Make Za’atar Chicken a Dinner to Remember With Craveable Condiments

This juicy, crisp-skinned roast chicken from chef Zachary Engel of Chicago’s Galit, a popular Middle Eastern restaurant in Lincoln Park, Chicago, is finished with herbaceous and toasty za’atar, a fragrant Middle Eastern spice blend. 

“Spatchcocking (removing the backbone) is the way to roast a whole chicken at home,” Engel says. “By removing the backbone, the chicken lies flat in the oven, which helps it cook evenly and keeps the meat just as moist as if you left it whole. This recipe takes a little bit of effort, but once you make it a couple of times, it becomes second nature and an easy layup when you need a great meal without too much active cooking.”

While this za'atar chicken recipe is ultra tasty on its own, when paired with tangy, slightly fruity sumac pickled onions and Engel’s savory Black Garlic Tahini, it’s sure to become a regular beyond the weekday circuit.

Frequently asked questions

What can I use black garlic for?

Black garlic has a unique flavor profile. It’s less pungent than regular garlic, has a sticky texture, and is slightly sweet and tangy. It can be great as a condiment, added to sauces or spreads, or dropped into soup for an extra hit of flavor. You can find it at most specialty stores or online retailers like The Epicurean Trader. 

Where can I buy za’atar?

Za’atar is a spice blend made from za’atar leaves, which have a flavor profile similar to oregano, and other spices like sesame seeds, sumac, and salt. Oftentimes, it can be found in the international or Middle Eastern aisles of your local grocery store or at a Middle Eastern market if have one locally. Order online from Burlap & Barrel, Kalustyan’s, or New York Shuk,

Note from the Food & Wine Test Kitchen

Leaving the chicken uncovered in the fridge overnight helps to dry the skin out making it easier to get it extra crispy and golden brown while cooking. 

Cooking techniques 

Spatchcocking is a simple and very effective way to ensure evenly cooked, moist, and juicy chicken. Whether you are roasting or grilling, this method involves removing the backbone of the chicken so that it lays flat while cooking. With Engel’s method, taking out the backbone is easy: he recommends using a good, sharp pair of kitchen shears to cut around the sides of the backbone and remove it. You can also remove the backbone with a sharp chef's knife. In addition to a more uniform cook, spatchcocking gives your bird a larger surface area, allowing more room for an even distribution of rubs or seasonings that enhance the flavor of your chicken. 

Suggested pairing

A lightly earthy Mediterranean rosé like Moulin de Gassac Guilhem is a fantastic accompaniment to complement this herby za'atar chicken and the nutty earthy flavors from the tahini sauce. 

Make ahead 

Black garlic tahini can be stored in an airtight container in the refrigerator for up to 2 days. Sumac onions can be stored in an airtight container in the refrigerator for up to 1 week.