Lemon Dust & Za’atar Roasted Chicken
A vibrant, gut-supportive dish rooted in flavor, fiber, and functional healing.
This warming, richly spiced recipe is as grounding as it is nourishing — a full-spectrum meal designed to support digestion, energy, and nervous system balance.
Bone-in chicken offers essential amino acids and gut-repairing nutrients like collagen and glycine, while quinoa provides a gentle, gluten-free source of fiber to feed your microbiome. Roasted fennel and leek support natural detoxification and offer prebiotic compounds to encourage beneficial gut bacteria. The addition of za’atar — a traditional Middle Eastern spice blend — brings not only bold, citrusy flavor but also antioxidant-rich herbs like sumac and thyme known for their anti-inflammatory properties.
Topped with a pistachio salsa bursting with polyphenols, pomegranate antioxidants, and digestive-friendly mint, this dish is a celebration of healing through flavor and function. Lemon zest brightens the entire profile, while the slow roast allows every ingredient to do what it does best: restore, balance, and delight.
This is a meal that doesn’t just taste good — it reminds your body what it feels like to be well.
Ingredients
For the Chicken Quinoa Pilaf
2 lbs bone-in, skin-on chicken thighs
2 lbs bone-in, skin-on chicken drumsticks
4 tbsp za’atar, divided
¼ tsp sea salt
½ tsp ground black pepper
8 garlic cloves, minced
⅓ cup avocado oil
2 lemons, zested and juiced
1 large fennel, cut into wedges
1 large leek, sliced and chopped
¾ cup quinoa
1¼ cups hot water
For the Pistachio Salsa
⅓ cup pistachios, chopped
⅓ cup kalamata olives, chopped
¼ cup mint, thinly sliced
¼ cup pomegranate seeds
1 tbsp red wine vinegar
2 tbsp olive oil
Instructions
Marinate the Chicken
In a large baking dish, combine chicken, 3 tbsp za’atar, salt, pepper, garlic, oil, lemon zest and juice. Rub into the chicken. Marinate for up to 24 hours. Bring to room temperature before baking.
Bake the Chicken
Preheat oven to 450°F. Bake chicken for 20 minutes. Remove and reduce heat to 400°F. Transfer chicken to a plate.
Assemble the Pilaf
Add fennel, leek, and quinoa to the dish. Place chicken on top with juices. Add hot water, cover, and bake 25 minutes. Uncover and bake 20 more minutes until golden.
Make the Salsa
In a bowl, combine all salsa ingredients with remaining za’atar. Mix and season to taste.
Serve
Top pilaf with pistachio salsa and serve warm.