Milk Street Recipe

Za'atar-Roasted Chicken

Name: Za'atar-Roasted Chicken
Total time: 50 min
Yield: 4 Servings
Ingredients: 3 tablespoons za’atar seasoning; 2 teaspoons dried oregano; 1 1/4 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

50 minutes

Free

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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.

3 tablespoons za’atar seasoning

2 teaspoons dried oregano

1 1/4 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

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

01

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.
02

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.
03

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.
04

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.

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Za'atar-Roasted Chicken

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4

Servings