Zatar Roast Chicken with Thyme & Sage

Zatar Roast Chicken with Thyme & Sage

This simple yet flavourful Zatar Roast Chicken combines the aromatic, herby notes of zatar with fresh thyme and sage for a deliciously fragrant and juicy roast. The zatar seasoning brings a unique, earthy depth to the chicken, while the thyme and sage add classic herbal notes. A perfect meal for any occasion!

Ingredients:

  • 1 whole chicken (about 1.5 - 2 kg / 3 - 4 lbs), skin on, patted dry

  • 2 tablespoons olive oil (or melted butter)

  • 2 tablespoons zatar (store-bought or homemade)

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 4-5 sprigs fresh thyme

  • 4-5 fresh sage leaves (or more if you like a stronger herb flavour)

  • 1 lemon, halved (optional, for stuffing the chicken)

  • 1 onion, quartered (optional, for roasting alongside the chicken)

Instructions:

  1. Preheat the Oven

    • Preheat your oven to 200°C (400°F).

  2. Prepare the Chicken

    • Pat the chicken dry with paper towels to ensure the skin crisps up during roasting.

    • Rub the chicken all over with olive oil (or melted butter), ensuring the skin is evenly coated.

  3. Season the Chicken

    • Loosen the skin of the chicken

    • Generously season the chicken inside and out with salt and freshly ground black pepper.

    • Mix the zatar with some butter or olive oil and rub over the chicken flesh, underneath the skin. This will stop the zatar from burning in the oven.

    • Stuff the cavity with fresh thyme sprigs, sage leaves, and halved lemon (optional). The herbs and lemon will infuse the chicken with a fragrant, fresh aroma as it roasts.

  4. Roast the Chicken

    • Place the chicken on a roasting rack in a roasting pan, breast side up. Optionally, scatter the quartered onion around the chicken to roast alongside it. The onions will add sweetness and richness to the pan juices.

    • Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) when checked with a meat thermometer. If you don’t have a thermometer, ensure the juices run clear when you cut between the drumstick and the body.

    • Baste the chicken once or twice with its own juices for extra flavour and moisture.

  5. Rest the Chicken

    • Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute and ensures a juicy roast.

  6. Serve

    • Carve the chicken and serve it with the roasted onions and any pan juices. You can also drizzle a bit more olive oil over the chicken for extra richness, if desired.

Tips:

  • Crispier Skin: For extra crispy skin, increase the oven temperature to 220°C (425°F) during the last 20 minutes of roasting. Be sure to keep an eye on it to avoid burning.

  • Roast Vegetables: For a one-pan meal, add root vegetables like carrots, sweet potatoes, or potatoes around the chicken. Toss them with olive oil, salt, and pepper, and roast them alongside the chicken.

This Zatar Roast Chicken with Thyme & Sage is a beautifully simple dish that’s packed with flavour. The zatar brings a unique twist to the traditional roast chicken, and the fresh herbs give it an aromatic depth. Perfect for a family dinner or any special occasion. Enjoy!

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