Best 3 Zaatar Roast Chicken With Green Tahini Sauce Recipes

Embark on a culinary journey to the heart of the Middle East with our tantalizing Zaatar Roast Chicken with Green Tahini Sauce. This delectable dish blends the aromatic flavors of zaatar, a traditional Middle Eastern spice mix, with the succulent tenderness of roasted chicken, resulting in a symphony of flavors that will tantalize your taste buds. Perfectly roasted chicken is complemented by a vibrant green tahini sauce, adding a creamy and tangy dimension to each bite. As you savor this dish, you'll be transported to the bustling souks of the Middle East, where the air is filled with the heady scent of spices and the promise of culinary adventures. In addition to this main course, we also present a delightful array of side dishes and accompaniments that will elevate your dining experience. From fluffy saffron rice to a refreshing fattoush salad, each recipe is carefully crafted to complement the Zaatar Roast Chicken, creating a harmonious and memorable meal.

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ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Za'atar Roast Chicken with Green Tahini Sauce image

Provided by Yotam Ottolenghi

Categories Chicken Kid-Friendly Dinner Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added Small Plates

Yield 6 servings

Number Of Ingredients 23

Ingredients

Green tahini sauce:
2 garlic cloves, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
Kosher salt
Chicken and assembly:
1 3 1/2-4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
2 medium red onions, thinly sliced
2 garlic cloves, smashed
1 lemon, thinly sliced, seeds removed
1 tablespoon sumac
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
2 tablespoons za'atar
2 tablespoons unsalted butter
1/4 cup pine nuts
6 pieces lavash or other flatbread
Ingredient info:
Za'atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Steps:

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Do ahead: Sauce can be made 1 day ahead. Cover and chill.
Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Za'atar Roast Chicken with Green Tahini Sauce image

Number Of Ingredients 15

Ingredients

1 clove garlic, smashed
1/3 cup parsley
4 teaspoons tahini
3 teaspoons lemon juice
2 chicken breasts
1 red onion, sliced
1 clove garlic, smashed
1/2 lemon, sliced, seeded
1 teaspoon sumac, ground
1/2 teaspoon allspace
1/4 teaspoon cinnamon
1/3 cup chicken broth
1 tablespoon olive oil
2 teaspoons za-atar
1 tablespoon butter

Steps:

Pulse garlic, parsley, tahini, lemon juice, and 1/6 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45-55 minutes.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon,with green tahini sauce

ROAST CHICKEN WITH LEMON AND ZA'ATAR

Roast Chicken With Lemon and Za'atar image

This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.

Provided by Susan Spungen

Categories dinner, poultry, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain full- or reduced-fat Greek yogurt
3 lemons (1 lemon zested and juiced; 2 lemons, halved)
2 large garlic cloves, finely grated
3 tablespoons olive oil
1 (4- to 5-pound) whole chicken
Kosher salt and black pepper
2 tablespoons toasted white sesame seeds (see Tip)
2 tablespoons sumac (optional)
1 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons ground cumin
3 medium shallots, peeled and halved lengthwise

Steps:

In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.

Tips:

To achieve crispy and flavorful skin, pat the chicken dry before seasoning and roasting it. This helps remove excess moisture and allows the skin to crisp up.
Use a generous amount of za'atar spice blend to coat the chicken. This Middle Eastern spice mix typically includes savory herbs like thyme, oregano, and marjoram, along with toasted sesame seeds and sumac. It adds a unique and flavorful crust to the chicken.
Roast the chicken on a wire rack placed over a baking sheet. This allows hot air to circulate all around the chicken, resulting in even cooking and crispy skin.
Make sure to let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in tender and succulent chicken.
The green tahini sauce is a refreshing and flavorful accompaniment to the roasted chicken. To make it, simply blend together tahini, Greek yogurt, lemon juice, garlic, and fresh herbs like cilantro and parsley. Adjust the seasonings to taste and serve.

Conclusion:

This za'atar roast chicken with green tahini sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of crispy skin, flavorful za'atar spice blend, and creamy green tahini sauce creates a tantalizing taste experience that will impress your family and friends. Serve it with roasted vegetables or a simple salad for a complete and satisfying meal.