Za’atar Roasted Chicken Over Sumac Potatoes

• Ready in 2h 5m

• Serves 4

• 903 calories

• 38.21g carbs

Za’atar Roasted Chicken Over Sumac Potatoes is a main course that serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 904 calories, 54g of protein, and 60g of fat per serving. For $3.13 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. Head to the store and pick up to 5 potatoes, pepper flakes, lemon, and a few other things to make it today. 1 person were glad they tried this recipe. It is brought to you by What Jew Wannan Eat.

11 ingredients

1. 2 lb to 5 potatoes
2. 4 medium shallots
3. 4 tbsps olive oil
4. 2 tbsps sumac
5. 4 servings kosher salt and pepper
6. 4 lb roasting chicken
7. 1 small lemon
8. 5 tbsps za'atar spice blend
9. 1/4 tsps 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.