Honey Za’atar Chicken with Fennel


Last Updated on April 11, 2024

Honey za’atar chicken with fennel and chickpeas is a sweet and zesty dish to serve over rice for a flavor-packed meal.

Honey Za'atar Chicken

Honey Za’atar Chicken

This recipe is a true combination of some of my favorite flavors. Pan-seared chicken pieces are marinated in a sweet and zesty honey za’atar sauce. The chickpeas add delicious texture to the dish, while the fennel slowly caramelizes and sweetens up in the oven.

This recipe is currently on my top 5 chicken recipes I’ve ever made, and comes together to easily! It could be made for a large crowd or family dinner served with your favorite side dishes.

I love this over fluffy jasmine rice with a side of my roasted eggplant or harissa roasted carrots. We enjoyed it for shabbat a couple of weeks ago, and I can’t wait to make it for Passover next week!

Ingredients you’ll need

  • Bone-in, skin-on chicken pieces: this recipe can be made with up to 6 pieces of chicken- I used a combination of thighs and drumsticks
  • Fennel: fennel is such a good way to add more flavor to any dish. It gets sweeter when cooked and compliments the marinade flavor so well
  • Chickpeas: the chickpeas add the perfect texture to this recipe
  • Honey za’atar sauce: made from honey, fresh squeeze lemon, za’atar and a few simple spices. This versatile marinade can be used for chicken, salmon or even veggies
  1. Start by searing the chicken in a heated skillet with oil until browned
  2. Remove the chicken from the pan and add in the chickpeas. Give them a toss for 2 minutes then add in the cut up fennel pieces
  3. Layer the seared chicken over the veggies and pour your marinade over the top
  4. Cook covered on 400 F for about 40 minutes, then cook uncovered on 425 F for 15 minutes
  5. Garnish with fresh parsley, lemon juice and a pinch of flakey salt
Honey Za'atar Chicken

I used my stove-top to oven braiser pan for this recipe for minimal clean up. If you don’t have an oven-safe skillet, you can sear the chicken in a large skillet, then transfer everything to an oven-safe baking dish or sheet-pan to finish cooking

Plate the chicken on a serving dish topped with the chickpeas, fennel and extra sauce. This flavor-packed recipe is sure to be a crowd-pleaser- I can’t wait for you guys to try it!

Serve with:

Orange Zested Rice

Roasted Eggplant with Miso Tahini

Harissa Roasted Carrots

Honey Za’atar Chicken with Fennel

5 from 2 votes
Course: Main


Prep time


Cooking time


Total time



I used my stove-top to oven braiser pan for this recipe. If you don’t have an oven-safe skillet, you can sear the chicken in a large skillet, then transfer everything to a baking dish or sheet-pan to finish cooking


  • 5 5 -6 bone-in, skin-on chicken pieces,
    I used thighs and drumsticks

  • 2 2 fennel bulbs, cut into pieces

  • 1 can 1 chickpeas (15 oz), drained

  • Olive oil

  • Fresh parsley, to top

  • Lemon juice, to top

  • Flakey salt, to top (optional)

  • Honey Za’atar Marinade
  • 1/4 cup 1/4 honey

  • 1/4 cup 1/4 fresh lemon juice

  • 2 tbsp 2 za’atar spice

  • 1/2 tbsp 1/2 paprika

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/4 tsp 1/4 cayenne pepper (optional)


  • Preheat the oven to 400 F
  • Trim the stems off of the fennel bulbs then slice each bulb into smaller wedges
  • Prepare the honey za’atar marinade by combining the sauce ingredients together and whisking together until evenly incorporated
  • Heat a large skillet on medium heat then drizzle in about 2 tbsp of olive oil.
  • Once the oil is hot, sear your chicken skin-side down on medium/high heat for about 3-4 minutes, then flip and sear for another 2-3 minutes. Remove the chicken from the pan and set aside on a plate
  • To the pan, add in the chickpeas and toss together for 1-2 minutes on medium heat. Layer the fennel on top then place the seared chicken into the pan. Lightly drizzle everything with olive oil
  • Pour the honey za’atar marinade over the skillet evenly
  • Cover the pan with a lid or foil and bake in the oven for 40 minutes
  • Raise the oven temperature to 425 F. Remove the lid from the pan and bake uncovered for about 15 minutes
  • Once ready, transfer the chicken to a serving plate and top with the fennel and chickpeas, chopped parsley, a squeeze of fresh lemon juice and pinch of flakey salt

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. This looks delicious!! I made it for dinner tonight. I’m sure it tastes as good as it looks. I can’t wait to try it! 😍❤️🥰

  2. Wow! This one is a keeper! 5/5. The flavors are amazing and it’s super easy!

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