Za’atar-rubbed butterflied chicken with preserved lemon vinaigrette recipe
Ingredients - 5 tablespoons plus 1 teaspoon extra-virgin Olive Oil - 2 tablespoons Za’atar - Salt - 1 (3½-to 4-pound) whole Chicken - 1 tablespoon minced fresh
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Cooking tools:
- Kitchen shears
- Carving knife
- Carving board
- Skillet
- Pot
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Plate
Ingredients
- Olive Oil: 5 tablespoons plus 1 teaspoon extra-virgin
- Za’atar: 2 tablespoons
- Salt
- Chicken: 1 (3½-to 4-pound) whole
- Mint: 1 tablespoon minced fresh
- Lemon: ¼ preserved
- White Wine Vinegar: 2 teaspoons
- Mustard: ½ teaspoon Dijon
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