July 28, 2021

Simple Middle Eastern Chicken

Recipe: Trish Magwood

Try this Simple Middle Eastern Chicken from the new cookbook, My New Table, available for pre-order now.

A staple main course for my family, this flavorful chicken bake is garnished with pomegranate seeds.



  • 2 garlic cloves
  • Zest and juice of 1 lemon
  • 1 tbsp za’atar
  • 1 tsp sumac
  • 2 tbsp tahini
  • 3 tbsp parsley, minced
  • 3 tbsp olive oil
  • 6 chicken thighs, bone-in


  • 1⁄2 cup plain yogurt
  • 1 garlic clove, minced
  • Zest and juice of 1⁄2 lemon
  • Fresh mint (optional)


  • 1⁄2 cup pomegranate seeds


Yield: Serves 6

  1. Preheat oven to 400°F. In measuring cup or small bowl, whisk together marinade. Season with salt and pepper.
  2. In ovenproof gratin dish, add chicken and coat with marinade, flipping to cover both sides. Roast chicken for 40 minutes, or until chicken juices run clear (20 to 25 minutes if you use boneless).
  3. Top with pomegranate seeds and serve with dip on the side. Enjoy over rice.

Recipes courtesy of and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.