Roasted Zaatar Chicken (Print Version)
Juicy chicken marinated in zaatar, lemon, and garlic, roasted to crispy perfection with aromatic spices.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), patted completely dry
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac (optional, for additional tanginess)
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ tsp kosher salt
08 - ½ tsp black pepper
→ Roasting Vegetables
09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into large chunks
11 - 1 lemon, sliced into rounds
# How-To Steps:
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 covering the chicken breast area. Rub half of the prepared marinade beneath the skin, ensuring even distribution over the meat.
03 - Rub the remaining marinade over the entire exterior surface of the chicken, pressing gently to adhere the spice mixture to the skin.
04 - Place lemon slices and onion rings inside the chicken cavity to infuse additional moisture and flavor during roasting.
05 - Spread remaining onion rings, carrot chunks, and lemon slices across the bottom of a roasting pan. Position the chicken on top, breast side facing upward.
06 - Allow the chicken to rest at room temperature for 30 minutes. Alternatively, cover and refrigerate for up to 8 hours, then bring to room temperature before roasting for enhanced flavor penetration.
07 - Preheat oven to 400°F.
08 - 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 portion of the thigh reaches 165°F.
09 - Transfer the chicken to a cutting board and let rest for 10 minutes to allow juices to redistribute throughout the meat. Carve and serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The marinade does double duty keeping the meat impossibly juicy while creating that irresistible crackly skin that everyone fights over
- Zaatar brings this incredible earthy tangy brightness that makes plain roasted chicken taste absolutely ordinary by comparison
02 -
- Patting that chicken completely dry before you start is the difference between crispy golden skin and flabby pale rubber no matter how long you roast it
- Leaving the chicken uncovered during the last 15 minutes of roasting was a game changer for me when I finally tried it
03 -
- Taste your zaatar blend before you start seasoning because some are already quite salty and you'll need to adjust accordingly
- Letting the chicken come to room temperature before roasting is one of those steps that feels annoying but makes a noticeable difference in even cooking