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Cooked chicken breast and a halved lemon in a black skillet on a stovetop

Lina Jebeile

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Chicken breast, lemons and spices in small bowls on top of a kitchen counter.

  • Zataar is a a popular Middle Eastern spice blend that typically includes dried zataar, mixed with toasted sesame seeds, salt and sumac. It can be purchased from many supermarkets, a Middle Eastern grocer or online.
  • For added flavour, you can marinate the chicken for a few hours, or even overnight, in the fridge.
  • Make sure the skillet you use for searing the chicken on the stovetop is oven-proof. This allows you to seamlessly transfer from the stovetop to the oven without needing to transfer to another baking dish.
  • If you have a meat thermometer, you can check the internal temperature of the chicken to ensure it's fully cooked. It should reach 75°C.
  • Allowing the chicken to rest for 5 minutes after removing it from the oven is important and ensures that it stays juicy and tender when sliced.
  • This recipe can be easily doubled to serve additional people.
cooked chicken breast in a black skillet on a stovetop

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind The Lebanese Plate, where she showcases her work and her love for Lebanese cuisine.

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