Zatar Chicken


Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 



  • 4 tablespoons extra-virgin olive oil

  • Zest of one lemon

  • 3 tablespoons lemon juice

  • 2 tablespoons whole grain Dijon mustard

  • 3 tablespoons Zatar

  • Kosher salt

  • Freshly ground black pepper


  • 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 8 small shallots, peeled

  • 4 cloves garlic, peeled

  • 8 small potatoes with skin, rinsed

  • ½ pound baby carrots (See Note)


  1. Preheat oven to 400F. 

  2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

  3. Scatter the vegetables in a 12x18 ovenproof dish.

  4. Place the chicken skin side up on top of the vegetables.   

  5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 


Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.