Spatchcock Za'atar Chicken
Za'atar is a wonderful Middle Eastern blend of hyssop, oregano, thyme, sesame seeds and sumac with the power to transform a humble chicken into a thing of beauty. Za'atar is equally delicious as a marinade for fish and red meat or sprinkled over roasted vegetables, mixed with olive oil and drizzled over bread, hummus, or chickpea salads.
Our brilliant Za'atar Spice is super simple to mix with olive oil to create a spice rub marinade which is packed full of flavour. I've spatchcocked the chicken which is really easy, and means the chicken will cook quicker.
Servings 4 | Cook Time: 60 mins | Prep Time: 10 mins | Marinating Time: 180 mins
Ingredients
1 Whole Chicken
For the marinade
3 tablespoons Med Cuisine Za'atar Spice Blend
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Sumac (optional)
3 cloves of garlic, crushed
½ teaspoon salt
½ teaspoon black pepper
To garnish the chicken
1 Lemon, thinly sliced into rounds.
Instructions
1. Start by spatchcocking the chicken, then using a sharp knife, make plenty of score marks in the skin to allow the marinade to work it's magic. Make deeper cuts around the legs and thighs.
2. Mix all the marinade ingredients together, then using your hands, rub all over the chicken, inside and out. Leave it for as long as possible, a few hours is fine although overnight in the fridge as the best.
3. When ready to cook, pre-heat your oven to 200°C.
4. Place the spatchcocked chicken onto an oiled roasting tray and arrange the sliced lemons over the top.
5. Roast for 20 minutes at 220°C then turn the oven down to 180°C and roast for a further 40 minutes (depending on the size of the chicken). Just check that the chicken is cooked by inserting a skewer into the thigh, if the juices run clear, you're good to go.
7. Once the chicken is cooked, leave it to rest for 10 minutes before carving.
Cooking Tips
How to spatchcock a chicken
It's pretty straightforward to spatchcock a chicken. Using a sharp knife, you cut down each side of the backbone and remove it. Then press down using the heel of your hand to flatten it out.
Serving Suggestions
This chicken is excellent served with a yoghurt sauce - yoghurt, sugar, salt, garlic plus a few saffron filaments to really dial up the flavour. I also make a freekeh, couscous or bulgur wheat salad with cucumber and lots of fresh herbs.
Variations and Substitutions
This dish would work equally well with cauliflower for a vegan alternative.
Za'atar is a popular Levantine spice blend which can also famously be mixed with olive oil to use as a dip, sprinkled over flatbread (manousheh), or sprinkled on yogurt, salads, and vegetables.
