Zaatar Roasted Chicken (Print version)
Succulent roasted chicken with aromatic zaatar seasoning and lemon, delivering rich Middle Eastern flavors in every bite.
# What you need:
→ Poultry
01 - 1 whole chicken (approximately 3.5 lbs), patted completely dry
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac (optional, for added tanginess)
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
09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into 2-inch chunks
11 - 1 lemon, sliced into rounds
# Directions:
01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper in a small bowl until thoroughly combined.
02 - Gently lift the skin over the chicken breast sections and rub half of the marinade directly underneath the skin, ensuring even coverage.
03 - Rub the remaining marinade over the entire surface of the chicken, pressing gently to adhere the spice blend.
04 - Place a few lemon slices and onion rings inside the chicken cavity for additional aromatic flavor during roasting.
05 - Spread the remaining onion rings, carrot chunks, and lemon slices evenly across the bottom of a roasting pan.
06 - Set the prepared chicken breast-side up on top of the vegetable bed in the roasting pan.
07 - Let the chicken stand at room temperature for 30 minutes, or refrigerate covered for up to 8 hours for deeper flavor penetration. Bring to room temperature before roasting if refrigerated.
08 - Set the oven to 400°F and allow it to fully preheat before inserting the chicken.
09 - Place the roasting pan in the center of the oven and cook for 1 hour to 1 hour 15 minutes, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F.
10 - Transfer the chicken to a cutting board and let rest for 10 minutes to allow juices to redistribute throughout the meat.
11 - Carve the chicken and serve with the roasted vegetables and pan juices spooned over the top.
# Expert advice:
01 -
- The zaatar creates this incredible citrusy, nutty crust that people will think took you years to perfect
- It is mostly hands-off time, leaving you free to actually enjoy your own dinner party
02 -
- I once skipped the step of loosening the skin and the seasoning stayed entirely on the outside, so do not take shortcuts here
- Different zaatar brands have wildly different salt levels, so always taste your blend before adding additional salt
03 -
- Invest in an instant-read thermometer because guessing doneness on a whole chicken is how you end up with dry meat
- Bring the chicken to room temperature before roasting or it will cook unevenly