Preparation

Prepare the Za'atar Seasoning: In a small bowl, mix the dried oregano (1 Tbsp), sesame seeds (1 Tbsp), ground sumac (2 tsp), and dried thyme (1 tsp) until well combined.
Set aside for seasoning the chicken.

Prepare the Chicken: Preheat the oven to 400°F (200°C). In a large bowl, toss the chicken drumsticks (6 drumsticks) with melted butter (2 Tbsp), the homemade za'atar blend, garlic powder (½ tsp), smoked paprika (½ tsp), sea salt (½ tsp), and black pepper (¼ tsp) until evenly coated. Place the drumsticks on a wire rack set over a baking sheet. Roast for 35–40 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).

Prepare the Cucumber Herb Slaw: While the chicken roasts, place the julienned cucumber (1 cup), sliced red onion (¼ cup), chopped parsley (2 Tbsp), and chopped mint (2 Tbsp) in a bowl. Drizzle with lemon juice (1 Tbsp) and olive oil (1 Tbsp). Season with sea salt (¼ tsp) and black pepper (¼ tsp). Toss gently to combine and chill until ready to serve.

Assemble the Dish: Serve the crispy za'atar chicken drumsticks hot with a generous side of cucumber herb slaw. Drizzle extra olive oil over the slaw or add a squeeze of fresh lemon if desired.