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Zaatar Chicken

Subtly spiced zaatar chicken

Course Main Course
Cuisine Lebanese
Keyword Authentic, Chicken, Healthy
Total Time 1 hour 10 minutes
Servings 4 people
Author Zaatar and Zaytoun

Ingredients

  • 4-6 chicken thighs or 1 chicken quartered

For the marinade

  • 1 onion
  • 2-3 garlic cloves
  • ½ teaspoon salt approx
  • 2 tablespoon of mild olive oil (good drizzle)
  • 2 tablespoon lemon juice
  • 1 teaspoon seven spice
  • ¼ teaspoon turmeric
  • 1 teaspoon sumac
  • ½ teaspoon black pepper

For the basting mix:

  • 1 tablespoon zaatar blend
  • 3-4 tablespoon mild olive oil
  • 3-4 tablespoon lemon juice
  • ½ teaspoon salt approx

Instructions

  1. Peel the onions and garlic and puree them in a blender until you make a thick paste (or finely chop) and add to a dish or bowl where you will marinade the chicken

  2. Add the salt, lemon juice, 7 spice, turmeric, sumac and black pepper to the onion garlic mix along with a good drizzle of mild olive oil

  3. Wash the chicken and add to the bowl, massaging the marinade well and rubbing under the skin too

  4. Leave the chicken to marinade overnight if possible or for a few hours at least

  5. When you are ready to cook the chicken, take it out about an hour before and bring to room temperature. Heat the oven to 200°C (390F)

  6. Place the chicken in a roasting dish and cook in the oven for 15 mins at 200°C (390F) then lower the heat to 175°C (340F) and cook for another half hour, turning the chicken occasionally

  7. Prepare the basting juice by mixing the zaatar blend with the mild olive oil, salt and lemon juice

  8. Drizzle the basting mix over the chicken and return to the oven for another 15 minutes, drizzling over the chicken juices every 5 minutes to combine with the zaatar chicken

  9. Serve with rice or flatbreads.