Spiced Roast Chicken with Za'atar Yoghurt

By • January 8, 2014 • 8 Comments



Author Notes: There are few things in life that make me feel more smug and self-satisfied than calmly sitting with a glass of wine, in a spanking clean kitchen, dishes done, with the smell of something fantastic and slow-roasting emanating from the oven.

Such feelings are evoked by this spiced roast chicken. In fact, once you have gotten the chicken in to marinade, your work is basically done, which means that you can probably squeeze in two self-congratulatory glasses of wine.

If you can bring yourself to dirty a small bowl, the tangy, herbal yoghurt is the perfect foil to the rich, spicy chicken and its deliciously crispy skin. Za’atar is a blend of thyme, oregano and sesame seeds and you can buy it in some supermarkets or specialist food stores. Or you could make your own if you felt so inclined.

You can eat this with a salad, with rice or with cous cous. If you have leftovers, you can strip the meat off the bones and stuff it into a pita with yogurt and chilli sauce and you’ll be in such a happy place.
BurntCream

Food52 Review: This is one of those dishes that can be easily prepped before you leave for work and baked when you get home -- something you’d be happy to serve to your guests. It's a very tasty meal with ingredients that, aside from the za'atar, you're likely to already have in your kitchen. A quickly prepared marinade adds a fresh, bright note to the dish, which is magnified by cooking the chicken pieces atop sliced onions. But the tangy yogurt sauce with za’atar really makes the dish shine! Be sure to have some pita bread on hand to soak up the good chicken juices and sauce.Auntie Allyn

Serves 2, generously

For the roast chicken:

  • 2 chicken leg quarters, divided into thighs and drumsticks
  • 1 red onion, halved and finely sliced
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 splash of water
  • 2 spring onions, chopped
  • 1 handful cilantro, chopped

Za'atar yogurt

  • 4 tablespoons greek yogurt
  • 2 teaspoons za'atar
  • 1 teaspoon extra-virgin olive oil
  1. Coarsely smash the coriander and cumin seeds in a mortar and pestle.
  2. In a large bowl, combine the chicken, spices, salt, oil, and water, and mix well so that the chicken is evenly coated. Cover and leave to marinate in the fridge, preferably overnight, but at least for an hour.
  3. When you’re ready to cook, heat your oven to 375° F (190° C) and, while you’re waiting for it to warm up, spread the chicken and onions out on a roasting pan, with the onions mostly underneath the chicken so that the meat is protected and the chicken skin side-up so that it crisps nicely. Roast for 30 to 35 minutes, or until the juices run clear when the thickest part of the meat is pierced.
  4. Sprinkle with chopped spring onions and cilantro.
  5. In a small bowl, combine the yogurt, za’atar, and olive oil, and spoon it over the chicken as desired.
Jump to Comments (8)

Comments (8) Questions (2)

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5 months ago Marcia Stern

Are the onions chopped(in recipe) or sliced(in opening comments) and/or sprinkled on with cilantro

Rye

5 months ago BurntCream

Hi Marcia,
There are two kinds of onions in the recipe: red onions which are sliced and roasted with the chicken and spring onions (scallions) which are chopped up and used for garnish.

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6 months ago Jenny

Delicious, and I only marinated for 5 minutes. The onions roasted in chicken fat were a nice addition. Don't forget to add a healthy pinch of salt to your spice mixture!

Rye

6 months ago BurntCream

Hi Jenny
So glad you enjoyed it! Thanks for pointing out the omission of salt - of course it makes all the difference.

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6 months ago A.

How about providing a recipe for za'atar? Also, I've never, ever had chicken pieces roast til done at 375 degrees for 35 mins. Its still nastily bloody. Was that an error? Can't wait to try this!

Rye

6 months ago BurntCream

Hi A
The roasting time and temperature works for me but I guess it all depends on the size of your chicken pieces. To be on the safe side, always cook until the juices run clear when you pierce the thickest part.

I use za'atar from a jar but there is a recipe for it from onetribegourmet here: http://food52.com/recipes...

Hope you like it!

Photo_squirrel

7 months ago LE BEC FIN

hi bc, i may make this soon, so th you! plse tell me- what is the function of the water in the marinade? i've never seen anything like that.

Rye

7 months ago BurntCream

Hi there! I find that the water keeps everything just a little juicier and moister. It adds a little steam to the cooking process. It's only a splash, and you could easily omit if if you prefer. I hope you enjoy, let me know how you get on.