Rachel's Za'atar Chicken
Rachel’s Za’atar Chicken, accompanied by a Fig Relish with Olives, Pine Nuts, Celery, and Capers
A reliable, easy favorite, even on a weeknight, is my lemon chicken recipe — which once was featured in a Penzey’s Spices catalogue. However my step-daughter, Rachel, doesn’t like olives, but she loves za’atar! So just before she headed off to her new apartment for her new job, I made this new variation and wrote up the recipe for her!
Rachel’s Za’atar Chicken
Serves 4-6
Feel free to substitute bone-in, skin-on chicken parts if you prefer something other than a whole cut-up chicken. (We are lucky enough to have a butcher who does this for us.) I like to eat the roasted lemon slices, but not everyone does, so feel free to discard after cooking. Any leftovers are great reheated, cut up on a salad, or in a sandwich.
1 whole chicken cut into 8 pieces
1 lemon
½ teaspoon sea salt, or to taste
¼ teaspoon pepper, or to taste (confession: I never measure this, but just grind whatever amount looks good)
3-4 Tablespoons extra virgin olive oil
2-3 large garlic cloves
1 Tablespoon za’atar, or more to taste
Preheat oven to 425°F.
Cut 8 very thin slices from the lemon (discarding the end slices) and remove the seeds. Lay the lemon slices down on the bottom of a glass or metal roasting pan that will fit the chicken neatly in one layer. The pan should be big enough that the chicken pieces are not crowded, but small enough that there is not too much space between the pieces. Lay the chicken pieces skin side up on top of the lemon slices.
Sprinkle the chicken evenly with salt and pepper, then drizzle with olive oil. Cut the garlic cloves into 2-3 large pieces each, and scatter around and on the chicken. It is important that the garlic pieces be large enough so as not to burn during cooking. Sprinkle the za’atar over the chicken.
Roast in the oven for 45 minutes. If checking with a meat thermometer, test at the thickest point, but not touching bone, and the thermometer should read at least 165°F.