Zaatar Roasted Chicken (Printable)

Aromatic chicken roast with zaatar, lemon and olive oil creates flavorful, crispy-skinned poultry with tender meat.

# What You Need:

→ Poultry

01 - 1 whole chicken (3.3 lbs), patted dry

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp zaatar spice blend
04 - 1 tbsp sumac
05 - 1 lemon, zested and juiced
06 - 4 garlic cloves, minced
07 - 1 ½ tsp kosher salt
08 - ½ tsp black pepper

→ Roasting Vegetables

09 - 1 large red onion, sliced into thick rings
10 - 2 carrots, cut into chunks
11 - 1 lemon, sliced

# How to Make It:

01 - Whisk together olive oil, zaatar, sumac, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl until thoroughly combined.
02 - Gently loosen the skin over the chicken breasts. Rub half the marinade under the skin, then coat the entire exterior with the remaining mixture.
03 - Fill the chicken cavity with lemon slices and onion rings if desired for added moisture and flavor.
04 - Spread remaining onion rings, carrot chunks, and lemon slices in a roasting pan. Place chicken on top, breast side up.
05 - Let stand at room temperature for 30 minutes, or refrigerate up to 8 hours. Bring to room temperature before roasting.
06 - Preheat oven to 400°F.
07 - Roast in the center of the oven for 1 hour to 1 hour 15 minutes, until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F.
08 - Let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The crispy skin gets this incredible nutty, tangy flavor that makes it completely addictive
  • Its one of those recipes that looks impressive but actually does most of the work itself
02 -
  • Dont skip the step of patting the chicken completely dry before applying the marinade
  • Letting the chicken come to room temperature before roasting ensures even cooking throughout
03 -
  • Every zaatar blend has different salt levels, so taste yours before adding extra kosher salt
  • Use a meat thermometer instead of judging by time alone for perfectly cooked meat every time

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