Israeli Roast Chicken with Za'atar and Tomatoes

About This Recipe

Za'atar, a fragrant blend of dried thyme, sumac, sesame seeds and salt, is one of the defining spice mixes of Israeli and broader Levantine cooking, and this roast chicken puts it front and center in a rub worked under the skin so it perfumes the meat directly as it roasts. Cherry tomatoes scattered around the chicken blister and burst in the oven's heat, releasing juices that mingle with the rendered chicken fat to create a light, naturally savory pan sauce by the time the bird is done. The technique of working the za'atar-infused olive oil under the skin, rather than just rubbing it on the surface, keeps the blend's more delicate herbal notes from scorching in the direct heat of a hot oven, letting them cook gently against the meat instead. A two-stage roast — high heat first to crisp the skin, then a gentler finish — keeps the breast meat from drying out before the thighs are fully cooked through. Served with the blistered tomatoes and pan juices spooned over, plus warm pita to soak up the sauce, this chicken reflects the herbaceous, olive-oil-forward character that defines so much of Israeli home cooking.

Ingredients

Serves 4

• 1.8 kgwhole chicken
• 0.33 cupolive oil(divided)
• 3 tbspza'atar
• 3 clovesgarlic(minced)
• 1lemon(juiced and zested)
• 1.5 tspfine sea salt
• 500 gcherry tomatoes
• 1onion(quartered)
• 2 tbspfresh parsley(chopped)

Instructions

1. 1

   Make the za'atar oil

   Whisk 3 tbsp olive oil with za'atar, garlic, lemon zest, half the lemon juice and salt into a paste.

2. 2

   Season under the skin

   Gently loosen the skin over the breast and thighs, and push most of the za'atar mixture underneath, spreading evenly.

   Working the za'atar mixture under the skin protects its delicate herbal notes from scorching in the oven's direct heat.

3. 3

   Stuff and finish seasoning

   Place quartered onion inside the cavity. Rub remaining za'atar mixture and remaining olive oil over the outside skin.

4. 4

   Roast at high heat

   Place the chicken in a roasting pan surrounded by cherry tomatoes. Roast at 220°C (425°F) for 20 minutes to crisp the skin.

5. 5

   Finish at lower heat

   Reduce to 180°C (350°F) and roast another 50-55 minutes until juices run clear and internal temperature at the thigh reaches 74°C.

6. 6

   Rest and serve

   Rest 10-15 minutes. Carve and serve with the blistered tomatoes, pan juices, remaining lemon juice and fresh parsley.

Variations

• •

  Add whole garlic cloves in their skins to the tray for a sweeter, mellower roasted garlic to squeeze over the chicken.

• •

  Use chicken pieces instead of a whole bird, reducing total roast time to about 40 minutes.

• •

  Add potatoes to the tray in the last 45 minutes for a complete one-pan dinner.

Storage

Refrigerate carved leftovers up to 3 days. Reheat gently covered in a low oven, or use cold in sandwiches with extra za'atar.

Frequently Asked Questions