Roasted Zaatar Chicken (Print Version)
Aromatic chicken with zaatar, lemon, and olive oil. Crispy skin, juicy meat, and Middle Eastern flavors.
# What You’ll Need:
→ Poultry
01 - 1 whole chicken (about 3.3 lbs), patted dry
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac (optional, for extra tang)
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ tsp kosher salt
08 - ½ tsp black pepper
→ Vegetables for roasting (optional)
09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into chunks
11 - 1 lemon, sliced
# Steps:
01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl until well combined.
02 - Gently loosen the skin over the chicken breasts and rub half the marinade underneath. Coat the entire exterior of the chicken with the remaining marinade.
03 - Place lemon slices and onion rings inside the chicken cavity for added moisture and flavor during roasting.
04 - Spread the remaining onion rings, carrot chunks, and lemon slices in a roasting pan. Position the chicken on top, breast side up.
05 - Let the chicken sit at room temperature for 30 minutes before roasting. For deeper flavor, refrigerate covered for up to 8 hours, then bring to room temperature before cooking.
06 - Heat the oven to 400°F.
07 - Place the roasting pan in the middle of the oven. Cook for 1 hour to 1 hour 15 minutes, until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh 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 spice crust creates this incredible savory crunch that people will ask about seconds after taking their first bite
- It's practically foolproof but tastes like something that required way more effort than it actually did
02 -
- Really pat that chicken dry with paper towels before you start, like obsessively dry, because any surface moisture will steam the skin instead of crisping it
- Letting the bird come to room temperature before roasting helps it cook more evenly and you will taste the difference
03 -
- Taste your zaatar blend before you start because some are super salty and you don't want to over-salt your chicken
- The thermometer is your best friend here because properly cooked chicken is juicy but overcooked chicken is sad and dry