Roasted Zaatar Chicken (Printable version)

Aromatic roasted chicken with zaatar, lemon, and olive oil. Crispy skin and juicy meat with Middle Eastern spices.

# What you need:

→ Poultry

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

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac (optional for additional tanginess)
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ tsp kosher salt
08 - ½ tsp black pepper

→ Roasting Vegetables

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

# How to make it:

01 - Combine olive oil, zaatar, sumac, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper in a small bowl. Whisk thoroughly until fully incorporated into a smooth paste.
02 - Carefully lift the skin covering the breast area and rub half of the marinade directly underneath. Massage the remaining marinade evenly over the entire exterior surface of the chicken.
03 - Place several lemon slices and onion rings inside the chicken cavity for enhanced moisture and flavor during roasting.
04 - Distribute the remaining onion rings, carrot chunks, and lemon slices across the bottom of a roasting pan. Position the chicken on top, breast side facing upward.
05 - Allow the chicken to rest at room temperature for 30 minutes before cooking. For deeper flavor penetration, cover and refrigerate for up to 8 hours, bringing to room temperature prior to roasting.
06 - Heat oven to 400°F.
07 - Place the roasting pan in the center of the oven. Cook for 1 hour to 1 hour 15 minutes until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F.
08 - Remove from oven and let the chicken rest for 10 minutes before carving. Serve accompanied by roasted vegetables and pan juices.

# Expert tips:

01 -
  • The zaatar crust creates an incredibly fragrant, crispy skin that people will talk about for days
  • Marinade comes together in minutes but tastes like you spent hours planning dinner
  • The lemon and sumac add this bright tangy note that cuts through the rich juicy meat perfectly
02 -
  • Uncover the chicken for the last 15 minutes of roasting if you want that shatteringly crisp skin
  • Every zaatar blend has different salt levels, so taste yours first and adjust accordingly
  • Bring refrigerated meat to room temperature for at least 30 minutes before roasting or you'll end up with uneven cooking
03 -
  • Pat the chicken completely dry with paper towels before applying any marinade for the crispiest skin possible
  • Invest in an instant-read thermometer because it takes all the guesswork out of roasting poultry perfectly every time

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