Most chefs recommend cooking your chicken in a roasting rack, but if you don’t have one we like to create our own with carrots. Feel free to add more veggies to the pan, celery and onions both add flavor and nutrition to your dinner.
Vegetarian option: Make lots of za’atar roasted carrots with lemon and add lentils or chickpeas to round out your meal.
I try and cut back oil when possible and didn’t use oil in this recipe, but you can certainly add 1-2 tablespoons to the zaatar mixture if you prefer.
The secret ingredient in this dish is the delicious za’atar, order our za’atar spice blend on Amazon today!
4-Ingredient Zaatar Roast Chicken
Servings
4 Servings
Ingredients
- 12 carrots cut into quarters lengthwise
- 1 whole chicken about 3 ½ pounds
- 3 tablespoons Jamie Geller Za’atar
- Juice and zest of 1 lemon plus 1 whole lemon cut in half
- Extra virgin olive oil optional
Instructions
- Preheat the oven to 450℉. Place carrots to line the bottom of a large baking sheet or pan. Rinse the chicken thoroughly. Pat dry and either place on a roasting rack or directly on top of the carrots. Mix za’atar, zest and juice of lemon in a small bowl.
- Use your hands to thoroughly rub the chickens inside the cavity and out with the zaatar mixture. Stuff the other lemon into the cavity of the chicken. Tuck the wings under the body of the chicken tie the legs together (this will help keep the shape a little nicer and make the chicken cook all at the same time).
- Roast the chicken for 20 minutes at high heat. Turn down the oven temperature to 250℉ and slow roast until a thermometer inserted into the thigh registers 160℉ ( about 1 hour). Remove from the oven and loosely cover with foil. Allow the chickens to rest before carving.
- To carve the chicken, (You CAN do this part!) cut the string off of the chicken and remove the vegetables and lemon. Cut down the center along the breast bone on both sides. Remove the breast bone. Pull the chicken apart slightly to expose the back bone. Cut along both sides of the backbone and remove it. Cut the bird into quarters and place a serving platter with the carrots.
Nutrition
Nutrition Facts
4-Ingredient Zaatar Roast Chicken
Amount per Serving
Calories
400
% Daily Value*
Sodium
305
mg
13
%
Carbohydrates
22
g
7
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
48
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Serve chicken with a simple side of Black Quinoa.
Mix 2 cups cooked black quinoa with ½ cup chopped herbs of choices (parsley, mint, basil, cilantro), 2 chopped scallions, 1 tablespoon olive oil, Kosher salt and freshly cracked black pepper to taste. Drizzle with tahini before serving if desired.
Thanks! I added fresh sage and thyme. Chicken was delicious!! Recipe is definitely a keeper
In the video there are fresh herbs on top, what are they? sage and thyme?
It is rosemary and thyme, it is not necessary for this dish, but it is pretty for a video.
Can I use a cut up chicken?
Yes, for sure
I didn’t use oil for this recipe, the lemon juice was enough to mix up the zaatar and spread it over the chicken and there was enough fat from the chicken skin as it cooked to add to the carrots. Obviously, you can use oil in the mix, but I like to cut it out when it isn’t necesary.
Did you forget to mention oil?