ROASTED CHICKEN w/ZA'ATAR STUFFING

By BobD

Ingredients

• 1 4-pound chicken
• 1 1/2 cups diced crusty bread
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon minced garlic plus 1 head of garlic, cloves separated
• 2 teaspoons zaatar
• 1 teaspoon lemon zest
• 1/4 cup plus 2 tablespoons olive oil
• Fine sea salt and freshly ground black pepper

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat the oven to 450F. Rinse the chicken and pat dry. Remove the wings and reserve.

Combine the bread, parsley, minced garlic, za'atar and lemon zest in a mixing bowl and toss with 1/4 cup of the olive oil to coat evenly. Season the stuffing with salt and pepper.

Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.

Place the wings in a roasting pan and place the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350F and add the garlic cloves to the roasting pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes.

Carve the chicken by removing the leg and thigh at the joint, then run the carving knife down one side of the breast bone and continue by following the rib cage, lifting the breast meat away from the bone. Repeat on the other side of the breast bone, removing the second breast. Slice the breast meat and leg meat. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.

ZA'ATAR

1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
Grind the sesame seeds in food processor or with mortar and pestle.

Add remaining ingredients and mix well.

Store za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar can be used from 3-6 months.