Zaatar Chicken Roast (Printable Version)
Aromatic chicken roast with zaatar, lemon, and olive oil marinade. Crispy skin, juicy meat, perfect for family meals.
# What You Need:
→ Poultry
01 - 1 whole chicken (3.3 lbs), patted dry
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac
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 chunks
11 - 1 lemon, sliced
# How To Make It:
01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl until well combined.
02 - Gently loosen the skin over the chicken breasts. Rub half the marinade under the skin, then coat the entire exterior with the remaining mixture.
03 - Place lemon slices and onion rings inside the chicken cavity for added moisture and flavor.
04 - Spread remaining onion rings, carrot chunks, and lemon slices in the roasting pan. Position the chicken breast side up on top of the vegetables.
05 - Let chicken stand at room temperature for 30 minutes, or refrigerate covered for up to 8 hours for deeper flavor penetration. Bring to room temperature before roasting.
06 - Set oven to 400°F for optimal roasting temperature.
07 - 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 thigh meat reads 165°F.
08 - Allow chicken to rest for 10 minutes before carving to redistribute juices. Serve with roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The zaatar creates this incredible crust that everyone will think you slaved over
- It's forgiving enough for weeknight dinners but impressive enough for Sunday dinner with friends
02 -
- For extra crisp skin, uncover the chicken for the last 15 minutes of roasting
- Zaatar blends vary wildly in salt content so always taste yours first and adjust
03 -
- If your zaatar blend is saltier than expected, reduce the kosher salt to 1 teaspoon
- Letting the chicken sit at room temperature for 30 minutes before roasting helps it cook more evenly