From the page: Za'atar: the Middle East in a jar
Idea 3
Crispy roasted chicken
In the Middle East, it's common to rub za'atar mixed with olive oil over poultry before roasting — a tradition from generations of village kitchens where the seasoning was the soul of the dish. The crispiness works through simple chemistry: the olive oil conducts heat and the blend of herbs and sesame toasts on the surface, forming a golden crust that locks in the meat's moisture inside.
What you need
- 2 lbs of chicken pieces (drumsticks, thighs, or wings, skin on)
- 3 tablespoons of za'atar
- 3 tablespoons of olive oil
- Salt and black pepper to taste
- Juice of half a lemon
- A baking sheet and aluminum foil
How to make it
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1
Season the chicken with salt, pepper, and lemon and let it rest for 15 minutes — the salt penetrates the meat and makes it juicier.
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2
Mix the za'atar with the olive oil until it becomes a paste; the oil helps the seasoning adhere and carries the aromas into the skin.
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3
Spread the paste over each piece, coating the skin well — that's where the crispiness is born.
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4
Roast in a preheated oven at 400 °F for 40 minutes, covered with foil — this cooks the chicken evenly without drying it out.
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5
Remove the foil and roast for another 10 to 15 minutes to brown: direct heat toasts the sesame and herbs.
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6
Serve with rice, bread, or salad — and drizzle with the pan drippings.
Finishing touches
Potatoes cut up around the chicken roast in the seasoned juices and become a ready-made side. Leftover chicken? Shred it and use it as filling for pies or pita sandwiches the next day.
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