John Washington
Za’atar Roasted Chicken with Sumac and Lemon: A Flavorful Middle Eastern Delight
Za’atar Roasted Chicken with Sumac and Lemon is a tantalizing dish that highlights the distinct flavors of Middle Eastern cuisine. This recipe features a combination of za’atar, a traditional blend of herbs and spices, along with the tangy zest of sumac and fresh lemon, all enveloped in juicy, perfectly roasted chicken. Ideal for a family dinner or a special gathering, this dish is both aromatic and visually appealing.
Ingredients:
– 1 whole chicken (about 4-5 pounds)
– 3 tablespoons za’atar spice mix
– 2 tablespoons ground sumac
– 1 lemon, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh herbs (rosemary or thyme) for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the chicken by rinsing it under cold water and patting it dry with paper towels.
3. Mix the za’atar, sumac, minced garlic, olive oil, salt, and pepper in a small bowl to create a fragrant paste.
4. Rub the spice mixture generously all over the chicken, making sure to cover the skin and get underneath the skin where possible.
5. Arrange the lemon slices around and inside the chicken cavity, which will impart a citrusy aroma during roasting.
6. Place the chicken on a roasting rack inside a baking pan.
7. Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden and crisp.
8. Allow the chicken to rest for 10-15 minutes before carving. This helps the juices redistribute and results in a juicier chicken.
9. Garnish with fresh herbs and additional lemon slices if desired.
Serving Suggestion:
Pair Za’atar Roasted Chicken with a side of fluffy couscous, roasted vegetables, or a fresh cucumber and tomato salad for a complete, delightful meal. The distinct flavors and aromas of the spices will surely make this a memorable dish for your table.
