Zaatar Rubbed Roasted Whole Chicken Recipe

zaatar

🥗Healthier: herbs de Provence

💰Cheaper: mixed dried herbs

Herbs de Provence offers a similar herbal flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce sodium and cost.

Start by preparing the brine. In a pot of boiling water, add salt, sugar, turmeric, whole coriander, black pepper, clove, citrus, bay leaves, and thyme.

Simmer the brine until all ingredients are combined, then cool it down by adding ice to the mixture.

Brine the chicken for 6 hours to lock in moisture and flavor.

After brining, remove the chicken and place it in a refrigerator to dry for better skin crispiness.

Tie the chicken for even roasting.

Preheat the oven to 425°F (220°C).

Prepare a rub with zaatar, olive oil, lemon juice, minced garlic, paprika, cumin, and cinnamon.

Rub the mixture all over the chicken, including under the skin and inside the cavity.

Stuff the cavity with onion, fresh herbs, and lemon halves.

Place the chicken on a roasting rack in a baking sheet.

Surround the chicken with chopped potatoes, carrots, and bell peppers.

Drizzle additional olive oil over the vegetables and season with salt and pepper.

Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Baste the chicken with pan juices halfway through the cooking time.

Remove the chicken from the oven and let it rest for 15 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens