4 cup red onion finely chopped
- 2 cups chicken stock low sodium preferred
- 1 tablespoon olive oil
Instructions
- In a bowl, whisk together the olive oil, lemon juice, za’atar, garlic, salt, and pepper.
- Add the chicken and toss to coat evenly. Cover and marinate for at least 15 minutes or up to overnight.
- Remove the chicken from the marinade, letting excess drip off. Reserve the marinade.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken lightly with salt and pepper, then place skin-side down in the skillet. Cook for about 5 minutes per side until golden brown. Work in batches if needed.
- Remove the chicken and set aside. Carefully discard excess fat, leaving about 1 tablespoon in the pan.
- Add the chopped onion and cook for 2 to 3 minutes until softened.
- Stir in the uncooked rice and cook for 1 minute, allowing it to lightly toast.
- Pour the reserved marinade into a measuring cup and add enough chicken stock to make 2 cups of liquid total.
- Pour the liquid into the skillet and scrape the bottom of the pan to release any browned bits.
- Bring to a gentle boil, then return the chicken to the pan, skin-side up.
- Cover, reduce heat to low, and cook for 20 to 25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff the rice with a fork.
- Finish with fresh lemon juice, toasted almonds, and parsley before serving.
Notes
• Do not skip browning the chicken; it builds the base flavor of the entire dish
• Use long-grain rice only, short grain can turn mushy
• Keep the lid closed while cooking to ensure proper rice texture
• If rice seems undercooked, add 2–3 tablespoons of broth and cook a few more minutes
• This dish reheats beautifully and tastes even better the next day
• Use long-grain rice only, short grain can turn mushy
• Keep the lid closed while cooking to ensure proper rice texture
• If rice seems undercooked, add 2–3 tablespoons of broth and cook a few more minutes
• This dish reheats beautifully and tastes even better the next day
Nutrition
Calories: 477kcal | Carbohydrates: 23g | Protein: 38g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 472mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
