I am always open to a new idea when it comes to cooking, and enjoy watching cooking shows on TV. While watching Milk Street a couple of weekends ago, they demonstrated a new way of cooking chicken using a spice blend called za’atar. I looked it up in my Milk Street cookbook, and was delighted to find that the recipe was in my edition. I looked up the ingredients for za’atar and found it is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Sounded interesting, so I thought I’d give it a try.
The blend was easy to find, although the vendor of this one spelled it differently, the ingredient list matched. I had almost everything else needed for the recipe in the pantry except for fresh oregano, so I substituted fresh parsley instead for the sauce.
The spice blend is thickly applied, and fresh cloves of garlic are placed in the center to roast along with the chicken. The chicken is cooked in a very hot oven, using a low sided metal pan, to allow the chicken to cook quickly and brown evenly.
Just 35 minutes later, and the chicken is fully cooked, with a wonderfully crispy skin. I did a couple of the thighs without the skin as well, just to see, and they were juicy and tender with the sesame seeds adding a bit of crunch.
After cooking, the garlic in the middle is mashed up, and fresh lemon juice is added with a bit of oil and some fresh herbs to make the sauce.
Served with fresh asparagus this time, it was a delicious meal.
Get the recipe at the Milk Street website (not an affiliate, just a fan). You may have to enter an email address to see it, but it is free on the site for now. Za’Atar Roasted Chicken. Yum, a different flavor and one I’ll make again. Do you like to try new flavors?
Get the Milk Street Annual Cookbook updated for this season’s recipes on Amazon (affiliate link).