Making Za’atar Chicken and Rice is a straightforward process. Follow these steps to create this amazing meal:

1. Marinate the Chicken: In a bowl, mix za’atar, olive oil, salt, pepper, and lemon zest. Rub this mixture all over the chicken thighs and let them marinate for at least 15 minutes.

2. Sauté the Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Cook the Chicken: Place the marinated chicken thighs in the skillet, skin side down. Sear them for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5-7 minutes on the other side.

4. Add the Rice: Remove the chicken thighs and set them aside. In the same skillet, add the rice and stir it around in the remaining oil and juices for 1-2 minutes.

5. Combine with Broth: Pour in the chicken broth, stirring well to combine. Bring to a boil.

6. Return the Chicken: Place the seared chicken thighs back into the skillet on top of the rice. Cover the skillet with a lid and reduce the heat to low.

7. Simmer: Allow it to simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender.

8. Check for Doneness: Remove the skillet from the heat. Check that the chicken is cooked to an internal temperature of 165°F (75°C).

9. Let it Rest: Allow the dish to rest, covered, for about 10 minutes. This helps the flavors meld together.

10. Garnish and Serve: Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges for an extra burst of flavor.