Za'atar roast chicken
Sunday, with the oven doing the work.
- Hands-on
- 20 min
- Cooking
- 75 min
- Resting
- 20 min
- Total
- 115 min
- Oven
- 200°C / 390°F
- Difficulty
- easy
Salt the bird a day ahead if you can. It is the single change that makes the biggest difference to any roast chicken.
Ingredients
servings
- 1.6 kg free-range chicken
- 3 tbsp za'atar
- 2 tbsp olive oil
- 1 lemon , halved
- 800 g potatoes , halved
- 1 tbsp sumac , to finish
Equipment
- roasting tin
Method
- Salt the chicken all over and leave uncovered in the fridge overnight if you have the time.
- Rub with oil and two thirds of the za'atar. Lemon in the cavity.
- Roast at 200°C on top of the potatoes so they take the fat, until the thigh juices run clear.
- Rest twenty minutes. This is not optional.
- Scatter the remaining za'atar and the sumac before carving.
Per serving
- 640 kcal
- 34 g fat
- 38 g carbs
- 46 g protein