ROAST CHICKEN WITH LEMON AND ZA'ATAR
This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.
Provided by Susan Spungen
Categories dinner, poultry, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
- Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
- Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
- Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
- Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.
ZA'ATAR ROASTED CHICKEN BREAST RECIPE
Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.
Provided by The Mediterranean Dish
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the marinade ingredients.
- Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
- Preheat the oven to 400 degrees F.
- Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
- Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
- Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
Nutrition Facts : Calories 484 calories, Sugar 2 g, Sodium 123.8 mg, Fat 31.8 g, SaturatedFat 6.9 g, TransFat 0.2 g, Carbohydrate 10.3 g, Fiber 3.6 g, Protein 40.5 g, Cholesterol 116.1 mg
ROAST CHICKEN WITH LEMON, ZA'ATAR, AND POTATOES
Za'atar is a Middle Eastern herb mix based heavily on thyme. If you cannot locate it, you can make your own or substitute Herbes de Provence or just use dried thyme. This recipe is adapted from a recipe by Lauren Keating, on Healthy-Delicious.com. She says of her recipe,"Flipping the chicken has the effect of roasting it on a spit, distributing the juices throughout the meat and keeping the breast from drying out."
Provided by zeldaz51
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Several hours or the night before cooking the chicken, remove giblets from the chicken and pat the skin dry. Cut the lemon in half, and place half inside the cavity. Slice the other half crosswise as thinly as you can into four slices and insert the slices under the skin, one under each breast half and one under the fattest part of each thigh. Rub the salt and za'atar into the skin, then truss the chicken and refrigerate it for several hours or overnight.
- Remove the chicken from the fridge to bring it up to room temperature before roasting. Preheat the oven to 475°F.
- Place an elevated roasting rack in a roasting pan. Toss the quartered potatoes with a small amount of olive oil and salt (maybe even a little more za'atar) and place them in the bottom of the roasting pan, arranging them around the rack. Place the chicken on the rack, breast-side-up. If you do not have an appropriate rack, improvise with wadded up aluminum foil, or place the chicken right on the potatoes.
- Roast the chicken for 30 minutes - the skin will turn golden and may start to blister. Remove from the oven and flip the chicken onto its breast. Turn the potatoes, put the pan back into the oven and roast for 15 minutes more, then remove the pan from the oven, turn the potatoes again if needed, and turn the chicken onto its back for 5-10 more minutes to crisp the skin. Carefully tilt the chicken so that the juices that have accumulated into the cavity run out into the pan - the chicken is done when the juice runs clear and has no trace of red.
- Remove the chicken from the oven and let rest for 15 minutes before carving.
Nutrition Facts : Calories 618.9, Fat 34.8, SaturatedFat 10, Cholesterol 172.5, Sodium 1911, Carbohydrate 29.3, Fiber 3, Sugar 1.7, Protein 45.5
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
More about "roast chicken with lemon and zaatar recipes"
PERFECT ROAST CHICKEN WITH LEMON & ZA'ATAR - HEALTHY …
From healthy-delicious.com
5/5 (1)Total Time 1 hrEstimated Reading Time 5 mins
- The night before you plan to roast the chicken (or early that morning), remove any giblets from the chicken and pat the skin dry with a paper towel. Cut the lemon in half, and place half inside the cavity. Slice the other half into paper thin circles and slip them under the skin – two under the breast and two under the fattest part of the thighs. Rub the salt and za’atar into the skin, then truss the chicken and transfer it to the refrigerator.
- When you’re ready to begin cooking, remove the chicken from the fridge to bring it up to room temperature. Preheat the oven to 475F. Put a small pan (I used a 9-inch cake pan) in the oven while it preheats.
- Make three wads of foil, each slightly smaller than a baseball, and place them in the center of the heated pan. Place the chicken, breast side up, on top of the foil, so that it’s elevated (you may need to adjust the placement of the foil so that the chicken balances). Roast the chicken for 30 minutes – the skin should be golden and will start to blister. Remove from the oven. Discard the foil wads and flip the chicken onto it’s breast. Roast for 15 minutes. Flip the chicken onto it’s back for 5-10 more minutes to recrisp the skin. Gently tip the chicken so that the juices that have accumulated into the cavity run out into the pan – the chicken is done when they are clear and have no trace of red.
ZAATAR ROASTED CHICKEN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
OTTOLENGHI'S ROAST CHICKEN WITH SUMAC, ZA'ATAR, AND LEMON
From fancycasual.com
SPATCHCOCK CHICKEN RECIPE WITH ZA’ATAR & LEMON
From alexandracooks.com
ZA'ATAR ROASTED CHICKEN RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
ROASTED CHICKEN WITH ZA'ATAR STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ZA’ATAR CHICKEN WITH CHARRED LEMON, ROASTED TURNIPS (KETO)
From spinachtiger.com
4-INGREDIENT ZAATAR ROAST CHICKEN - JAMIE GELLER
From jamiegeller.com
LEMON CHICKEN WITH ZA’ATAR | TASTE
From tastecooking.com
ZA'ATAR CHICKEN WITH LEMON AND RED ONIONS - THIS IS HOW I COOK
From thisishowicook.com
PAN ROASTED CHICKEN WITH LEMON AND ZA'ATAR - CHOBANI
From chobani.com
ZA’ATAR ROASTED CHICKEN WITH LEMONS & OLIVES – LA BOîTE
From laboiteny.com
LEMON ZA'ATAR AIR FRYER CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMON & ZA’ATAR CHICKEN - STONESOUP
From thestonesoup.com
ZAATAR AND LEMON GRILLED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
THE 30 BEST ROAST CHICKEN RECIPES OUT THERE - MSN.COM
From msn.com
NOW ROASTING: CITRUS AND ZA'ATAR CHICKEN - FOOD REPUBLIC
From foodrepublic.com
ROAST CHICKEN WITH SUMAC, ZA'ATAR, AND LEMON - THE SPLENDID TABLE
From splendidtable.org
ZA'ATAR LEMON ROASTED CHICKEN RECIPE | ZESTY Z
From zestyz.com
ROAST CHICKEN WITH LEMON AND ZA'ATAR - THERESCIPES.INFO
From therecipes.info
LEMON CHICKEN WITH ZA'ATAR - KITCHN
From thekitchn.com
ZA’ATAR AND LEMON ROASTED CHICKEN - KITCHENBYANNAK.COM
From kitchenbyannak.com
OTTOLENGHI'S ROAST CHICKEN WITH ZA'ATAR AND SUMAC
From panningtheglobe.com
ZAATAR AND LEMON GRILLED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
ROAST CHICKEN WITH SUMAC, ZA’ATAR AND LEMON - CBC.CA
From cbc.ca
ROAST CHICKEN WITH LEMON, ZA’ATAR, AND POTATOES - PLAIN.RECIPES
From plain.recipes
ROAST CHICKEN WITH ZA'ATAR AND LEMON - REDWOOD KITCHEN
From redwoodkitchen.com
SHEET PAN ROAST CHICKEN WITH ZA'ATAR RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ZA'ATAR CHICKEN - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
LEMON CHICKEN WITH ZA'ATAR FALASTIN - RAINFRESHSTORE.CA
From rainfreshstore.ca
ROAST CHICKEN WITH SUMAC, ZA’ATAR AND LEMON - STEVEN AND CHRIS
From cbc.ca
ROAST CHICKEN WITH SUMAC, ZA’ATAR, AND LEMON
From blythesblog.com
ROASTED LEMON AND ZA'ATAR CHICKEN RECIPE FROM H-E-B
From heb.com
ROASTED CHICKEN WITH LEMON SAUCE - THERESCIPES.INFO
From therecipes.info
LEMON ZA'ATAR CHICKEN | RECIPE | A KITCHEN IN ISTANBUL
From vidarbergum.com
ZA'ATAR CHICKEN BAKE - EATING BIRD FOOD
From eatingbirdfood.com
LEMON ZA’ATAR CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
ROASTED THIGH RECIPE - THERESCIPES.INFO
From therecipes.info
ZAATAR CRUSTED LEMON CHICKEN - SWEET PILLAR FOOD
From sweetpillarfood.com
ZA'ATAR AND LEMON CHICKEN DRUMSTICKS — SPRINGER MOUNTAIN FARMS
From springermountainfarms.com
SHEET-PAN ROAST CHICKEN, WITH ZA’ATAR & LEMON – TOO MANY SPOONS
From toomanyspoons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love