This delicious za’atar roasted chicken with sumac, lemon, and herbs is an easy meal with tons of flavor! The za’atar seasoning and lemon compliment the chicken perfectly. The dish works equally well as a one pan meal with vegetables or as a holiday main dish garnished with fresh lemon slices and herbs.
Optional: extra herb sprigs or lemon slices as garnish for serving
Instructions
Preheat oven to 375ºF and place the oven rack just below the center.
Place the chicken breasts in a large roasting or baking pan in a single layer. Use 2 pans if you need more room. Season both sides of the chicken with salt, pepper, za'atar, sumac, and garlic.
Next sprinkle the onions, herbs, and lemon slices under and over the chicken. Drizzle with olive oil.
Roast uncovered for about 40 minutes or until the thickest part of the breast reaches an internal temperature of 160ºF on an instant read digital thermometer. The chicken will be golden brown in color. Let the cooked chicken rest for a few minutes before cutting into it. Serve the za'atar chicken warm.
Serve: The breasts are usually large, so I cut them in half to portion them before serving. You can choose to remove the bones from the breast meat prior to serving. Garnish the serving platter with extra herbs or lemon slices. I like to serve this chicken dish with green tahini sauce which makes a tasty accompaniment.
Notes
Cooking time can vary depending on how thick the chicken breasts are.Serve with Green Tahini Sauce.You can choose to roast the chicken with vegetables as well. Try a mix of butternut squash, sweet potatoes, carrots, celery, zucchini, cherry tomatoes or kalamata olives.How to store: Store any leftovers in an airtight container in the refrigerator for 3 days. How to freeze: You can freeze chicken in a freezer safe container for 3-4 months. It is not recommended to freeze the vegetables. Adapted from Joan Nathan in King Solomon's Table cookbook.