Oven-Roasted Za'atar Chicken Thighs with Lemony Freekeh Salad (45-Minute)
Crunchy, herb-spiced chicken skin gives way to succulent, juicy meat, while the freekeh salad adds a chewy, nutty counterpoint brightened by lemon, fresh herbs, and crisp vegetables. The za'atar rub crisps in the oven and leaves a toasted, herbal crust that pairs beautifully with the citrusy grain salad. A quick pan sauce from the roasting juices ties the two components together.
Swap freekeh for bulgur or farro if you prefer a milder grain, and use boneless thighs to cut roasting time by 5–7 minutes. For a dairy element, crumble feta into the salad at the end; for a gluten-free version, substitute cooked quinoa. Toast the za'atar lightly in a dry skillet if your blend tastes raw — it will deepen the spice and herbal notes.
Serve this as a relaxed weeknight dinner, a casual weekend lunch, or for a small gathering. The salad can be made ahead and kept chilled (dress just before serving), and the chicken reheats well under the broiler to refresh the skin. Pair with plain yogurt or a tahini drizzle for extra richness.
How to Make It
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1
Preheat the oven to 220°C (425°F). Pat the chicken thighs dry with paper towels.
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2
In a small bowl, combine za'atar, 1 tbsp olive oil, 1 crushed garlic clove, salt, and black pepper. Rub this mixture all over the chicken thighs, getting some under the skin where possible.
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3
Arrange the seasoned thighs skin-side up on a rimmed baking sheet or in an ovenproof skillet. Roast in the preheated oven for 30–35 minutes, until the skin is deeply golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
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4
While the chicken roasts, bring the vegetable broth to a simmer in a small saucepan. Add freekeh, cover, and cook according to package timing (about 15–20 minutes) until tender but chewy. Drain any excess liquid and fluff with a fork; let cool slightly.
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5
In a large bowl, whisk together the juice of one lemon, remaining 2 tbsp olive oil, sumac (if using), and a pinch of salt and pepper to make the dressing.
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6
Add warm freekeh to the bowl with the dressing and toss to coat. Stir in halved cherry tomatoes, diced cucumber, red onion, parsley, mint, and remaining crushed garlic clove. Taste and adjust salt, pepper, or lemon as needed.
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7
When the chicken is done, transfer thighs to a cutting board and let rest 5 minutes. Spoon any pan juices over the chicken or deglaze the roasting pan with 1–2 tbsp water or lemon juice and pour over the thighs for extra flavor.
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8
Serve chicken thighs atop or alongside the lemony freekeh salad with lemon wedges and a dollop of plain yogurt on the side if using.