If you're searching for a show-stopping dish that will transport your taste buds straight to the vibrant streets of the Middle East, look no further than Ottolenghi's Roast Chicken with Za'atar! This succulent, herb-infused chicken is not only a feast for the eyes but also a delight for the palate, boasting a crispy skin and juicy meat that’s bursting with flavor. With just a handful of ingredients and a little love, you can create a masterpiece that will impress your family and friends. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pollo entero (1.5 kg)
- 3 cucharadas zaatar
- 4 cucharadas aceite de oliva
- 2 limones
- sal y pimienta al gusto
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the chicken completely dry with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (220°C). Place a large roasting pan or cast-iron skillet in the oven while it heats to create a hot surface.
- In a small bowl, mix the za'atar, olive oil, salt, and freshly ground black pepper to create a marinade. Zest one lemon and add the zest to the mixture.
- Carefully remove the hot pan from the oven. Gently rub the chicken all over with the za'atar marinade, ensuring you get under the skin and inside the cavity.
- Cut the zested lemon and the second lemon into quarters. Stuff some lemon pieces inside the chicken cavity and scatter the remaining pieces around the chicken in the roasting pan.
- Place the chicken breast-side up in the hot roasting pan. The high heat will help create a crispy, golden skin.
- Roast the chicken for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Every 20 minutes, baste the chicken with the pan juices to keep it moist and help develop a rich, golden color.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender meat.
- Carve the chicken and serve hot, drizzling any remaining pan juices over the meat. Garnish with additional za'atar if desired.
Tips
- Bring the Chicken to Room Temperature: For best results, remove the chicken from the refrigerator 30 minutes before cooking. This helps the meat cook evenly and ensures a crispy skin.
- Use a Hot Pan: Preheat your roasting pan or cast-iron skillet in the oven. This step is crucial for achieving that perfect golden-brown crust on your chicken.
- Get Under the Skin: When applying the za'atar marinade, make sure to rub it under the skin and inside the cavity for maximum flavor infusion.
- Baste for Moisture: Don’t forget to baste the chicken every 20 minutes with the pan juices. This will keep the meat moist and enhance the rich, golden color.
- Let It Rest: After roasting, allow the chicken to rest for 10-15 minutes before carving. This resting period lets the juices redistribute, resulting in tender, juicy meat.
- Garnish with Extra Za'atar: For an extra burst of flavor and a beautiful presentation, sprinkle additional za'atar over the carved chicken before serving.
Nutrition Facts
Calories: 990kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 225mg
