Middle Eastern Roasted Chicken with Za'atar
Master the Middle Eastern Roasted Chicken using the spatchcock technique for shatteringly crisp skin. Includes our signature Za'atar roast chicken recipe and a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at variousmeals.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Baking sheet
- Kitchen towel
- Spoon
- Spatula
- Tongs
- Aluminum foil
- Instant-read thermometer
- Kitchen timer
- Microplane
- Garlic press
- Whisk
- Paper towel
- Zip-top bag
- Plate
- Pot
- Skillet
- Ladle
- Citrus press
- Kitchen scale
- Pastry brush
Ingredients
- 1 whole chicken (approx. 4 lbs / 1.8 kg), spatchcocked
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp coarse sea salt
- 1 tsp cracked black pepper
- 3 tbsp za’atar
- 1 tbsp ground sumac
- 1 tsp ground cumin
- 1 tsp allspice
- 1/2 tsp ground cinnamon
- 4 cloves garlic, minced into a paste
- 1 large red onion, sliced into thick rounds
- 1 lemon, halved
- 3 sprigs fresh thyme or oregano
- 1/2 cup low-sodium chicken broth
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