One Pot Za’atar Chicken and Rice
Published April 14, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 to 6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
2 medium yellow onions, thinly sliced
6 garlic cloves, thinly sliced
2 cups basmati rice, rinsed
⅓ cup za’atar
Freshly ground black pepper
2 tablespoons unsalted butter, cubed
Yogurt, pickles and warm flatbread, for serving
Dill (optional), for serving
Nutritional analysis per serving (4 servings)
84 grams carbs; 293 milligrams cholesterol; 1152 calories; 29 grams monosaturated fat; 12 grams polyunsaturated fat; 18 grams saturated fat; 65 grams fat; 3 grams fiber; 1173 milligrams sodium; 55 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken dry and generously season all over with salt. To a cold, dry, large Dutch oven or pot set over medium heat, add the oil then arrange the chicken thighs, setting them skin side down. (Don’t overcrowd the pot. If yours isn’t large enough to comfortably fit all the thighs, cook them in 2 batches to ensure that they brown properly.) Cook, using tongs to press down on the thighs to encourage browning, 12 to 15 minutes. When the skin is deeply golden brown and crisp and easily releases from the pot, transfer the chicken to a plate, skin side up.
- Step 2
In the same pot, with all the fat still over medium heat, add the onions and garlic. Cook, stirring occasionally, until very fragrant and browned, 7 to 9 minutes.
- Step 3
Stir in the rice and za’atar and season with pepper. Cook, stirring constantly, just until the za’atar is very fragrant, 20 to 30 seconds. Stir in 2 teaspoons salt and 3 cups of water.
- Step 4
Nestle the chicken thighs into the rice mixture, arranging them skin side up. Cover the pot, adjust heat to low and cook for 25 minutes without lifting the lid. Remove from heat, keep covered and let sit for 10 minutes.
- Step 5
Uncover, dot the rice with the butter and serve directly from the pot or transfer to a platter, sprinkling with dill (if using). Serve alongside yogurt, pickles and warm flatbread.
Private Notes
Comments
If you, like me, want more built-in-veggies in this kind of one-pot dish, I find that diced carrots, peas, and/or a ribbons of a sturdy green such as kale all do beautifully stirred in when the rice is added.
If you like za'atar, this dish is for you! Couple of tips: (1) if you slice the onions very thin on a mandoline, they basically just almost disappear into the dish. (2) I add the salt when I add the onions, which draws water out of the onions, helps the onions to brown, and helps to deglaze the pan. (3) The reason yogurt is a standard accompaniment to this dish is because this dish positively cries out for acid. If you don't have yogurt, a sprinkle of lemon juice brightens the dish beautifully.
Wondering if there was a step missed here? I cooked exactly as written and the rice is nowhere near cooked. Should the water have been brought to a boil and then turned down to low???
Superb recipe, though I baked it in the over with cartouche instead of lid in order to keep the skin crispy. And half the rice would have been enough…
Delicious! Will cook again. Unfortunately I have to coil electric stove. I cooked as followed but kept my pot just below the medium mark and it worked great. I always find I need a little extra heat with NYT recipes
Should have read the comments first! like others had issues with the rice with half being overcooked and half being undercooked. chicken was also raw in middle despite leaving on heat for longer than recipe stated. So disappointing. If I make again, will add boiling water instead of cold.