This arabic spicy grilled fullchickenwith zaatar, sesame seeds, thyme makes a tangy blend of herbs, lemon juice, and olive oil transform the grilled chicken with a Middle Eastern flavor.
Serves four
Prep time 1 hour 10 minutes
Cooking time 1 hour
Ingredients:
3 tbsp za'atar (a blend of Middle Eastern dried herbs, including thyme and sumac, with sesame seeds)
1/4 cup olive oil
2 to 4 tbsp lemon juice
4 garlic cloves, minced
1/4 tsp salt
2 baby chickens, about 2lb each, cleaned and spatchcocked
cracked black pepper to taste
1/4 cup pomegranate seeds
Preparation Method:
Preheat oven to 200ºC.
In a small bowl, mix the za'atar, olive oil, lemon juice, garlic and salt into a thick paste.
Mix the spice paste all over the full chicken and let them marinate in the fridge for at least an hour, preferably longer.
Roast in the oven for 30 minutes uncovered. Then reduce the temperature to 180ºC and roast for another 20 to 30 minutes or until a thermometer registers 77ºC (170ºF) when inserted in the thickest part of the thigh, and the juices run clear when pricked with the tip of a knife. Let them rest, tented with foil, for 10 minutes before carving. Scatter the pomegranate seeds over the chicken.
Serve with a green salad or some roasted potatoes. Divine!
How to spatchcock a chicken?
Place the chicken on a board, breast side down. Using a sharp knife or scissors, cut out the entire neck bone and spine. Turn the chicken on the breast side and press it flat with all your strength.
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