ZA'ATAR-ROASTED CHICKEN
Mar. 12th, 2019 10:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaZA'ATAR-ROASTED CHICKEN
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken
Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.
4 servings
Ingredients
3 TABLESPOONS ZA’ATAR SEASONING
2 TEASPOONS DRIED OREGANO
1¼ TEASPOONS WHITE SUGAR
KOSHER SALT AND GROUND BLACK PEPPER
3 POUNDS BONE-IN, SKIN-ON CHICKEN PARTS, TRIMMED AND PATTED DRY
10 MEDIUM GARLIC CLOVES, PEELED
1 TABLESPOON FINELY GRATED LEMON ZEST, PLUS ¼ CUP LEMON JUICE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS MINCED FRESH OREGANO
Directions
Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the za'tar, dried oregano, sugar, 1 tablespoon salt and 2 teaspoons pepper.
Place the chicken parts on a rimmed baking sheet and evenly season both sides with the za'atar mixture. Place the garlic cloves in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. The meat should show no pink when cut into. Transfer the chicken to a platter; leave the garlic on the baking sheet.
Using a fork, mash the garlic to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lemon zest and juice, oil and fresh oregano. Taste and season with salt and pepper. Serve the sauce with the chicken.
Tip: Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken
Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.
4 servings
Ingredients
3 TABLESPOONS ZA’ATAR SEASONING
2 TEASPOONS DRIED OREGANO
1¼ TEASPOONS WHITE SUGAR
KOSHER SALT AND GROUND BLACK PEPPER
3 POUNDS BONE-IN, SKIN-ON CHICKEN PARTS, TRIMMED AND PATTED DRY
10 MEDIUM GARLIC CLOVES, PEELED
1 TABLESPOON FINELY GRATED LEMON ZEST, PLUS ¼ CUP LEMON JUICE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS MINCED FRESH OREGANO
Directions
Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the za'tar, dried oregano, sugar, 1 tablespoon salt and 2 teaspoons pepper.
Place the chicken parts on a rimmed baking sheet and evenly season both sides with the za'atar mixture. Place the garlic cloves in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. The meat should show no pink when cut into. Transfer the chicken to a platter; leave the garlic on the baking sheet.
Using a fork, mash the garlic to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lemon zest and juice, oil and fresh oregano. Taste and season with salt and pepper. Serve the sauce with the chicken.
Tip: Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.
