Lemon and Za’atar Chicken Under a Brick

Υλικά

4 tablespoons salted butter, room temperature

2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice

1 teaspoon ground sumac

3½-4 pound whole chicken

Kosher salt and ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons za’atar

Οδηγίες

In a small bowl, stir the butter, zest and sumac. Place the chicken breast down on a cutting board. With sturdy kitchen shears, cut along both sides of the backbone, end to end. Remove and discard the backbone. Spread open the chicken, then turn it breast up. With the heel of your hand, press firmly on the thickest part of the breast until the wishbone snaps.

Season the underside of the chicken with ½ teaspoon salt and ¼ teaspoon pepper, then turn it breast up. Carefully loosen the skin on the breast and thighs. Using a spoon, spread the butter mixture under the skin, then massage it until spread evenly. Season the surface with 1½ teaspoons salt and ¼ teaspoon pepper, then tuck the wing tips to the back. Let stand, uncovered, at room temperature while the oven heats. Heat the oven to 450°F with a rack in the lower-middle position.

When the oven is at temperature, pat the surface of the chicken dry with paper towels; don’t wipe off the seasoning. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken breast down. Lay a small sheet of foil over the chicken, then place a second heavy skillet or pot on top. Reduce to medium and cook until the skin is golden brown, 10 to 15 minutes, removing the weight and foil and checking every 4 to 5 minutes.

Using tongs, grasp the tips of the drumsticks and slide a wide metal spatula under the bird, then carefully flip it breast up onto a large plate. Pour off and discard all but 3 tablespoons of the fat from the skillet. Slide the chicken, breast up, back into the pan. Place in the oven and roast until the thickest part of the breast reaches 160°F, 25 to 35 minutes.

Remove the skillet from the oven. Transfer the chicken to a platter. With a heatproof brush, baste the chicken with drippings; return the skillet to the stovetop. Sprinkle the chicken with the za’atar; let rest for 10 minutes. Meanwhile, simmer the drippings over medium. Add the lemon juice and cook, stirring, until slightly thickened and emulsified, 2 to 3 minutes. Taste and season with salt and pepper. Carve the chicken, return to the platter and spoon the sauce around the meat.