Enjoy a roast chicken with all the Middle Eastern flavours of za’atar for a tasty chicken dinner. A simple low carb roast chicken dinner with plenty of flavour.
Your kitchen will smell divine with rich aromas as the chicken roasts in its za’atar marinade. The scent of garlic with thyme is mouth-watering. Even my dogs looked at the oven with hungry desire.
Any leftover za'atar roasted chicken can be made into delicious salad or low carb wrap fillings. Cut up the chicken into chunks and add a spoonful of mayonnaise for a creamy chicken dish.
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WHAT IS ZA’ATAR?
Za’atar (pronounced “zah-tar’) originates from the Middle East and is an aromatic mixture of spices, herbs and sesame seeds. It is mainly sumac, toasted sesame seeds, thyme and will vary depending upon the area of the Middle East the za’atar is made. Marjoram, cumin and coriander may feature too.
If you can’t find za’atar in your supermarket, have a look in any upscale grocery stores or Middle Eastern stores. Failing, that it is simple enough to make yourself. Some of the best za’atar I have enjoyed has been made by my Lebanese friends as Za’atar is to Lebanon what tomato ketchup is to the UK!
HOW TO USE ZA'ATAR
Za’atar can be used in many dishes. From sprinkling on your breakfast eggs, used in a dip, baked in a flatbread, as a rub with chicken and fish. I’ve used it in my turnip fries and baked eggplant fries for an extra boost of flavour.
Roasting a chicken tips
- Choose the right chicken: Select a high-quality chicken for roasting. A fresh or frozen whole chicken works well. If possible, go for an organic or free-range chicken for better flavor.
- Prepare the chicken: Remove the chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to ensure crispy skin. Remove any giblets or neck from the cavity if they are included.
- Season generously: Season the chicken inside and out with kosher salt and freshly ground black pepper. You can also add herbs, spices, and garlic to the cavity for extra flavor. Be generous with your seasoning, as it will enhance the taste of the meat.
- Truss or tie the chicken (optional): Trussing or tying the chicken with kitchen twine helps it cook evenly and maintain its shape. It's not strictly necessary but can be beneficial.
- Preheat the oven: Preheat your oven to a high temperature, usually around 425°F (220°C), to ensure a crispy skin and even cooking.
- Use a roasting pan: Place the chicken on a roasting rack inside a roasting pan. Elevating the chicken allows for even heat circulation, ensuring it cooks evenly and doesn't stew in its juices.
- Baste or oil: Brush the chicken with melted butter, olive oil, or your preferred cooking fat. Basting helps keep the skin crispy and adds flavor.
- Monitor the internal temperature: Use a meat thermometer to monitor the chicken's internal temperature. Roast until the thickest part of the thigh registers 165°F (74°C), and the juices run clear. This typically takes about 60-75 minutes for a 3-4 lb (1.4-1.8 kg) chicken, but cooking times can vary, so it's essential to rely on the thermometer.
- Rest the chicken: Allow the roasted chicken to rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in juicier meat.
- Carve and serve: After resting, carve the chicken into serving portions. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
- Save the drippings: Don't forget to save the pan drippings for making a delicious gravy or sauce to accompany your roasted chicken.
Rather than roast a chicken in the oven, try a Ninja Foodi roast chicken to combine the convenience of a pressure cooker and an air fryer to produce a juicy chicken with crispy skin
What to serve with Za'atar roasted chicken
You could serve this roasted chicken dish with an assortment of roasted vegetables such as Parmesan roasted asparagus, garlic roasted broccoli or roasted turnip stacks. This also goes well with a salad if you are enjoying this in summer.
OTHER ROASTED CHICKEN RECIPES:
Za'atar Roasted Chicken
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Ingredients
- 1 medium chicken for roasting about 1.75 kg
Marinade
- ¼ cup zaatar
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic peeled and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 200C/400F degrees.
- In a bowl, mix all the marinade ingredients.
- Place the chicken in a roasting tin.
- Smear the marinade over the chicken and under the skin.
- Cover with foil and roast for 45 minutes, basting every 15 minutes.
- The chicken is done when the juices run clear or the wings and legs wiggle loosely.
- Remove from the oven and stand for 10-15 minutes before carving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Judy
This is easy and excellent! I use 8 piece cut up chicken., or chicken quarters This is the second time I made it. I adapted it to a crockpot during a 100+ heat wave here in Los Angeles. And it was great. It's didn't heat up the kitchen, and kept our electric usage down. Very concerned about power outs, so crockpot must use less than a big oven.
This time, I used Chicken quarters--legs and thigh. I first seared the chicken quarters in olive oil. Then I put the chicken in the crockpot, sprinkling the ingredients over the chicken parts.
I added a cup of chicken broth for extra liquid. I ended up cooking it 4 hours on high, because I forgot to turn in on at the 6 hour mark for cooking on low! LOL
Angela Coleby
Glad you enjoyed it and interesting to know that it worked in the crockpot!