Zaatar Roasted Chicken

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often more affordable and remain juicy during cooking.

za'atar spice blend

🥗Healthier: homemade za'atar

💰Cheaper: mixed herbs

Homemade za'atar can be made with pantry staples, reducing costs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Combine 1 tablespoon sumac, 2 tablespoons zaatar, 1 teaspoon raselhanoud, 3 cloves smashed garlic, 1/2 teaspoon ground black pepper, 2 teaspoons salt, and olive oil in a bowl to make the marinade.

Break the chicken into thighs and drumsticks using a deboning knife, cutting at the joint.

Place the chicken in a large ziplock bag and pour the marinade over it, rubbing it in well.

Squeeze out as much air as possible from the ziplock bag and seal it. Refrigerate for 6 to 8 hours or overnight.

Quarter 2 small onions and 3 plum tomatoes, and peel and cut the potatoes into roughly 3/4 inch slices.

Remove the chicken from the fridge, pat it dry, and reserve the marinade liquid.

Heat 1/4 cup olive oil in a pan over medium-high heat and sear the chicken skin-side down until browned on both sides, then remove and set aside.

To the same oil, add 2 star anise, 2 bay leaves, 3 cardamom pods, and 1 teaspoon turmeric, then fry the potatoes until crispy and golden brown on both sides, about 8 to 10 minutes.

Remove the spices from the oil and arrange the chicken skin-side up in the pan, placing the potatoes at the bottom, followed by the onions and tomatoes.

Combine the reserved marinade with 1/2 cup hot water and 1 chicken cube, then pour over the chicken and vegetables.

Roast in a preheated oven at 350°F (177°C) for 1 hour, covered, shaking after 45 minutes, then cook for another 30 minutes uncovered.

Toast pine nuts in a dry pan over low heat until golden brown, and set aside. Cut lemon into wheels and roughly chop parsley.

Remove the pot from the oven and let it cool, then arrange the potatoes, onions, and tomatoes on a plate, topping with a piece of chicken, parsley, pine nuts, and lemon wheels, drizzling with sauce from the pan.

Cooking Techniques

Equipment Needed

Spice Level: