Roasted Zaatar Chicken

The first time I encountered zaatar chicken was at a tiny family-run restaurant in Jerusalem, where the owner served it straight from a communal oven with nothing but flatbread to catch all those incredible pan juices. I've been chasing that memory ever since, and this recipe finally gets me there every single time.

Last winter during a particularly gray week, I made this for friends who had just moved into their first apartment together. We ate straight from the roasting pan, standing around their tiny kitchen counter, and they both admitted to fighting over the last crispy-skinned piece the next day for lunch.

Ingredients

• Whole chicken: Pat it completely dry before starting, because any moisture on the skin will prevent that gorgeous crispiness we're after
• Olive oil: Use the good stuff here since it carries all those spices into every nook and cranny of the bird
• Zaatar spice blend: This is the star of the show, but taste yours first since some brands are saltier than others
• Sumac: Optional but adds this lovely brightness that cuts through the richness
• Lemon: Both zest and juice work together to create that perfect balance of tang and aromatic flavor
• Garlic: Freshly minced gives you the best distribution throughout the marinade
• Salt and pepper: Don't skip these even though zaatar is flavorful, they help everything pop
• Vegetables for roasting: They soak up all those rendered juices and become almost better than the chicken itself

Instructions

Mix your marinade:

Whisk together the olive oil, zaatar, sumac, lemon zest, juice, garlic, salt, and pepper in a small bowl until you have a fragrant paste that smells like everything good about Middle Eastern cooking.

Season underneath the skin:

Gently work your fingers under the skin over the breast meat and rub half that marinade underneath, being careful not to tear the skin as you go.

Coat the outside:

Rub the remaining marinade all over the outside of the chicken, getting into every crevice and coating the skin thoroughly.

Stuff the cavity:

If you want extra flavor, tuck some lemon slices and onion inside the cavity before proceeding.

Prep the roasting pan:

Arrange your onion rings, carrot chunks, and lemon slices in the roasting pan, then nestle the chicken on top breast side up so it sits on a bed of vegetables.

Let it marinate:

Let it sit at room temperature for 30 minutes, or refrigerate covered for up to 8 hours if you want to prep ahead.

Get your oven ready:

Preheat to 200°C (400°F) while you bring the chicken to room temperature if it was chilling.

Roast until perfect:

Cook for 1 hour to 1 hour 15 minutes, checking that the juices run clear and a thermometer reads 75°C (165°F) in the thickest part of the thigh.

Rest before carving:

Give it 10 minutes to relax before cutting, which redistributes all those juices throughout the meat.

Save

Something magical happens when zaatar meets rendered chicken fat and lemon. I've started doubling the vegetables because my family now treats them as their own separate side dish, fighting over the caramelized lemon slices like they're candy.

Getting The Skin Perfect

For that restaurant-quality crisp, uncover the chicken during the last 15 minutes of roasting and consider cranking the heat to 220°C (425°F). Watch it closely though because zaatar can go from beautifully golden to burnt quickly at high temperatures.

Make It Your Own

Baby potatoes or fennel bulbs are fantastic additions to the roasting pan. I've also thrown in whole heads of garlic which become sweet and spreadable, perfect for smearing on warm flatbread alongside the carved chicken.

Serving Suggestions

This chicken deserves accompaniments that complement its bold flavors. A simple cucumber and tomato salad cuts through the richness, while a dollop of yogurt sauce mixed with fresh herbs adds a cooling element.

• Warm pita or flatbread for catching pan juices
• Simple rice pilaf with toasted pine nuts
• Fresh herb salad with parsley and mint

Save

This recipe has become my answer to everything from casual Tuesday dinners to special occasions where I want to serve something that feels both comforting and impressive.

Recipe FAQs

→ What is zaatar and where can I find it?

Zaatar is a Middle Eastern spice blend typically containing thyme, sesame seeds, and sumac. You can find it in Middle Eastern markets, specialty spice shops, or online. Look for blends that are gluten-free if you have sensitivities.

→ Can I use boneless chicken instead of a whole chicken?

Yes, you can use boneless chicken pieces. Reduce the cooking time to 25-35 minutes and check with a thermometer. The marinade and roasting method remain the same.

→ How do I get the crispiest skin?

Pat the chicken completely dry before marinating, and for the last 15 minutes of cooking, uncover the chicken to allow the skin to crisp up beautifully.

→ What vegetables pair well with this dish?

Roasted vegetables like red onion, carrots, potatoes, or fennel work well. You can also serve with a fresh cucumber-tomato salad or yogurt sauce for a complete meal.

→ Can I make this ahead of time?

Yes, you can marinate the chicken up to 8 hours in advance and refrigerate. Bring it to room temperature for 30 minutes before roasting for best results.