Roasted Zaatar Chicken (Printer-friendly)
Aromatic chicken infused with zaatar, lemon, and garlic, roasted to crispy-skin perfection and juicy tender meat.
# What You’ll Need:
→ Poultry
01 - 1 whole chicken (3.3 lbs), patted dry
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ tsp kosher salt
08 - ½ tsp black pepper
→ Vegetables
09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into chunks
11 - 1 lemon, sliced
# How to Make It:
01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl until thoroughly combined.
02 - Gently loosen the skin over the chicken breasts. Rub half the marinade under the skin, then coat the entire exterior with the remaining mixture.
03 - Place lemon slices and onion rings inside the chicken cavity for added moisture and flavor infusion.
04 - Spread remaining onion rings, carrot chunks, and lemon slices across the roasting pan. Position the chicken breast-side up on top of the vegetables.
05 - Let stand at room temperature for 30 minutes. For enhanced flavor, cover and refrigerate up to 8 hours, then bring to room temperature before roasting.
06 - Heat oven to 400°F.
07 - Roast in the center of the oven for 1 hour to 1 hour 15 minutes, until juices run clear and an instant-read thermometer inserted into the thickest thigh portion reaches 165°F.
08 - Allow the chicken to rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The crispy skin gets this incredible nutty, citrusy crunch that makes you fight over the last piece
- One simple marinade does all the heavy lifting while you basically do nothing else
02 -
- Starting with a completely dry chicken skin is non negotiable any moisture creates steam and ruins your chance at crispy skin
- Letting the roasted chicken rest seems counterintuitive when you are hungry but those ten minutes make the difference between juicy and dry meat
03 -
- Brining the chicken overnight in salt water creates an insurance policy against overcooking
- A sheet of foil over the breast for the first 45 minutes prevents it from drying out before the thighs finish cooking