Za’atar Chicken

Za'atar Chicken - The GBY

Yields8 Servings
Prep Time2 hrs 20 minsCook Time50 minsTotal Time3 hrs 10 mins

 ½ cup Olive Oil
 1 Chicken, cut into 8 pieces
 2 tbsp Za'atar
 Sea Salt

1

Pour the oil into a large roasting pan, big enough to hold all the chicken pieces in a single layer. Add the chicken, rubbing the oil into all the nooks and crannies.

2

Sprinkle the za'atar over the chicken and rub it into the oily skin. Cover with cling film. Leave the meat to marinate for a couple of hours in the refrigerator. Or you can do it all in a plastic freezer bag, sealing it well and storing it in the fridge, even overnight.

3

When ready to cook, preheat the oven to 425F.

Transfer the pan (minus the cling film) making sure that all the skin sides are up in the roasting pan (or pour out from the plastic freezer bag into a roasting pan).

4

Roast the chicken pieces for about 45 minutes, or slightly longer, so that they are well cooked, the skins being burnished to the perfect burnt umber. Remove from the oven and pile onto a platter.

Sprinkle with sea salt and a bit more sumac if desired.

Ingredients

 ½ cup Olive Oil
 1 Chicken, cut into 8 pieces
 2 tbsp Za'atar
 Sea Salt

Directions

1

Pour the oil into a large roasting pan, big enough to hold all the chicken pieces in a single layer. Add the chicken, rubbing the oil into all the nooks and crannies.

2

Sprinkle the za'atar over the chicken and rub it into the oily skin. Cover with cling film. Leave the meat to marinate for a couple of hours in the refrigerator. Or you can do it all in a plastic freezer bag, sealing it well and storing it in the fridge, even overnight.

3

When ready to cook, preheat the oven to 425F.

Transfer the pan (minus the cling film) making sure that all the skin sides are up in the roasting pan (or pour out from the plastic freezer bag into a roasting pan).

4

Roast the chicken pieces for about 45 minutes, or slightly longer, so that they are well cooked, the skins being burnished to the perfect burnt umber. Remove from the oven and pile onto a platter.

Sprinkle with sea salt and a bit more sumac if desired.

Za’atar Chicken

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

Categories:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.