Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Za'atar-Roasted Chicken
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
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
-
01Heat 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.
-
02Place 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.
-
03Roast 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.
-
04Using 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.
In the store
-
Buy now
Milk Street Za'atar Mix
Our rendition of this Middle eastern herb-and-sesame spice blend is punched up with Aleppo pepper, sumac and garlic for a complete one-stop seasoning.
-
Buy now
Merula Extra Virgin Olive Oil
Produced from a blend of Spanish olives, Merula extra-virgin olive oil tastes fruity, balanced and bright.
More
Mains
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
FEBRUARY 2020
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET + WORK SHARP CULINARY KNIFE SHARPENERS
$359.80 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form