Now Roasting: Citrus And Za'atar Chicken
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Sabrina Ghaynor, known as the "the golden girl of Persian cookery," has a new collection of recipes out for the Middle Eastern food enthusiast in us all. Part Old World, part modern cuisine, Sirocco is a beautiful representation of one of the world's most vibrant food cultures.
Roast chicken is the ultimate comfort food, and I have been known to conjure up many different versions over the years. While I love a classic salt- and pepper-seasoned bird, I'm pretty adventurous and unafraid of throwing the contents of my spice racks and pantry at a chicken to liven it up when the mood suits. Za'atar is a staple spice blend in my house — it's so versatile, it goes with everything, and the fragrance of citrus zest really lifts this flavorsome dish. Try it: It's a winner. And don't waste the leftover fruits — juice them and add water and sugar to sweeten for a refreshing drink.
- 1 free-range chicken
- 3-4 tablespoons olive oil
- 2 heaping tablespoons za'atar
- Finely grated zest of 2 unwaxed lemons
- Finely grated zest of 2 unwaxed oranges
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon flaky sea salt
- freshly ground black pepper
- Preheat the oven to 425°F. Line a roasting pan with parchment paper. Place the trussed bird into the prepared pan.
- Put the olive oil in a small bowl, add the za’atar, citrus zests, turmeric, coriander, salt and a generous seasoning of black pepper and mix to make an evenly combined paste.
- Work the paste onto the chicken, rubbing it in all over and between the breast and leg joints.
- Roast the chicken for 1½ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Leave to rest for 10 minutes, then serve.