My Cookbook: Souk to Table 
Honey Za’atar Roasted Chicken Drumsticks (with Potatoes)
This honey za’atar roasted chicken makes the best weeknight dinner. With an easy marinade with a flavorful blend of za’atar (a Middle Eastern herb and spice blend), honey, and garlic, the chicken drumsticks are then roasted up to perfection in the oven alongside potatoes. Crispy chicken, fork-tender potatoes, served with bread to mop up all of the delicious juices. Best part? This dish is ready in under 1 hour!
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Let’s Talk About Za’atar (the spice blend you have to try)
Za’atar is a seasoning blend that comes from the Levant region. There are various regional variations of za’atar, and the two you’ll find most often on shelves are Palestinian za’atar and Lebanese za’atar. It tastes bright, herby and with a lot of earthy notes. Za’atar is typically made up of these three core ingredients:
- Dried oregano (a type of oregano that is native to the region, which is slightly different than the oregano you’ll find in North America, though it is a good replacement).
- Sumac, a citrusy and fruity flowering plant, dried and crushed into a powder. This is what brings the bright flavors in the blend.
- Toasted sesame seeds for deep nuttiness
Za’atar is a treasured seasoning blend, celebrating the ingredients often grown on the land in Palestine, Lebanon, Jordan and Syria. It is typically always found on the dinner table in a small bowl, next to a small bowl of olive oil. You can enjoy it by simply dipping a piece of bread into the olive oil, then into the za’atar.
A typical breakfast in the levant also includes za’atar manakish, which is just a za’atar and olive oil paste spread out on homemade dough and baked. It is also commonly sprinkled on top of labneh, along with a drizzle of olive oil.
Making Za’atar Chicken
Given the flavour profile of za’atar, it makes for an excellent chicken marinade (also great on fish and vegetables). I was tinkering in the kitchen one day and decided to also add honey and garlic to the marinade, and ever since that day, I never make za’atar chicken any other way.
Something about the sweetness from the honey and the zing from the garlic that go so well with the herby za’atar. A splash of apple cider vinegar and lemon juice has been proven to enhance the flavour, as I discovered after testing this recipe a few times.
This recipe has become my go-to weeknight chicken recipe. If you love middle eastern chicken recipes, you must also try my other “dump and bake” chicken recipes like my sumac chicken, harissa chicken, and mediterranean chicken.
This dish is as simple as mixing together the marinade ingredients and then pouring it all over the chicken and potatoes. Here are some visual instructions:
Start by preheating the oven to 425F. Then, place all of the marinade ingredients into a bowl and mix to combine.
Next, peel and cut the potatoes into large chunks. I like to cut each potato into eights (cut the potato in half, then in half again, then in half again). Grab a 9×13 inch baking dish and place the potato chunks inside, then season with salt.
I usually never pre-marinate the chicken when I make this dish, but I’m sure if you were to marinate for an hour or so in the fridge, it would intensify the flavour. But if you don’t have the time, simply dump the drumsticks on top of the potatoes, then pour the za’atar marinade on top and mix well until they are coated.
I found that baking it uncovered yielded the best crispiness on the chicken. I have tried covering it for the first 30 minutes, then uncovering it to broil, but the chicken doesn’t brown as much.
Pour about 1/2 cup of water on the bottom of the baking dish to prevent the potatoes from burning. Place the baking dish in the oven and bake for about 45 minutes. Check it at the 35 minute mark to see if the chicken is cooked through. It should be browned and crispy, and fully white and juicy on the inside. The potatoes should be soft.
Serving Suggestions
The addition of that water to the baking dish will create a luscious sauce that I love to mop up, so definitely serve this za’atar chicken with some bread. I also suggest a light salad like this simple arabic chopped salad or a malfouf salad. Leftovers, if there are any, are perfect for chicken sandwiches the next day.
Other Baked Chicken Recipes You Will Love
If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!
Honey Za’atar Roasted Chicken Drumsticks
Ingredients
For the Chicken & Marinade:
- 8 Chicken drumsticks, skin on (aprox. 1.2kg), or 6-8 bone-in skin-on chicken thighs
- 10 large garlic cloves, crushed
- 4 tablespoons za'atar seasoning
- 1/4 cup olive oil
- 1/4 cup honey (90g)
- 1 tablespoon apple cider vinegar, or lemon juice
- 2 teaspoons kosher salt
- 2 teaspoons onion powder
- 1/2 teaspoon black pepper
For the Potatoes
- 3 large potatoes, cut into 1/2 inch chunks
- 1 teaspoon kosher salt
To Bake:
- 1/2 cup water
Instructions
- Start by preheating your oven to 425F.
- Peel the potatoes and chop into large cubes, roughly 1 inch in size (into eighths). Place them in a 9×13 inch baking dish and sprinkle with the salt.
- Pat the chicken drumsticks with a paper towel to ensure they are dry. Place them directly on top of the potatoes.
- Mix the marinade ingredients together in a small bowl until well combined, then pour it on top of the chicken and potatoes. Mix everything well using your hands until the chicken and potatoes are coated in the marinade.
- Pour 1/2 cup of water on the bottom of the baking dish.
- Bake uncovered for 45 minutes, or until the drumsticks are golden brown and cooked through. If needed, broil for a few minutes to get more colour on the chicken. Let stand for 5-10 minutes, then garnish with parsley and serve.
Love the garlic , honey n vinegar fusion… it tasted yummy!
Perfect. I was looking for things to cook with my kids over their winter break. My sixteen-year-old son did this by himself for the most part, and it came out awesome. We loved it and it only took about 15 minutes to prep. It tastes much more impressive than something that took 15 minutes to prep would be expected to taste. I am so happy I stumbled upon your recipes in general. I am an Italian American convert to Islam and have been attempting Middle Eastern dishes with no success for twenty years. I have tried lots of recipes by different authors, and thought I was just a bad cook. But the recipes from the inlaws with “a handful of this and a pinch of that,” were impossible for me to follow and the stuff I found online was very complicated and time-consuming. Your recipes are the best out there — easy to follow, clear directions, and amazing flavors. These are going to be the heirloom recipes for my family. My kids and I cook them together and have a great time cooking them and are amazed at how good everything tastes. I bought two copies of your cookbook and I am going to buy a third so I have copies for the kids — a lot of these recipes are so easy to make that my teenagers are cooking themselves with amazing results. I can’t thank you enough — we went from blah every single night to dinners that taste like we got them from a restaurant and I no longer think I am a horrible cook — but just that I needed easier to follow directions and better recipes — you are awesome.
Nicole – thank you for sharing your story with me. It seriously made my day. It also helps give me purpose; my aim is for folks like you to find these recipes and be excited about making delicious food for their family. I’m so glad you are here and thanks so much for leaving me a note and a review!
Can I Make it with chicken cúbes
Hi Farah – if you mean boneless chicken cubes, I’d say you need significantly less cook time on the chicken. You may want to pre-bake the potatoes for about 30 minutes before adding the chicken. Then, add the marinated boneless chicken cubes to the baking dish and bake a further 15-20 minutes until they’re cooked. I suggest using thighs instead of breast for a more juicy result. Good luck!
Absolutely loved this recipe! I swapped out the honey for part pomegranate molasses, part agave, and loooved the tanginess mixed with the za’atar and juice from the chicken. Such an easy weeknight meal. I also ended up cooking a bit longer to get my meat to the proper temp. Can’t wait to try more of your recipes!
That is a wonderful swap Jessie – thanks for sharing your feedback! Hope you enjoy more from the blog!
I had seen this recipe on instagram awhile ago but never tried it as the ingredients didnt really make sense to me. But I did end up making it today and oh my God you are a genius I duno how it works together but it does. Im embarrassed I ate more than half the pan. Its delish, easy to make, and works when you dont have much groceries left. Thanks for being a genius!
Haha I’m so glad you gave it a try! And very happy you enjoyed it! I am hardly a genius but I’ll take it 😀
Hi,
Can I pre marinade it a day prior to making this ?
Hi Shayma! Yes, definitely. Just place the marinated chicken in the fridge.
This was so delicious! I have way too much za’atar that I don’t know what do with, and my husband and I loved this recipe so much we are going to add it into our regular meal rotation!
Wonderful to hear, Andrea!
My daughter and I made this over the weekend. It was delicious! Shukran for sharing! I will be making it again.
I’m so glad you both enjoyed it! You’re so welcome.
Very delicious
I think this web site holds very wonderful pent subject matter posts.
Hello Amina – Can this be cooked in an air fryer with the same results. If so, any recommendations on the cook time and temp?
Thank you so much!
Hi Kat – yes you can definitely succeed with the air fryer for this recipe. The cook time will depend on how much quantity you have and the size of the fryer too. I would start with 15-20 mins and then gradually increase the time if the chicken is not cooked through yet. Air fryers are generally faster than the oven!
Also I’d stick with same temp in recipe!
Assalamu alaykum! Just made this for dinner tonight. And wow it was delicious! So flavorful! I used quarter chicken legs and cooked it a little bit longer. And the family loved it. We used the potatoes and bread to soak up the sweet glaze at the bottom of the pan. Thank you for a simple and delicious dinner recipe.
I’m so glad you and the family enjoyed it Sumra! Thanks for the feedback 🙂
Hello, I have just made my DIY Zaatar. I would like to know how can I make this dish vegetarian. I do’t eat chicken. Which veggies can i use to optimise flavours and taste. Thanks.
You can use potatoes, onions, carrots, and cauliflower. That sounds like a great combo if you enjoy them 🙂
This comes together very quick and is always a hit with the kids!
I made x1.5 of the marinade for 15 drumsticks, and baked uncovered at 375 for 45-50 mins.
Thank you Amina for sharing!
We have made this a few times and it turns out so well!
Made this twice already. I baked it for a little longer than suggested and it was great.
So glad you enjoyed it Palwasha! Good to know about the baking time. Baking times can always be a bit iffy as ovens vary so much. Thanks for the review as always! 🙂
1. SO easy and quick to put together – my favourite type of meal
2. Kids licked their plates cleaned and asked for more!
3. Perfect weeknight, weekend, anytime meal
Aww thank you so much Zahra! So glad the kids enjoyed it! 🙂
Thank you very much this became my favorite chicken recipe <3
That’s such an honour! So glad you enjoyed it Vera!
This was such an amazingly flavourful dish. Very easy and straightforward to make!
Thank you for your lovely review Iftikhar!
This was so flavourful! Loved that it was made with ingredients that were already in the pantry, too!
So glad ! Thanks for the review Amanie! 🙂