Name: Za’atar Chicken with Garlicky Yogurt
Yield: 4 servings
Ingredients: 4 chicken legs (thigh and drumstick; about 2½ lb. total); 2 medium red onions, cut into 1"-thick wedges; 2 heads of garlic, halved crosswise, plus 2 cloves; 1 lemon, quartered, seeds removed; Kosher salt; ⅓ cup extra-virgin olive oil; 1½ cups plain whole-milk Greek yogurt; 3 Tbsp. za’atar; 1 tsp. ground coriander; 1 tsp. finely grated lemon zest; 1 tsp. finely grated lime zest; Za’atar, a blend of sumac, dried herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

This image may contain Food Meal Dish and Plant

Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

To make the most of your chicken, you have to make the most of your pan drippings. Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat. Make sure the garlic halves are turned cut side down and in contact with the pan for gloriously caramelized cloves.

Recipe notes