ZA’ATAR ROASTED CHICKEN OVER SUMAC POTATOES

Active Time: 20 minutes

Total Time: 2 hours 5 minutes (including resting time)

❚ 4 to 5 medium red potatoes (1 1/2 lb; 680 g), scrubbed

❚ 1 small roasting chicken (about 3.5 to 4 lb; 1.5 to 1.8 kg), patted dry

❚ 4 medium shallots, quartered ❚ 4 tbsp (60 mL) extra-virgin olive oil

❚ 2 tbsp (30 mL) sumac

❚ Kosher salt and freshly ground black pepper to taste

❚ 1 small lemon

❚ 5 tbsp (75 mL) Za’atar Spice Blend (recipe follows or store-bought; see note)

❚ 1/4 tsp (1 mL) dried red pepper flakes

❚ 2 garlic cloves

❚ 6 thyme sprigs

1. Preheat the oven to 425°F (220°C).

2. Cut each potato into 6 wedges. In a 9 x 13-inch (23 x 33-cm) metal or glass baking dish, toss potatoes and shallots with 1 tbsp (15 mL) olive oil and the sumac, salt and black pepper.

3. Season the cavity and exterior of the chicken well with salt and pepper. Zest lemon into a small bowl, halve the lemon and set aside. Add remaining 3 tbsp olive oil to the bowl along with 4 tbsp of the za’atar and the red pepper flakes and gently stir. Stuff the lemon halves, garlic and thyme sprigs into the chicken, then rub the chicken all over with the za’atar mixture. Sprinkle with the remaining za’atar. Place chicken, breastside up, on top of potatoes. Roast the chicken for 15 minutes, then reduce heat to 350°F (180°C) and roast until a leg jiggles when pulled, juices run clear, and the potatoes underneath the chicken are soft and the ones on the edges are crisp and golden, about another hour and 20 minutes (the rule is 23 to 25 minutes per pound (450 g) of chicken, but the high roasting temperature at the beginning of the recipe shaves off time). Remove the chicken from the oven and let rest for 10 minutes. Remove lemon, garlic and thyme from the cavity, discarding garlic and thyme. Carve the chicken right on top of the potatoes, letting the juice coat the potatoes, then squeeze lemon on the chicken and potatoes.

Serves: 4