One Pot Za’atar Chicken and Rice 

By Andy Baraghani

Published April 14, 2025

One Pot Za’atar Chicken and Rice 
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
4(680)
Comments
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There’s something undeniably comforting about a dish that cooks all together, with the flavors mingling and intensifying as it simmers. Here, chicken thighs and basmati rice are infused with za’atar and golden onions, creating a deeply fragrant, savory one-pot meal. Browning the chicken skin until crisp is key: It lends richness to the whole pot and adds a bit of irresistible crunch. Don’t skip the butter at the end; those little dots melt into the rice, giving it a subtle, velvety finish. Serve this with a dollop of tangy yogurt, quick pickles and warm flatbread to scoop up every last bit.

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Ingredients

Yield:4 servings 
  • 4 to 6bone-in, skin-on chicken thighs (about 2½ pounds) 
  • Kosher salt (such as Diamond Crystal)
  • 3tablespoons extra-virgin olive oil 
  • 2medium yellow onions, thinly sliced 
  • 6garlic cloves, thinly sliced 
  • 2cups basmati rice, rinsed 
  • ⅓cup za’atar 
  • Freshly ground black pepper 
  • 2tablespoons unsalted butter, cubed 
  • Yogurt, pickles and warm flatbread, for serving 
  • Dill (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

964 calories; 50 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 84 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 41 grams protein; 1104 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
680 user ratings
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Comments

Su

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.

Daniel B

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.

Mark

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???

Jemba

Za’atar does not exist in my semi rural Ohio village or in its environs. Too many NYT recipes sound appealing and accessible but turn out to contain key ingredients that are not readily available without quite a bit of forethought/ordering from somewhere and yet the heart of the dish’s taste is lost without that ingredient.

Charlotte

Great recipe! As recommended in the comments I added fresh peas and carrots, and used broth instead of plain boiled water. Everyone enjoyed the meal!

Amy

I tried this and was a bit disappointed with the rice. it didn't cook evenly for me, some rice was still hard. my guess is that I should have brought the water up to boil then added the chicken? I also feel it's a bit of a faffy meal with browning the chicken, then cooking the onions then the cooking time for the rice. Nice flavours, but didn't feel easy or seamless by any means.

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