Za’atar Chicken

We blog about this recipe here.

Za'atar Chicken

This recipe is easily cut in half.  Adapted from Nigella Lawson

for the chicken :
1/2 cup olive oil
1 chicken (approx. 3-1/2 to 4 pounds), cut into 8 pieces or 8 bone-in, skin-on chicken thighs (about 4 pounds)
2 tablespoons za’atar (I like to use as much as 4 tablespoons; you don’t need to worry about za’atar being overwhelming)
4 tsp kosher salt – or about 1 tsp per pound of meat

Place the chicken in a single layer in a large roasting pan and pour the oil over the pieces, rubbing them to give them a glossy coating.  Sprinkle over the za’atar and salt, and then work it into the skin of the chicken so that each piece is well covered.  Turn each chicken piece skin side up and then allow the meat to marinate – uncovered – for a couple of hours in the refrigerator.  If you’re in a hurry, you can skip that refrigerator time and just let the chicken sit at room temperature for an hour before roasting.
Remove the chicken from the refrigerator about 1 hour before you want to put it in the oven – or approximately 2 hours before you want to serve it.  Preheat the oven to 425 degrees.  After the chicken has been out of the refrigerator for about an hour, place the chicken in the oven and roast for about 45 minutes.

Leaving the chicken uncovered for a while is a good way to get a crispier skin.  Try it on turkey too.  Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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