Honey Roasted Za’atar Chicken with Fruit

Honey Roasted Za’atar Chicken with Fruit

In case you haven’t noticed, I’m pretty big on za’atar right now. But regardless of my newfound love of the spice mix, I’ve been making a variation of this chicken for quite some time. I decided to kick it up a notch for the holidays by adding red wine, honey and dried fruit for a festive finish.

Za’atar is a mixed herb and spice blend popular in the Middle East. It’s primarily made up of sumac, thyme, oregano, sesame seeds and salt. The spice blend is widely available in supermarkets, but you can also find it on amazon.

Other za’atar recipes:

grilled corn with za’atar garlic compound butter
malawach cheese pastries with dipping sauce

Related recipes:

sweet Hawaiian chicken
Rosh Hashanah roast
honey mustard chicken pastrami roulade

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64 thoughts on “Honey Roasted Za’atar Chicken with Fruit

    1. Hi Sarah, If you want to omit the honey, I would just put a splash of wine in the bottom of the pan and drizzle some olive oil over the chicken and dried fruit.

  1. Made this for Rosh Hashana and everyone loved it! It was flavorful, moist, and looked lovely served. Thank you!

  2. Thank you so much for this recipe. My huband LOVES za’tar. (I think he would sprinkle it on his ice-cream if I’d let him!) Made this dish last evening for Erev Rosh and it was a huge hit and super easy. I’ll be checking out your site again.

  3. Hi chanie – love your website!
    Is the Pereg zahtar the same as the za’tar you are referring to? looks like a great recipe!

  4. Hi there
    I would LOVE to make this for Rosh Hashana – just came back from Israel with a big bag of za’atar! I just want to check – your recipe says 20oz dried fruit – is this correct? It’s over a pound.
    Thanks so much!

  5. Followed the exact measurements with even less chicken and it doesn’t look juicy at all compared to the picture. Any tips? Can’t wait to rate it. Thanks!!!

    1. Hey Dana, using less chicken can actually make it less juicy because the chicken releases juices while it’s cooking. That is likely the issue.

  6. Hi Chanie! Would you recommend a quartered 2-3 pound chicken for this recipe or would you recommend a larger chicken? I think I’m going to give this a pre-chag trial run next Shabbat!

  7. Please indicate how many this recipe serves–4? I don’t want to quarter a chicken since I’m serving so many people for the holiday. I’d like to use just thighs and breasts. Thank you

    1. A quartered chicken usually serves 4, unless you separate the thighs and serve smaller portions. You can easily use 6 pieces of chicken for this recipe if you wish.

      1. If I’m freezing this dish, should I remove all the fruit, honey, etc before freezing or just freeze the while thing together?
        BTW- just bought two copies of your book. Very excited to try some recipes for Yom Tov.

  8. looked this up and made this again after a few years ,, used just the backs and it served great !! guests loved it

  9. Made this for Sukkot and it was fab! Used a whole chicken and stuffed potatoes inside. The combination was delightful and delicious!

  10. This recipe turned out great! We’re beginning cooks and the recipe was easy to follow and delicious. I personally don’t like fruit so I left out the dried fruit and used more olive oil and za’atar.

    Chanie, someone give us your cookbook for our wedding and we love using it! Thank you for all of your great food.

  11. Do you think I could use boneless, skinless chicken thighs with this recipe? Would the timing/oven temps be the same?

  12. If I am making this with an entire quartered chicken (all still on the bone), should I adjust the cooking time (or anything else) for the white meat? Can I make the dark/white meat together?

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