Boring ol' baked chicken gets a new lease on life using za'atar spice. It's infused with flavor and tenderness from the inside out with a za'atar, lemon, and yogurt marinade. Then it's baked, sliced, and slathered with spiced extra virgin olive oil - the resulting chicken is moist and jam-packed with flavor.
Combine the greek yogurt, lemon juice, lemon zest and 1 tablespoon of za’atar in a small bowl and whisk until well combined.
Place the chicken breasts into a gallon sized ziplock bag, then pour the yogurt marinade over the chicken. Massage the marinade into the chicken with your clean hands. Then press the air out, seal, and place the chicken into the fridge. Marinate at least 3 hours, and up to 24 hours.
Heat the oven to 425°F and line a baking sheet with aluminum foil.
Remove the chicken breasts from the marinade and place onto the foil lined baking sheet, leaving at least one inch in-between each chicken breast. Bake 10 minutes. Remove the baking sheet from the oven, flip the chicken, then return to the oven. Bake an additional 5-15 minutes based on the size of your chicken breast, until an instant read thermometer registers 160°F when inserted into the thickest part of the breast.
Remove the chicken from the oven, tent with foil or an upturned casserole dish, and rest for 10 minutes.
Combine the remaining tablespoon of zaatar with the extra virgin olive oil. Slice the chicken against the grain, then drizzle the spiced oil over the sliced chicken breast. Serve immediately. The cooked chicken keeps in the fridge for up to 5 days in a tightly sealed container.