I think that our dinner of roasted chicken with za’atar, lemon, and fabulous spices from Dorie Greenspan’s “Everyday Dorie” cookbook is one of the best new to me chicken recipes that I have made that outshines so many others and definitely headed to the “favorites” file. The sauce was wonderful so flavorful with a delightful combination of
za’atar or dried oregano, ground cumin, ground sumac or finely grated zest of one lemon, and ground coriander. You can find Za’Atar on Amazon if you don’t see it in any of your grocery stores…
I find that the chickens are so large these days so I tend to find the smallest organic ones at my local store and still they are too much for 2 people so I just cooked 1/2 of the chicken saving the other for another recipe. Mike still has 1/2 of the chicken breast left for lunch along with a bit of sauce for the sauce man. BTW the roasted garlic is wonderful when smooshed on crusty artisan bread.
The whole recipe will serve 6
This recipe is not at all complicated and would be a wonderful dinner to share with friends, just something new and certainly adventuresome in the flavor department.
- 1 spatchcocked chicken with backbone removed, 3-4 pounds patted dry and seasoned with salt and pepper
- kosher salt
- 1 to 2 heads of garlic, cut in half horizontally
- 1 small onion or 5 to 6 shallots, sliced
- a few sprigs of thyme
- ¾ cups chicken stock
- ¼ cup white wine
- freshly cracked black pepper
- 4 tablespoons butter, unsalted
- 1 teaspoon za’atar or substitute crushed dried oregano leaves
- ¾ teaspoon ground cumin
- ¾ teaspoon ground sumac
- ½ teaspoon ground coriander
Preheat your oven to 425º
Since I was only roasting 1/2 a chicken for the two of us I chose an appropriately sized pan and lightly brushed it with EVOO before adding the shallots, garlic, and herbs. Pour in the chicken stock and wine. My 1/2 chicken roasted for about 40 minutes. I did keep my eye on it and rotated the pan 3 times to get it pretty evenly cooked.