Mains
Za’atar Roast Chicken
Ingredients
- - 1 whole kosher chicken (about 1.8 kg / 4 lb), jointed into pieces
- - 4 tbsp za'atar spice blend
- - 4 tbsp olive oil
- - 2 lemons, 1 juiced and 1 sliced
- - 5 garlic cloves, minced
- - 1 large onion, sliced into rounds
- - 2 tsp salt
- - 1 tsp black pepper
- - Fresh parsley, to garnish
Method
- In a bowl, whisk together the za'atar, olive oil, lemon juice, garlic, salt and pepper to form a marinade.
- Rub the marinade all over the chicken pieces, working it under the skin where possible. Cover and marinate for at least 1 hour, or overnight in the fridge.
- Preheat the oven to 200C (400F). Arrange the sliced onion in the base of a roasting tray and place the chicken pieces on top, skin-side up.
- Tuck the lemon slices among the chicken pieces.
- Roast for 45-55 minutes, basting once halfway through, until the skin is golden and the chicken is cooked through (internal temperature of 74C / 165F).
- Rest for 10 minutes, then garnish with fresh parsley and serve with the roasted onions and pan juices.
Native Name: Oaf Za'atar
Dietary Tags: Meat, Kosher (Meat)
Cultural Background: Za'atar, the fragrant Middle Eastern spice blend of dried thyme, sumac and sesame seeds, is used throughout Sephardic and Israeli kitchens to season roast chicken for Shabbat. This dish reflects the influence of Levantine and North African Jewish cooking on the modern Israeli table.
Tips: Marinating for several hours or overnight allows the za'atar's flavour to penetrate the meat fully rather than just coating the surface.
Variations: Add halved baby potatoes to the tray for a one-pan meal. A Yemenite-Jewish variation adds a spoonful of hawaij spice blend alongside the za'atar.
Storage: Keeps in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 180C (350F) oven for 15-20 minutes, covered loosely with foil to prevent drying out.
Nutrition: Approx. 390 kcal, 34 g protein, 24 g fat, 6 g carbohydrate per serving.
FAQs:
Q: What is za'atar made of?
A: Za'atar is a blend of dried thyme (or a related herb), toasted sesame seeds, sumac and salt, widely used across Levantine and Israeli cooking.
Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, though reduce the roasting time to around 25-30 minutes and check for an internal temperature of 74C (165F).
Q: Is za'atar chicken traditionally a dairy or meat dish?
A: It is a meat dish and should not be served with dairy accompaniments under kosher dietary law.