Za'atar Roast Chicken
  • ¼ cup zaatar
  • 2½ tbsp olive oil
  • 2½ tbsp lemon juice
  • 2½ tsp minced garlic
  • ¾ tsp pepper
  • 1 tsp salt
  • A roasting chicken
  1. Whisk together zaatar, olive oil, lemon juice, garlic, salt and pepper.
  2. Rinse chicken and pat dry. Smear the paste all over the outside of the chicken, and under the skin where you can. Use it all up! Let chicken sit at room temperature for a half hour.
  3. Preheat oven to 400 degrees F.
  4. Roast chicken uncovered, breast side up, for 20 minutes, then flip it over so the breast side is down for the next 20 minutes. Then flip chicken a final time, so that the breast side is up again. Roast until the skin is crispy and the bird registers 160 on a thermometer inserted into the thickest part of the breast.
  5. Let chicken stand 10-15 minutes, then carve and serve.
I used a 5-lb chicken for this recipe, roasted for 1.5 hours. For the last half hour, I added small yellow potatoes to the pan, which absorbed some of the spices and juices as they roasted.
Recipe by Sprung At Last at