Dinner Poultry Dishes Chicken Main Course Roast Chicken Make Za’atar Chicken a Dinner to Remember With Craveable Condiments 5.0 (4) Add your rating & review Chef Zachary Engel shares his secret to the ultimate roast chicken. By Zachary Engel Published on September 21, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 55 mins Total Time: 2 hrs 20 mins Yield: 4 servings 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. Ingredients Black Garlic Tahini 1/4 cup fresh lemon juice 2 medium garlic cloves, grated 3 peeled black garlic cloves (such as CalPAC) 3/4 teaspoon kosher salt 3/4 cup tahini (such as Soom) 3/4 cup ice water Sumac onions 1 medium-size red onion, thinly sliced 1/4 cup red wine vinegar 1 tablespoon ground sumac 1/2 teaspoon kosher salt Za’atar Chicken 1 (4-pound) whole chicken 2 tablespoons kosher salt 1 1/2 tablespoons za’atar Black Garlic Tahini Directions Make the Black Garlic Tahini Combine lemon juice and grated garlic in a blender; let stand 15 minutes. Using flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and salt to blender; puree until mostly smooth and black garlic is very finely chopped, 2 to 3 minutes. Place tahini in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until smooth and creamy, 4 to 5 minutes. Decrease speed to medium, and slowly drizzle in black garlic mixture. (Mixture will thicken but will smooth out again after adding water.) With mixer running, slowly drizzle in 3/4 cup cold water until fully incorporated. Increase speed to high, and beat until mixture is smooth, glossy, and fluffy, about 5 minutes. Make the za’atar chicken Preheat oven to 450°F, and line a large baking sheet with heavy-duty aluminum foil. Place chicken, backbone side up, on baking sheet. Using kitchen shears, cut along each side of backbone; remove and discard backbone. Flip chicken breast side up, and push down on breast to flatten. Season both sides of chicken evenly with salt. Roast chicken, breast side up, in preheated oven until a thermometer inserted in thickest portion registers 140°F, 40 to 45 minutes, rotating pan after 20 minutes. Meanwhile, make the sumac onions. Toss together onion, vinegar, sumac, and salt in a large bowl until onions are well coated. Set aside until ready to serve. Remove chicken from oven. (Do not turn oven off.) Tilt pan slightly to collect rendered juices into a baster or large spoon. Baste chicken skin with drippings, and sprinkle with za’atar. Return chicken to oven, and roast at 450°F until a thermometer inserted in thickest portion of chicken registers 155°F, 5 to 10 minutes. Let chicken rest 15 minutes before carving. Serve with sumac onions and black garlic tahini. Originally appeared in Food & Wine magazine, October 2023 Rate It Print