Description
Za’atar Roast Chicken is a crispy, herb infused whole chicken seasoned with bold za’atar spice and roasted at high heat until golden and juicy. Served with creamy black garlic tahini and tangy sumac onions, this Mediterranean inspired dish delivers deep flavor, tender meat, and irresistible crispy skin.
Ingredients
For the Za’atar Roast Chicken:
1 whole chicken, 4 lb
2 tablespoons kosher salt
1 1/2 tablespoons za’atar spice blend
For the Black Garlic Tahini:
3/4 cup tahini
1/4 cup fresh lemon juice
2 medium garlic cloves, grated
3 black garlic cloves, mashed into paste
3/4 teaspoon kosher salt
3/4 cup ice cold water
For the Sumac Onions:
1 medium red onion, thinly sliced
1/4 cup Pompeian Gourmet Red Wine Vinegar
1 tablespoon ground sumac
1/2 teaspoon kosher salt
Instructions
• Preheat oven to 450°F and line a large rimmed baking sheet with heavy duty aluminum foil.
• Place chicken backbone side up and cut along both sides of the backbone using kitchen shears, then remove and discard backbone.
• Flip chicken breast side up and press firmly to flatten evenly.
• Pat chicken completely dry with paper towels to ensure crispy skin.
• Season both sides evenly with kosher salt, including under wings and legs.
• Roast chicken breast side up for 40 to 45 minutes, rotating pan halfway through cooking.
• Meanwhile combine lemon juice and grated garlic in a blender and let stand for 15 minutes.
• Add mashed black garlic and salt to blender and puree until smooth.
• In a stand mixer beat tahini on high speed for 4 to 5 minutes until creamy and lightened.
• Slowly drizzle lemon garlic mixture into tahini while mixing on medium speed.
• Gradually add ice cold water while mixing until smooth, glossy, and fluffy.
• In a bowl toss sliced red onion with vinegar, ground sumac, and salt until evenly coated and let sit at least 20 minutes.
• When chicken reaches 140°F internal temperature, remove briefly and baste with rendered juices.
• Sprinkle za’atar evenly over chicken skin and return to oven.
• Continue roasting until thickest part reaches 155°F, about 5 to 10 minutes more.
• Remove from oven and rest 15 minutes before carving.
• Serve carved chicken with black garlic tahini and sumac onions.
Notes
Patting the chicken dry ensures maximum crispiness.
Allowing the chicken to rest keeps the meat juicy and tender.
Whipping tahini before adding liquid creates a lighter texture.
Ice cold water helps emulsify the tahini for a fluffy consistency.
Leftover chicken can be refrigerated in an airtight container for up to 4 days.
Tahini sauce may thicken when chilled, stir and add a tablespoon of water if needed.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean