ROAST CHICKEN WITH LEMON AND ZA'ATAR
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
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.
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Ngachez Sammy
[email protected]This is the best roast chicken recipe I've ever tried. The lemon and zaatar give the chicken a wonderful flavor, and the chicken is cooked perfectly. I'll definitely be making this again.
Azah Laura
[email protected]I've been looking for a good roast chicken recipe for a while now, and I finally found it. This recipe is simple to follow and the results are amazing. The chicken is moist and flavorful, and the lemon and zaatar add a delicious touch.
Nabiha Taj
[email protected]This recipe is a keeper! The chicken was so flavorful and juicy. The lemon and zaatar gave it a wonderful taste. I'll definitely be making this again.
Jess Tyler
[email protected]I made this dish for a dinner party last night and it was a huge success. Everyone loved the chicken and raved about the flavors. I'll definitely be making this again.
WONDER WOMAN
[email protected]I'm a huge fan of lemon and zaatar, so I knew I had to try this recipe. I was not disappointed! The chicken was delicious and the flavors were perfect. I'll definitely be making this again.
Abhie Pamor
[email protected]This recipe is easy to follow and the results are amazing. The chicken was perfectly cooked and the flavors were spot-on. I'll definitely be making this again.
Elissa June
[email protected]I've made this recipe several times now, and it's always a hit. The chicken is always cooked perfectly, and the lemon and zaatar give it a wonderful flavor. I highly recommend this recipe.
IPC Islamic Tv
[email protected]This is the best roast chicken I've ever had. The lemon and zaatar combination is genius, and the chicken was so moist and tender. I'll be making this again and again.
Dylan Roberts
[email protected]I'm not usually a fan of chicken, but this recipe changed my mind. The lemon and zaatar gave the chicken a delicious flavor that I couldn't resist. I'll definitely be making this again.
Fardouza Abdi
[email protected]I made this dish last night and it was a hit with my family. The chicken was perfectly cooked and the flavors were amazing. The lemon and zaatar complemented each other perfectly.
Tyree Bush
[email protected]This roast chicken recipe is a winner! The combination of lemon and zaatar is so flavorful, and the chicken comes out moist and juicy. I'll definitely be making this again.