Roasted Zaatar Chicken (Printable)

Aromatic roasted chicken seasoned with zaatar, lemon, and garlic creates a flavorful main dish with crispy skin and tender meat.

# What You’ll Need:

→ Poultry

01 - 1 whole chicken (about 3.3 lbs), patted dry

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 tablespoon sumac (optional, for extra tang)
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon black pepper

→ Vegetables (for roasting, optional)

09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into chunks
11 - 1 lemon, sliced

# Steps:

01 - In a small bowl, whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, garlic, salt, and pepper to make a marinade.
02 - Gently loosen the skin over the chicken breasts and rub half the marinade under the skin. Rub the remaining marinade all over the outside of the chicken.
03 - Optionally, stuff the chicken cavity with a few lemon slices and some of the onion.
04 - Arrange the remaining onion rings, carrot chunks, and lemon slices in a roasting pan. Place the chicken on top, breast side up.
05 - Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours for deeper flavor. Bring to room temperature before roasting.
06 - Preheat oven to 400°F.
07 - Roast the chicken in the middle of the oven for 1 hour to 1 hour 15 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
08 - Let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The spice blend creates this incredible crust that locks in moisture while delivering layers of earthy, tangy flavor in every single bite
  • It's one of those deceptively simple dishes that makes people think you spent hours on something special
  • The whole kitchen fills with this intoxicating aroma that builds anticipation like nothing else I cook
02 -
  • Don't skip the step of patting the chicken completely dry before applying the marinade or you'll never achieve that coveted crispy skin
  • Bring the chicken to room temperature for at least 30 minutes before roasting or it will cook unevenly
  • If your zaatar blend is already salty, reduce the added salt in the marinade accordingly
03 -
  • Always check your zaatar blend for salt content before adding extra kosher salt to the marinade
  • The leftover carcass makes incredible stock, especially if you save those roasted vegetable bits too

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