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Milk Street Recipe
Milk Street Bowtie Za'atar-Roasted Chicken

Za'atar-Roasted Chicken

50 minutes

Free

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

  • 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
  • 2

    tablespoons minced fresh oregano

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Za'atar-Roasted Chicken

Get Ready to Cook

4

Servings

50 minutes

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.

Ingredients
  • 3

    tablespoons za’atar seasoning

  • 2

    teaspoons dried oregano

  • 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
  • 2

    tablespoons minced fresh oregano

Step 1 of 4

Prepare the seasoning blend

3
tablespoons za’atar seasoning
2
teaspoons dried oregano
teaspoons white sugar
1
tablespoon kosher salt
2
teaspoons ground black pepper

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.

Step 2 of 4

Season the chicken

3
pounds bone-in, skin-on chicken parts, trimmed and patted dry
10
medium garlic cloves, peeled

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.

Step 3 of 4

Roast the chicken

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.

Step 4 of 4

Make the sauce

1
tablespoon finely grated lemon zest, plus ¼ cup lemon juice
2
tablespoons extra-virgin olive oil
2
tablespoons minced fresh oregano
Kosher salt and ground black pepper

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.

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