Za'atar Roasted Chicken Thighs with Mint-Feta Bulgur and Carrot Ribbons
5.0
(1 reviews)
25min
45min
4
685
Chef's Note
Za'atar is a Middle Eastern spice blend typically containing dried thyme, oregano, sumac, and sesame seeds. Look for it in specialty stores or Middle Eastern markets. The key to crispy chicken skin is ensuring the thighs are completely dry before applying the spice paste. Don't skip the resting time for the bulgur—it allows the grains to fully absorb moisture and become fluffy.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
3 tablespoons za'atar spice blend
5 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 whole lemons
4 cloves garlic cloves
1.5 cups medium grain bulgur wheat
2.25 cups chicken stock
1 cup fresh mint leaves
6 ounces feta cheese
4 whole medium carrots
2 tablespoons honey
0.25 teaspoon red pepper flakes
0.5 teaspoon ground cumin
Instructions
- 1
Preheat oven to 425°F. Pat 8 chicken thighs completely dry with paper towels. Mince 4 garlic cloves finely.
- 2
In a small bowl, combine 3 tablespoons za'atar, 3 tablespoons olive oil, juice of 1 lemon, 2 minced garlic cloves, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper to create a paste.
- 3
Rub the za'atar paste all over the chicken thighs, getting under the skin where possible. Arrange chicken skin-side up on a rimmed baking sheet. Slice remaining lemon into rounds and tuck around chicken.
- 4
Roast chicken for 35-40 minutes until skin is golden and crispy and internal temperature reaches 175°F. Let rest for 5 minutes after removing from oven.
- 5
While chicken roasts, bring 2.25 cups chicken stock to a boil in a medium saucepan. Add 1.5 cups bulgur wheat, reduce heat to low, cover, and simmer for 12 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
- 6
Finely chop 1 cup fresh mint leaves. Crumble 6 ounces feta cheese into small pieces.
- 7
Fluff cooked bulgur with a fork. Stir in chopped mint, crumbled feta, remaining 2 minced garlic cloves, juice of remaining lemon, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Taste and adjust seasoning.
- 8
Using a vegetable peeler, peel 4 carrots, then continue peeling to create long ribbon strips, rotating the carrot as you work.
- 9
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add carrot ribbons and sauté for 3-4 minutes until slightly softened but still with bite.
- 10
Add 2 tablespoons honey and 0.25 teaspoon red pepper flakes to carrots. Toss for 1-2 minutes until carrots are glazed and caramelized. Season with salt to taste.
- 11
Divide mint-feta bulgur among 4 plates. Top each with 2 roasted chicken thighs. Arrange honey-glazed carrot ribbons alongside. Garnish with roasted lemon slices and drizzle any pan juices over chicken.
Nutrition Information (per serving)
685
42g
48g
35g
Reviews (1)
Danielle D.
10/31/20255/5
I was skeptics of how this would turn out but it was amazing. The bulgur was a flavour I’ve never had before but was pleasantly surprised. Chicken was flavourful and moist and the carrot strips turned out great.