Honey Za'atar Roast Chicken with Sumac Onions

• 1 whole chicken (3-4 lbs)
• 1/4 cup olive oil
• 2 tbsp za'atar
• 1/4 cup honey
• 1 tbsp lemon juice
• 4 cups sliced onions
• 1 tbsp sumac
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry and season generously with salt and pepper.
3. 3 Mix 2 tbsp olive oil with za'atar and rub all over the chicken.
4. 4 Combine honey, lemon juice, and remaining olive oil in a small bowl.
5. 5 Place sliced onions in a roasting pan and drizzle with the honey mixture; sprinkle with sumac and toss.
6. 6 Place the chicken on top of the onions.
7. 7 Roast for 75 minutes, basting with pan juices halfway through.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Roasting pan
• Basting brush

Variations

• Substitute chicken thighs for a quicker cook time.
• Add lemon slices around the chicken for extra brightness.

Substitutions

• If za'atar is unavailable, use a blend of thyme, sesame seeds, and sumac.

Pairings

• Pairs well with a crisp white wine or a refreshing cucumber yogurt sauce.

Nutrition

Tips

• For extra flavor, marinate the chicken in the za'atar rub overnight.
• Check the chicken's internal temperature; it should reach 165°F.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of fluffy couscous or a fresh green salad.

FAQ