Za'atar-Roasted Chicken

• porce: 4 servings
• celkový čas: 50 minutes

Ingredience

3 tablespoons za’atar seasoning

2 teaspoons dried oregano

1 1/4 teaspoons white sugar

Kosher salt and ground black pepper

3 pounds bone-in, skin-on chicken parts, trimmed and patted dry

10 medium garlic cloves, peeled

1 tablespoon finely grated lemon zest, plus ¼ cup lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh oregano

Pokyny

Heat the oven to 450°F with a rack in the middle position. In a small bowl, combine the za'tar, dried oregano, sugar, 1 1/2 teaspoons salt and 2 teaspoons pepper.

Place the chicken parts on a rimmed baking sheet and evenly season both sides with the za'atar mixture. Place the garlic cloves in a single layer down the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.

Roast the chicken until the thickest part of the breast (if using) reaches 160°F and the thickest part of the largest thigh/leg (if using) reaches 175°F, 30 to 40 minutes. The meat should show no pink when cut into. Transfer the chicken to a platter; leave the garlic on the baking sheet.

Using a fork, mash the garlic to a paste on the baking sheet. Carefully pour ⅓ cup water onto the baking sheet and use a wooden spoon to scrape up any browned bits. Pour the mixture into a small bowl and whisk in the lemon zest and juice, oil and fresh oregano. Taste and season with salt and pepper. Serve the sauce with the chicken.