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.
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.
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
- 1 medium chicken for roasting about 1.75 kg
- ¼ cup zaatar
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic peeled and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 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.