Za’atar Chicken
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
- 4 large or 6 small whole chicken legs* (1300-1500g)
- 2 teaspoons salt (12g) (or to taste)
- 1/2 cup za’atar (60g)
- 1/4 cup extra virgin olive oil (50g)
- 2 or 3 lemons, cut in half
Instructions
- Evenly salt the chicken thighs, and let them sit for 20-30 minutes to dry-brine (this will help them stay moist).
- Preheat the oven to 450°F (230°C).
- Combine the za’atar and olive oil.
- Place the chicken on a parchment-lined rimmed sheet pan, and coat evenly with the za’atar mixture. Really cake the mixture on in a thick layer, rather than brushing it on. If some falls to the side while you’re coating the chicken, scoop it back up and pat it on.
- Roast for about 25 to 35 minutes (shorter for smaller ones, longer for larger ones). The chicken is done once it’s seared on the outside, and 185 to 195°F [85 to 90°C] at its center. Let it rest for just a couple minutes before serving, baste with the juices, and squeeze the lemons on top before serving.
Notes
* If you prefer white meat, feel free to use chicken cutlets or breasts. They will take less time to roast, so keep an eye on them. And do not skip the dry-brine step. Cook chicken breast to an internal temperature of 165°F (74°C).
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Find it online: https://cardamomandtea.com/602/zaatar-chicken/