Za’atar chicken

(serves 4)

Friday - - Living -

Prep time: 1 hour 10 min­utes Cook­ing time: 1 hour

Ingredients 3 tbsp za’atar 1/4 cup olive oil 2-4 tbsp lemon juice 4 gar­lic cloves, minced 1/4 tsp salt 2 x 800g baby chick­ens, cleaned and spatch­cocked* 1/4 cup pome­gran­ate seeds

Method 1. Pre­heat oven to 200°C. In a small bowl, whisk za’atar, olive oil, lemon juice, gar­lic and salt into a thick paste. Rub paste all over chick­ens and re­frig­er­ate for at least an hour, prefer­ably longer.

2. 2. Roast chick­ens on a rack in the oven for 30 min­utes un­cov­ered. Re­duce tem­per­a­ture to 180°C and roast for an­other 20 to 30 min­utes or un­til a ther­mome­ter reg­is­ters 77°C when in­serted in the thick­est part of the thigh, and the juices run clear when pricked with the tip of a knife. 3. 3. Re­move chick­ens from oven, cover loosely with foil and leave to rest for 10 min­utes be­fore carv­ing. 4. 4. Scat­ter pome­gran­ate seeds over chick­ens and serve with a green salad or some roasted pota­toes.

*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 push down hard to flat­ten it.

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