Zaatar Roasted Chicken Breast Recipes

OVEN-ROASTED ZA'ATAR CHICKEN BREASTS

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.

ROAST CHICKEN WITH LEMON AND ZA'ATAR

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 CHICKEN

Steps:

• In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

BAKED ZA'ATAR CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Steps:

• Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
• Do ahead: Sauce can be made 1 day ahead. Cover and chill.
• Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
• Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
• Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
• Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
• Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

ZA'ATAR ROASTED CHICKEN BREAST RECIPE

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!

ROASTED CHICKEN WITH ZA'ATAR STUFFING

Steps:

• Preheat the oven to 450°F. Rinse the chicken and pat dry. Remove the wings and reserve.
• Combine the bread, parsley, minced garlic, za'atar and lemon zest in a mixing bowl and toss with 1/4 cup of the olive oil to coat evenly. Season the stuffing with salt and pepper.
• Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.
• Place the wings in a roasting pan and place the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350°F and add the garlic cloves to the roasting pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes.
• Carve the chicken by removing the leg and thigh at the joint, then run the carving knife down one side of the breast bone and continue by following the rib cage, lifting the breast meat away from the bone. Repeat on the other side of the breast bone, removing the second breast. Slice the breast meat and leg meat. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.
• Wine pairings:
• Many recipes are inspired by memory and tradition. It is important to incorporate traditional recipes and techniques into cooking but it is also fun to experiment a little. This roast chicken recipe includes an exotic spice called za'atar, which ended up making the dish very robust and exciting.The two wines featured have roots in very traditional winemaking regions, and their producers understand the importance of old world style without alienating the flavors that go so well with worldly cuisine.
• LUCIANO SANDRONE DOLCETTO D'ALBA 2007. PIEDMONT, ITALY The Piedmont region of Italy is quite a fantastic area with its breathtaking views of the majestic snow-covered Swiss and Italian Alps and, of course, the famously aromatic white truffles that grow there. Dolcetto, a varietal common in the Piedmont, is wine for everyday drinking. It is often soft, round, fruit-driven and fragrant, with flavors of licorice and almonds. Sandrone is often seen as a modernist in the Piedmont because he opts for shorter macerations and uses some new oak in his wines. His wines are often rich but very polished.
• JOSEPH DROUHIN GEVREY-CHAMBERTIN 2005/6. BURGUNDY, FRANCE Gevrey-Chambertin is a small town in the Côte de Nuits producing some of Burgundy's most famous red wines made from Pinot Noir grapes. In 1847, Gevrey annexed the name of its finest vineyard, Chambertin. These Pinot Noirs are generally deeper in color and are a little firmer than the wines of their rivals from neighboring villages. Here in the 'Homeland' of Pinot Noir it is all about the terroir. Of course there are many great, top-level wines from all over the world, but once you have the luck to drink great red Burgundy at its peak, you will never forget that experience! Joseph Drouhin is a négociant in Burgundy who produces wonderful wines for a great value.