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    Home » Recipe

    Published: Oct 29, 2021 · Modified: Jul 14, 2024 by maxcozzi · This post may contain affiliate links · 372 Comments

    za'atar roast chicken

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    There aren't too many things in life that can top a simple roasted chicken, and this za'atar roast chicken won't disappoint.

    zaatar roast chicken
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    • Za'atar Roast Chicken
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    Although I won't argue that a good brine or marinade can bring a bird back to life. This recipe packs enough flavor with the herby-tartness of za'atar to create a crispy, salty skin on the fly.

    In my opinion, dark meat works best here, but feel free to use white meat instead, just remember to reduce the cook time by about 5-10 minutes. With chicken, I always check often because the cook time can vary quite a bit depending on the cut. Once the chicken is well-browned on top and the skin begins to pull away from the bone, it's time to enjoy.

    It goes well with a cucumber salad and rice pilaf.

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    zaatar roast chicken

    Za'atar Roast Chicken

    Enjoy this Za'atar Roast Chicken recipe! Crispy skin and tender meat infused with za'atar. Served with almonds, lemon, and fresh herbs.
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    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes

    Nutrition

    Calories: 641kcal | Carbohydrates: 10g | Protein: 26g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1275mg | Potassium: 475mg | Fiber: 5g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 18mg | Calcium: 149mg | Iron: 7mg
    Calories: 641kcal
    Servings: 4
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    Ingredients

    • 4 chicken leg and thighs (or breasts, preferably bone-in and skin-on)
    • ½ cup olive oil
    • 4 cloves garlic (peeled, and light smashed but left whole)
    • 4 tablespoon za'atar (divided)
    • 1 lemon (cut into slices)
    • 2 teaspoon salt (or to taste)
    • ½ cup almonds (for topping)
    • parsley or mint (for topping)

    Instructions

    • Preheat oven to 450°F. Toast almonds in a dry skillet over medium-high heat for 2-3 mins until fragrant. Remove and crush.
    • Remove skillet from heat. Add olive oil, garlic, and half of the za'atar. Let sizzle while prepping chicken.
    • Pat chicken dry, season with salt. Place chicken in skillet, skin-side up. Baste with olive oil mixture, top with remaining za'atar, salt, and lemon slices.
    • Roast in oven for about 40 mins until skin browns and juices run clear. Baste every 10 mins for crispy skin. Use a meat thermometer to check for 165°F internal temp.
    • Remove from oven, cool briefly. Serve with chopped almonds, lemon slices, parsley, mint, sea salt, and pan drippings.

    Notes

    Let the chicken come to room temperature before roasting. This allows the chicken to cook more evenly and creates a crispier skin. 
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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