Roast Chicken With Lemon And Zaatar Recipes
ZA'ATAR CHICKEN THIGHS
Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
- Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
- Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
- Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 2.1 g, Cholesterol 70.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.1 g
ZA'ATAR ROASTED CHICKEN BREAST RECIPE
Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.
Provided by The Mediterranean Dish
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the marinade ingredients.
- Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
- Preheat the oven to 400 degrees F.
- Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
- Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
- Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
Nutrition Facts : Calories 484 calories, Sugar 2 g, Sodium 123.8 mg, Fat 31.8 g, SaturatedFat 6.9 g, TransFat 0.2 g, Carbohydrate 10.3 g, Fiber 3.6 g, Protein 40.5 g, Cholesterol 116.1 mg
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
ROAST CHICKEN WITH LEMON AND ZA'ATAR
This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.
Provided by Susan Spungen
Categories dinner, poultry, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
- Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
- Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
- Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
- Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.
ROAST CHICKEN WITH LEMON, ZA'ATAR, AND POTATOES
Za'atar is a Middle Eastern herb mix based heavily on thyme. If you cannot locate it, you can make your own or substitute Herbes de Provence or just use dried thyme. This recipe is adapted from a recipe by Lauren Keating, on Healthy-Delicious.com. She says of her recipe,"Flipping the chicken has the effect of roasting it on a spit, distributing the juices throughout the meat and keeping the breast from drying out."
Provided by zeldaz51
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Several hours or the night before cooking the chicken, remove giblets from the chicken and pat the skin dry. Cut the lemon in half, and place half inside the cavity. Slice the other half crosswise as thinly as you can into four slices and insert the slices under the skin, one under each breast half and one under the fattest part of each thigh. Rub the salt and za'atar into the skin, then truss the chicken and refrigerate it for several hours or overnight.
- Remove the chicken from the fridge to bring it up to room temperature before roasting. Preheat the oven to 475°F.
- Place an elevated roasting rack in a roasting pan. Toss the quartered potatoes with a small amount of olive oil and salt (maybe even a little more za'atar) and place them in the bottom of the roasting pan, arranging them around the rack. Place the chicken on the rack, breast-side-up. If you do not have an appropriate rack, improvise with wadded up aluminum foil, or place the chicken right on the potatoes.
- Roast the chicken for 30 minutes - the skin will turn golden and may start to blister. Remove from the oven and flip the chicken onto its breast. Turn the potatoes, put the pan back into the oven and roast for 15 minutes more, then remove the pan from the oven, turn the potatoes again if needed, and turn the chicken onto its back for 5-10 more minutes to crisp the skin. Carefully tilt the chicken so that the juices that have accumulated into the cavity run out into the pan - the chicken is done when the juice runs clear and has no trace of red.
- Remove the chicken from the oven and let rest for 15 minutes before carving.
Nutrition Facts : Calories 618.9, Fat 34.8, SaturatedFat 10, Cholesterol 172.5, Sodium 1911, Carbohydrate 29.3, Fiber 3, Sugar 1.7, Protein 45.5
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4.8/5 (17)Total Time 1 hrCategory Main DishCalories 266 per serving
- In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
- Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
- While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
- Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.
PERFECT ROAST CHICKEN WITH LEMON & ZA'ATAR | HEALTHY …
From healthy-delicious.com
Estimated Reading Time 5 minsTotal Time 1 hr
- The night before you plan to roast the chicken (or early that morning), remove any giblets from the chicken and pat the skin dry with a paper towel. Cut the lemon in half, and place half inside the cavity. Slice the other half into paper thin circles and slip them under the skin – two under the breast and two under the fattest part of the thighs. Rub the salt and za’atar into the skin, then truss the chicken and transfer it to the refrigerator.
- When you’re ready to begin cooking, remove the chicken from the fridge to bring it up to room temperature. Preheat the oven to 475F. Put a small pan (I used a 9-inch cake pan) in the oven while it preheats.
- Make three wads of foil, each slightly smaller than a baseball, and place them in the center of the heated pan. Place the chicken, breast side up, on top of the foil, so that it’s elevated (you may need to adjust the placement of the foil so that the chicken balances). Roast the chicken for 30 minutes – the skin should be golden and will start to blister. Remove from the oven. Discard the foil wads and flip the chicken onto it’s breast. Roast for 15 minutes. Flip the chicken onto it’s back for 5-10 more minutes to recrisp the skin. Gently tip the chicken so that the juices that have accumulated into the cavity run out into the pan – the chicken is done when they are clear and have no trace of red.
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Category Dinner, MainTotal Time 1 hr 30 mins
- 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.
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- I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
- Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.
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From vidarbergum.com
Cuisine Modern Middle Eastern FoodEstimated Reading Time 4 minsCategory Poultry
- Separate the mini filet from the breast. Slice the breasts horizontally into two equally thick parts. Put all the chicken slices side by side between two layers of plastic wrap and beat with an appropriate utensil until even thickness; I use a flat-bottomed frying pan.
- Make the marinade by whisking the olive oil, 2 tsp za’atar, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Emerge the chicken fillets in the marinade, making sure it is as evenly distributed as you can be bothered to make it, cover and refridgerate – overnight if you can, though an hour or two will do.
- Fry the fillets in a hot griddle pan or on a barbecue until charred and cooked through, 1-2 minutes or more on each side. Arrange on a platter, sprinkle the remaining 1 tsp za’atar on top and serve immediately with lemon wedges on the side. Squeeze the lemon juice over the chicken before eating.
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- In large, resealable plastic bag, combine chicken, onions, garlic, lemon slices, sumac, allspice, cinnamon, broth or water and 1/4 cup (60 mL) oil. Refrigerate 2 hours to overnight.
- Place chicken, onions, garlic and lemon slices on large rimmed baking sheet. Spoon remaining marinade over everything. Sprinkle with za’atar. Roast in preheated 400F (200C) oven until chicken is browned and cooked through, about 45 to 55 minutes.
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- Serve chicken, sliced or in large pieces, with roasted onions and lemon. If desired, garnish with pine nuts, drizzle with Green Tahini Sauce and serve with bread.
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