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Za’atar Baked Chicken

Za’atar is a delicious Middle Eastern spice blend that will liven up any chicken or fish dish. It is traditionally served baked onto pita bread with some olive oil and is a spice blend that normally contains ground dried thyme, oregano, marjoram, toasted sesame seeds, and can contain additional spices depending on the blend. It is becoming increasingly easy to find in stores, and if you can’t find it in your local store, you can follow this Alton Brown version (love him!) and whip up your own.  If you like Middle Eastern flavors, this will become a quick favorite in your spice collection.

Za’atar Baked Chicken
Servings: varies
Serving Size: varies
Nutritional Info: varies, drumstick 2 P+, wing 3 P+, thigh 4 P+, 4 oz breast 4 P+
Weight Watchers® PointsPlus®: drumstick 2, wing 3, thigh, 4 oz breast 4 *

Ingredients for Chicken
3 lb whole chicken cut into pieces
juice of two lemons
2 garlic cloves, minced
1 tbsp olive oil
1/3 cup Za’atar spice blend
Salt and pepper to taste

1. In a bowl, combine the lemon juice, olive oil, garlic, and Za’atar. Rub all over the chicken and let marinate in the fridge for at least one hour, preferably over night.

2. Preheat the oven to 425 degrees. Spray the bottom of a roasting pan with non stick cooking spray and spread the chicken out evenly. If desired, place the chicken over a bed of potatoes, onions, and a leafy green. Pout remaining marinade over the chicken.

3. Cook for 45 minutes or until juice runs clear. Enjoy!

Tip: The leftover chicken makes delicious sandwiches for lunch or dinner the next day. Wrap it up in a pita, some veggies, and you have a delicious Middle Eastern meal.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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2 Response to Za’atar Baked Chicken

  1. joan paula on June 29, 2011

    This looks great! Thanks!

  2. Mandy on April 19, 2012

    I made this lastnight for dinner and it was great! I used boneless skinless chicken breasts (cut to 4oz pieces each) instead of a whole chicken with skin. Mine did not turn out as golden brown as the picture posted, but it still tasted great. Thanks for the recipie! Will be browsing for a few others to try.


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