Some dishes strike the perfect balance between simplicity and bold flavour, and Za’atar Chicken with Roasted Vegetables and Tahini does just that. This vibrant dish is packed with delicious textures and warming spices. Tender, perfectly seasoned chicken, smoky, caramelised aubergine, and crisp tenderstem broccoli. Paired with a zingy tomato salad that adds a pop of freshness, while the creamy tahini dressing ties everything together with its rich, nutty depth. Whether served as a hearty salad or wrapped in soft flatbread, this meal is all about effortless flavour and versatility.
Watch me make this dish here.
Table of Contents
- Za’atar and Pul Biber: A Quick History
- The Secret to Perfectly Roasted Za’atar Chicken
- Mastering the Art of Roasting Vegetables
- Balancing the Flavours of Za’atar Chicken with a Bright, Tangy Salad
- The Essential Finishing Touch: Tahini Dressing and Its Origins
- How to Serve Za’atar Chicken with Roasted Vegetables and Tahini
- Give It a Try
- Loved the Roasted Vegetables in This Recipe? Why Not Try Some More!
Za’atar and Pul Biber: A Quick History
Za’atar and Pul Biber are two ingredients with deep cultural roots that bring a rich history to this dish.
A Spice Blend with Tradition: Za’atar
Za’atar is a fragrant spice mix widely used in Middle Eastern cuisine. It typically contains dried thyme, sumac, sesame seeds, and salt, though variations exist across different regions. Historically, za’atar has been enjoyed for centuries, with references to its use dating back to ancient Egypt. In Levantine cuisine, it is a staple seasoning, often sprinkled over flatbreads, mixed into dips, or used to flavour meats and vegetables. Some traditions even associate za’atar with boosting cognitive function and overall well-being, making it a cherished household ingredient.
The Smoky, Mild Chilli of Turkey: Pul Biber
Pul Biber, also known as Aleppo pepper, hails from the city of Aleppo in Syria and is a fundamental spice in Turkish and Middle Eastern cooking. It has a mild heat with a hint of fruitiness and a subtle smokiness that distinguishes it from regular chilli flakes. Due to its balanced warmth and complexity, it’s frequently used to enhance grilled meats, stews, and vegetable dishes, like here in this Za’atar Chicken with Roasted Vegetables and Tahini.
And if you don’t have Pul Biber, I have an easy substitute below using some store cupboard staples.
The Secret to Perfectly Roasted Za’atar Chicken
Great roasted chicken starts with the seasoning. Za’atar Chicken with Roasted Vegetables and Tahini relies on a simple but powerful spice mix of za’atar, pul biber, and garlic granules. Chicken thighs are the best choice here, they stay moist and juicy while crisping up beautifully on the outside.
For the best results, coat the chicken evenly with the spices and let it sit while you prepare the vegetables. This short resting time allows the flavours to penetrate the meat, enhancing every bite. Roasting at a high temperature ensures caramelisation, locking in the natural juices and creating a deliciously golden exterior.
Mastering the Art of Roasting Vegetables
Roasting vegetables may seem straightforward, but small tweaks can elevate them significantly. Aubergine needs space to caramelise properly, overcrowding leads to steaming rather than roasting. Lay the slices in a single layer, season well, and let the high heat do the work. The result? Deeply golden, tender slices with a smoky richness that pairs perfectly with the chicken.
Tenderstem broccoli, on the other hand, roasts quickly. A light drizzle of olive oil, a sprinkle of za’atar and pul biber, and a short stint in the oven allow it to retain its crispness while developing charred edges. This contrast in textures—soft aubergine, crisp broccoli, and juicy chicken—is what makes Za’atar Chicken with Roasted Vegetables and Tahini so satisfying.
Balancing the Flavours of Za’atar Chicken with a Bright, Tangy Salad
The tomato salad plays a crucial role in balancing the richness of the dish. Fresh vine tomatoes, finely chopped red onion, and a dusting of sumac come together with a drizzle of extra-virgin olive oil. Sumac’s lemony tang enhances the natural sweetness of the tomatoes, while the red onion adds a gentle sharpness.
To keep the salad at its freshest, prepare it just before serving. Letting it sit for a few minutes allows the flavours to meld beautifully without becoming watery. Whether tucked into a wrap or spooned over the salad version, this zingy mix is the ultimate refresher.
The Essential Finishing Touch: Tahini Dressing and Its Origins
Tahini dressing is what truly ties this dish together. Smooth, nutty, and slightly sweet, it complements the savoury chicken and roasted vegetables perfectly. The key to a silky texture is whisking the tahini with olive oil, lemon juice, and maple syrup before adding water gradually. If it thickens too much in the fridge, simply loosen it with a little water before serving.
Tahini itself has a long and fascinating history. Made from ground sesame seeds, tahini is a staple in Middle Eastern and Mediterranean cuisine, dating back thousands of years to ancient Persia and Mesopotamia. Ancient cultures highly prized sesame seeds and used their oil-rich paste as a key ingredient in many traditional dishes. Today, people widely use tahini in dips like hummus, dressings, and even desserts, appreciating its rich, nutty flavour and creamy consistency.
How to Serve Za’atar Chicken with Roasted Vegetables and Tahini
One of the best things about Za’atar Chicken with Roasted Vegetables and Tahini is its versatility. You can enjoy it as a salad or a wrap, depending on your mood.
For a wrap, start with a soft flatbread, layer in fresh spinach, roasted aubergine, tenderstem broccoli, and juicy chicken. Add a spoonful of tomato salad and a drizzle of tahini dressing before wrapping it up tightly. Every bite is packed with contrasting textures and bold flavours.
For a salad, spread baby spinach onto a large platter. Arrange the roasted vegetables and sliced chicken on top, then scatter over the tomato salad. Finish with a generous drizzle of tahini dressing, letting it seep into every layer. It’s fresh, satisfying, and perfect for meal prep too.
Give It a Try
If you’re looking for a recipe that’s simple yet packed with flavour, Za’atar Chicken with Roasted Vegetables and Tahini is one to add to your list. It’s nourishing, vibrant, and effortlessly delicious. Try it as a quick dinner, a meal prep staple, or a weekend lunch to impress. However you serve it, one thing’s certain, you’ll want to make it again and again.
Loved the Roasted Vegetables in This Recipe? Why Not Try Some More!
- Layered Chickpea Salad with Roasted Vegetables: Eating the rainbow has never been so easy with this delicious, autumnal salad.
- Easy Roasted Chicken and Veggies: Perfect for meal prepping, the beauty of this recipe is in its flexibility. You can quite literally use whatever’s in your fridge to make a simple, healthy, and delicious dinner!
- Halloumi Tray Bake with Mediterranean Vegetables: A taste of the Mediterranean in just one tray, the perfect midweek meal.
Za’atar Chicken with Roasted Vegetables and Tahini
This roasted chicken and veg number is delicious, fresh and jam-packed with flavour. It combines perfectly seasoned chicken, squishy, charred aubergine, and crisp tenderstem broccoli. The zingy tomato salad adds a lovely pop of freshness and the creamy tahini dressing brings it all together in the tastiest way. You can serve it as a wrap or a salad – the choice is yours.
Ingredients
- 2 large aubergines
- extra-virgin olive oil
For the chicken:
- 600g chicken thigh fillets (boneless, skinless chicken thighs)
- 1 tbsp za’atar
- 1 tbsp pul biber (aka aleppo pepper, see notes for substitute)
- ½ tbsp garlic granules
For the broccoli:
- 400g tenderstem broccoli, trimmed
- 1 tsp za’atar
- 1 tsp pul biber (aka aleppo pepper)
- extra-virgin olive oil
For the dressing (see notes for storage):
- 80ml tahini
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp maple syrup or honey
- 1 large garlic clove, minced
- 1 lemon, juice
For the tomato salad:
- 2 large vine tomatoes, finely chopped
- ½ small red onion, finely chopped
- 1 tsp sumac
- extra-virgin olive oil
To serve:
- 120g baby spinach
- 4 large wraps
Instructions
- Heat your oven to 220°C / fan 200°C.
- Slice the aubergines into 2 to 3cm-thick rounds. Arrange in a single layer on a large, greaseproof-paper lined baking tray. Season with salt and pepper, drizzle with extra-virgin olive oil, then roast for 40 to 45 minutes, or until deeply golden brown.
- Place the chicken thigh fillets in a large bowl. Add the za’atar, pul biber and garlic granules, season with salt and pepper and toss well to coat. Arrange in a single layer on a medium baking tray and roast for 25 minutes, or until the chicken is cooked through.
- Place the tenderstem broccoli on a large baking tray. Add the za’atar and pul biber, season with salt and pepper and drizzle with extra-virgin olive oil. Roast for 10 to 12 minutes, or until tender and lightly beginning to char.
- To recap, you can stagger the roasting process as follows: place the aubergines in the oven and set a 45 minute timer. When there’s 25 minutes, pop the chicken into the oven. When there’s 10 minutes left on the timer, pop the tenderstem broccoli into the oven.
- Meanwhile, make the tomato salad: place the ingredients in a bowl, drizzle with extra-virgin olive oil, season with salt and pepper and toss to combine. Then, make the tahini dressing: place the ingredients in a bowl, season generously with salt and pepper and mix well to combine. If the dressing is too thick for your liking, mix in more cold water, 1 tablespoon at a time.
- Let the chicken cool for 5 to 10 minutes, then slice.
- To serve as a wrap, place a handful of spinach on each of the wraps. Top with some aubergine slices, tenderstem broccoli, sliced chicken and tomato salad. Drizzle some dressing over the top and wrap it up tight.
- To serve as a salad, get the spinach onto a large platter, top with the aubergine slices, tenderstem broccoli, sliced chicken and tomato salad and finish with the dressing. Enjoy!
Notes
- If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.
- The tahini dressing will keep in a sealed jar in the fridge for 1 week. It may thicken as it sits. If it does, you can thin it out with a little bit of cold water as needed.
4 responses
This recipe is UNBELIEVABLE!!! I grew up with a lot of Middle-Eastern food at a good friend/neighbor’s, this is the first time I’ve been able to make a recipe from scratch outside of the ones I’ve copiously copied from her kitchen – the flavors in this are awesome!! I love how your passion for the act of cooking shines in this recipe, it was so easy to follow the flow of staggering the eggplant/aubergine, chicken and broccoli without rushing and having lots of time to clean as I go. I love the mix of spicy/sweet/umami flavors mixed with a range of textures from the the roasted veggies to the juicy tomato, and the chicken is absolutely outstanding with the tahini dressing and tomato salad. Thanks so much for sharing your passion and wisdom with us, I can’t wait to try more of your recipes. Sending love from Arizona, USA. <3
Wow, thank you so much Kaitlyn! I’m truly touched by your kind words. Thank you for leaving such a detailed, positive review. I’m so, so glad you enjoyed it. Sending lots of love back!
Absolutely delicious! Fresh and cozy at the same time! Served as a salad and it was just perfect. This will go in my normal rotation for sure. I didn’t have sumac (actually hadn’t heard of it) so I used lemon zest.
I’m so glad you enjoyed it and that it’ll become a part of your weekly rotation 🙂