Roasted Zaatar Chicken (Printable Version)

Tender roasted chicken with zaatar, lemon, and garlic, featuring crispy skin and juicy meat.

# What You Need:

→ Poultry

01 - 1 whole chicken (approximately 3.3 lbs), patted completely dry with paper towels

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac (optional, enhances tanginess)
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 large chunks
11 - 1 lemon, sliced into rounds

# How to Make It:

01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper in a small mixing bowl until thoroughly combined.
02 - Gently lift the skin covering the chicken breast using your fingers. Rub half of the marinade directly under the skin, distributing evenly over the meat.
03 - Rub the remaining marinade over the entire exterior surface of the chicken, ensuring even coverage on all sides.
04 - Place a few lemon slices and some onion rings inside the chicken cavity to infuse additional flavor during roasting.
05 - Spread the remaining onion rings, carrot chunks, and lemon slices across the bottom of a roasting pan. Position the chicken on top, breast side facing upward.
06 - Allow the chicken to rest at room temperature for 30 minutes before cooking. For deeper flavor penetration, refrigerate for up to 8 hours, then bring to room temperature prior to roasting.
07 - Set oven temperature to 400°F.
08 - Place the roasting pan in the center of the oven. Cook for 1 hour to 1 hour 15 minutes until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
09 - Remove the chicken from the oven and let it rest for 10 minutes. This allows juices to redistribute throughout the meat. Carve and serve with roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays juicy
  • Zaatar turns basic roast chicken into something extraordinary
  • Mostly hands off cooking with huge flavor payoff
02 -
  • Bringing the chicken to room temperature before roasting helps it cook evenly
  • Uncover for the last 15 minutes if you want extra crispy skin
  • The vegetables underneath will be the most flavorful part of the dish
03 -
  • Pat the chicken completely dry with paper towels for the crispiest skin
  • Use an instant read thermometer to avoid overcooking the meat

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