Crispy Za'atar & Lemon Roast Chicken

Name: Crispy Za'atar & Lemon Roast Chicken
Yield: 5 servings
Ingredients: 1 Whole roasting chicken (about 4-5 lbs); 3 tbsp Extra virgin olive oil; 2 tbsp Wild za'atar seasoning; 1 tbsp Ground sumac; 6 cloves Garlic (finely minced); 2 Lemons (1 sliced into rounds, 1 juiced); 1 large Red onion (cut into wedges); 1 tbsp Coarse kosher salt & fresh black pepper; A few sprigs Fresh oregano or thyme

A whole chicken roasted at high heat under a za'atar, sumac, garlic and lemon paste, spread under the skin as well as over it, so the skin crisps while the meat stays juicy. Serves 5-6.

Prep Time

15 mins

Cook Time

1 hr 15 mins

Difficulty

Easy

Yield / Servings

5 Servings

Ingredients

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1 Whole roasting chicken

about 4-5 lbs

3 tbsp Extra virgin olive oil

2 tbsp Wild za'atar seasoning

1 tbsp Ground sumac

6 cloves Garlic

finely minced

2 Lemons

1 sliced into rounds, 1 juiced

1 large Red onion

cut into wedges

1 tbsp Coarse kosher salt & fresh black pepper

A few sprigs Fresh oregano or thyme

Preparation Steps

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Preheat the oven to 425°F (220°C). Pat the chicken completely dry with paper towels, inside and out, for the crispiest skin.

In a bowl, whisk the olive oil, za'atar, sumac, minced garlic, lemon juice, salt and pepper into a fragrant paste.

Loosen the skin over the breasts and thighs and spread some of the paste directly under it, then coat the outside generously.

Stuff the cavity with the lemon rounds, onion wedges and fresh herbs.

Place the chicken in a roasting pan or cast-iron skillet and roast for 1 hour to 1 hour 15 minutes, until the skin is deep golden and the thigh reaches an internal temperature of 165°F.

Rest, loosely tented with foil, for 15 minutes before carving. Drizzle the pan juices over the carved chicken.

Chefs Culinary Tips

• Dry skin is king: for exceptionally crisp, golden-brown skin, pat the chicken thoroughly dry and leave it uncovered in the refrigerator for 1-2 hours before seasoning.

• High-heat roasting: 425°F renders the fat quickly and locks in moisture, so the white meat stays juicy while the skin crisps.

• Herby pan drippings: the za'atar, sumac and roasted lemon juices make an irresistible sauce. Spoon it over roasted potatoes or warm side dishes.