Best 4 Zaatar Roast Chicken With Green Tahini Sauce Recipes

Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. We present to you the ultimate guide to creating the most succulent and flavorful "Zaatar Roast Chicken with Green Tahini Sauce." This dish is a harmonious blend of Middle Eastern spices and fresh herbs, roasted to perfection and complemented by a creamy, tangy tahini sauce. Get ready to experience a symphony of flavors that will transport you to a world of culinary delight.

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ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Za'atar Roast Chicken with Green Tahini Sauce image

Provided by Yotam Ottolenghi

Categories Chicken Kid-Friendly Dinner Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added Small Plates

Yield 6 servings

Number Of Ingredients 23

Ingredients

Green tahini sauce:
2 garlic cloves, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
Kosher salt
Chicken and assembly:
1 3 1/2-4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
2 medium red onions, thinly sliced
2 garlic cloves, smashed
1 lemon, thinly sliced, seeds removed
1 tablespoon sumac
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
2 tablespoons za'atar
2 tablespoons unsalted butter
1/4 cup pine nuts
6 pieces lavash or other flatbread
Ingredient info:
Za'atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Steps:

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Do ahead: Sauce can be made 1 day ahead. Cover and chill.
Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

ROAST CHICKEN WITH LEMON AND ZA'ATAR

Roast Chicken With Lemon and Za'atar image

This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.

Provided by Susan Spungen

Categories dinner, poultry, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain full- or reduced-fat Greek yogurt
3 lemons (1 lemon zested and juiced; 2 lemons, halved)
2 large garlic cloves, finely grated
3 tablespoons olive oil
1 (4- to 5-pound) whole chicken
Kosher salt and black pepper
2 tablespoons toasted white sesame seeds (see Tip)
2 tablespoons sumac (optional)
1 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons ground cumin
3 medium shallots, peeled and halved lengthwise

Steps:

In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.

OVEN-ROASTED ZA'ATAR CHICKEN BREASTS

Oven-Roasted Za'atar Chicken Breasts image

This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h30m

Yield 4

Number Of Ingredients 7

Ingredients

4 boneless, skinless chicken breasts
3 tablespoons za'atar seasoning, divided
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
cooking spray
salt to taste

Steps:

Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g

ZA'ATAR CHICKEN THIGHS

Za'atar Chicken Thighs image

Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.

Provided by Diana Moutsopoulos

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

4 bone-in chicken thighs, with skin
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
3 tablespoons za'atar, divided, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 2.1 g, Cholesterol 70.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.1 g

Tips:

Use a whole chicken for a more flavorful dish.
If you don't have a mortar and pestle, you can use a food processor or blender to make the zaatar spice blend.
Be sure to rub the zaatar spice blend all over the chicken, including the inside of the cavity.
Roast the chicken at a high temperature for a crispy skin and juicy meat.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve the chicken with green tahini sauce, roasted vegetables, and rice or pita bread.

Conclusion:

This zaatar roast chicken with green tahini sauce is a delicious and easy-to-make dish that is perfect for any occasion. The zaatar spice blend gives the chicken a unique and flavorful taste, and the green tahini sauce is a creamy and refreshing complement. This dish is sure to be a hit with your family and friends.