- Preheat the oven to 180 C / Gas 4.
- Pat chicken thighs dry with kitchen paper. Place the chicken in a bowl and coat in olive oil and season liberally with sea salt and black pepper on all sides.
- Heat a cast iron frying pan over medium high heat. When hot, add the chicken thighs, skin side down. Immediately sprinkle about a teaspoon of za'atar over each chicken thigh. Leave the chicken to cook undisturbed for 7 to 10 minutes, until the chicken skin is crispy and browned.
- Turn the chicken over so that the skin side is up, then remove pan from heat. Working quickly, sprinkle the remaining za'atar evenly over each thigh. You can use more za'atar to taste, if liked. Spoon some of the rendered chicken fat over the top of the za'atar.
- Place the pan in the preheated oven. Roast for 15 minutes, or until juices run clear and the chicken is no longer pink near the bone (but 15 minutes should be just right!).
Try this chicken alongside a romaine, tomato and red onion salad with a tahini-lemon dressing. Simply mix 3 tablespoons plain yoghurt, 2 tablespoons tahini, 1 tablespoon lemon juice and salt to taste. Adjust consistency by adding a little warm water, a teaspoon at a time. Taste and add more lemon juice or salt if liked.
You can use other cuts of chicken, just be sure the skin is left on. Note that cooking times will vary when using a cut other than the thigh, as well as if the chicken is not bone-in.