Za’atar Roasted Chicken Over Sumac Potatoes

  • Ready in 2h 5m

  • Serves 4

  • 915 calories

  • 40.82g carbs

You can never have too many main course recipes, so give Za’atar Roasted Chicken Over Sumac Potatoes a try. This recipe serves 4 and costs $3.05 per serving. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 883 calories, 55g of protein, and 59g of fat per serving. 1 person has made this recipe and would make it again. It is brought to you by What Jew Wannan Eat. Head to the store and pick up kosher salt and pepper, thyme sprigs, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

11 ingredients

  1. 2 lb potatoes
  2. 4 medium shallots
  3. 4 tbsps olive oil
  4. 2 tbsps sumac
  5. 1 serving kosher salt
  6. 4 lb roasting chicken
  7. 1 small lemon
  8. 5 tbsps za'atar spice blend
  9. 1/4 tsps red pepper flakes
  10. 2 garlic cloves
  11. 6 thyme sprigs

Instructions

  1. Preheat the oven to 425F.
  2. Cut each potato into 6 wedges.
  3. In a 9 x 13-inch metal or glass baking dish, toss the potatoes and shallots with 1 tablespoon of the olive oil and the sumac, salt, and black pepper.
  4. Season the cavity and exterior of the chicken well with salt and pepper. Zest the lemon into a small bowl, halve the lemon and set aside.
  5. Add the remaining 3 tablespoons olive oil to the bowl along with 4 tablespoons of the zaatar and the red pepper flakes and gently stir.
  6. Stuff the lemon halves, garlic, and thyme sprigs inside the chicken, then rub the chicken all over with the zaatar mixture. (If you want to, you can tie the legs of the chicken together; its easier than doing a full chicken trussing, which is impressive but not necessary for a dish like this.)
  7. Sprinkle with the remaining tablespoon of zaatar.
  8. Place the chicken, breast-side up, on top of the potatoes. Roast the chickenfor 15 minutes, then reduce the heat to 350F and continue to roast the chicken until a chicken leg jiggles when pulled, the juices run clear, and the potatoes underneath the chicken are soft and the ones on the edges are crisp and golden, about another hour and 20 minutes (the rule is 23 to 25 minutes per pound of chicken, but the high roasting temperature at the beginning of the recipe shaves off a little time).
  9. Remove the chicken from the oven and let rest for 10 minutes.
  10. Remove the lemon, garlic, and thyme springs from the cavity, discarding the garlic and thyme. Carve the chicken right on top of the potatoes, letting the juice coat the potatoes, then squeeze one or both halves of the reserved lemon on the chicken and potatoes.
Za’atar Roasted Chicken Over Sumac Potatoes

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