Ingredients
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5 tablespoons plus 1 teaspoon extra-virgin Olive Oil
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2 tablespoons Za’atar
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Salt
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1 (3½-to 4-pound) whole Chicken
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1 tablespoon minced fresh Mint
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¼ preserved Lemon
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2 teaspoons White Wine Vinegar
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½ teaspoon Dijon Mustard
Directions
For an easy, but impressive, weeknight dinner, we turned to a simple dish of chicken rubbed with za’atar. Za’atar is the Arabic name for wild thyme, but now commonly denotes an addictive spice mixture of thyme, sumac, and sesame. Using olive oil to form a paste, we spread za’atar and salt underneath the chicken skin and let it rest, which had the same effect as brining the chicken. To cook the chicken, we borrowed an Italian technique of cooking under a brick (or a pot in this case). Once we had crisp skin, we brushed on additional za’atar and olive oil paste. Finishing the chicken breast side up in a hot oven turned the paste into a crisp crust. While the chicken cooked, we created a zesty vinaigrette that brightened up the finished dish. We prefer to use our homemade Za’atar; you can substitute store-bought za’atar if you wish, though flavor can vary by brand. If you can’t find preserved lemons, you can microwave four 2-inch strips lemon zest, minced, 1 teaspoon lemon juice, ½ teaspoon water, ¼ teaspoon sugar, and ¼ teaspoon salt at 50 percent power until the liquid evaporates, about 1½ minutes, stirring and mashing the lemon with the back of a spoon every 30 seconds.
Steps
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1
Done
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Combine 1 tablespoon oil, 1 tablespoon za’atar, and 1 teaspoon salt in small bowl. With chicken breast side down, use kitchen shears to cut through bones on either side of backbone. Discard backbone and trim any excess fat or skin at neck. Flip chicken and tuck wingtips behind back. Press firmly on breastbone to flatten, then pound breast to be same thickness as leg and thigh. Pat chicken dry with paper towels and, using your fingers, gently loosen skin covering breast and thighs. Rub za’atar-oil paste evenly under skin. Transfer chicken to large plate and refrigerate for at least 6 hours. |
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2
Done
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Adjust oven rack to lowest position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Combine 1 tablespoon oil and remaining 1 tablespoon za’atar in small bowl. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until just smoking. Place chicken skin side down in skillet, reduce heat to medium, and place heavy pot on chicken to press flat. Cook chicken until skin is crisp and browned, 20 to 25 minutes. (If chicken is not crisp after 20 minutes, increase heat to medium high). |
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3
Done
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Off heat, remove pot and carefully flip chicken. Brush skin with za’atar mixture, transfer skillet to oven, and roast until breast registers 160 degrees and thighs register 175 degrees, 10 to 20 minutes. |
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4
Done
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Transfer chicken to carving board and let rest for 10 minutes. Meanwhile, whisk mint, lemon, vinegar, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl until combined. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil until emulsified. Carve chicken and serve with dressing. |
