The za’atar spice mix is a Middle Eastern blend that’s aromatic and herbaceous. Chef Zachary Engel from Chicago’s Galit serves this juicy roast chicken with crisp skin.
Engel says that “spatchcocking” (removing the spine) is the best way to roast an entire chicken at home. By removing the spine, the chicken will lie flat in the oven. This helps the meat to cook evenly, and it will stay moist. It takes some effort to make this recipe, but after a few times, it will become second nature.
This za’atar-spiked chicken is delicious on its own; still, when paired up with sumac-pickled onions that are tangy and slightly fruity and Engel’s savory Black Garlic Tahini, it will become a staple beyond the workday.
Cooking Techniques
It is easy and effective to use the Spatchcock method for a moist and juicy chicken that has been evenly cooked. This method is used to remove the backbone from the chicken before roasting or grilling it. The spine can be easily removed with Engel’s plan: He recommends a pair of sharp shears for cutting around the side of the divide. A sharp Chef’s Knife can be used to remove the backbone. Spatchcocking not only gives you a uniformly cooked chicken, but it also allows for a greater surface area to distribute rubs and seasonings evenly.
Pairings suggested
Moulin de Bassac guilhem, a light, earthy Mediterranean Rose, is the perfect accompaniment to this za’atar-flavored chicken with its earthy flavors and nutty notes.
Make sure to get ahead.
In a refrigerator, you can store black garlic tahini in an airtight container for up to two days. Sumac onions can also be stored in an airtight refrigerator container for up to a week.
Ingredients
Black Garlic Tahini
- 1/4 cup fresh lemon juice
- Two medium garlic cloves, grated
- Three black cloves of garlic (such as a CalPAC)
- 3/4 teaspoon kosher salt
- 3/4 cup tahini (such as Soom)
- 3/4 cup ice water
Sumac onions
- One size medium thinly sliced red onion
- 1/4 cup red wine vinegar
- One tablespoon of ground sumac
- 1/2 teaspoon kosher salt
Za’atar Chicken
- 1 (4-pound) whole chicken
- Two tablespoons of kosher salt
- 1 1/2 tablespoons za’atar
- Black Garlic Tahini
Directions
How to Make Black Garlic Tahini
- Blend grated garlic and lemon juice in a blender. Let stand for 15 minutes. Use the flat edge of a knife to smash black garlic on a cutting surface, then scrape into a paste. Blend black garlic paste with salt until it is mostly smooth.
- Beat tahini on high speed for 4 to 5 minutes. Reduce the sprayer to medium and drizzle the mixture of black garlic slowly. The mixture will thicken, but it will be smoothed out after adding water. While the mixer is running, drizzle 3/4 cup of cold water slowly until it has been fully incorporated. Beat the mixture until it is glossy, smooth, and fluffy. This will take about 5 minutes.
Za’atar Chicken
- Preheat the oven to 450 degrees F and line a large baking sheet with heavy-duty aluminum foil. Place the chicken on a baking sheet with its backbone facing up. Cut along both sides of the spine with kitchen shears. Remove and discard the backbone. Turn the chicken breast side up and flatten it by pressing down on the breast. Both sides of the chicken should be evenly salted. Roast the chicken breast-side up in a preheated oven for 40 to 45 minutes. Rotate the n every 20 minutes. While the sumac onion is cooking, prepare it.
- In a large bowl, combine onion, vinegar, sumac, and salt. Toss until well coated. Keep aside until you are ready to serve.
- Remove the chicken from the oven. Do not turn off the stove. You can tilt the pan to collect juices rendered into a large spoon or baster. Sprinkle za’atar on the chicken skin and baste it with drippings. Roast chicken at 450degF for 5-10 minutes, or until the thermometer in the thickest part of the chicken registers 155degF. Let the chicken rest for 15 minutes before carving. Serve with black garlic tahini and sumac onions.
