Lemon Za'atar Chicken
Jan. 6th, 2021 02:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricThis was the chicken I roasted for Boxing Day - it's a couple of steps removed from an Ottolenghi recipe, via this sheet pan version.
This recipe is: dairy free, tomato free
This recipe could be: adapted pretty easily for the slow cooker, either as a whole chicken or pieces
This recipe calls for: a moderate amount of faffing about, marinade time, and working with a hot oven
A chicken, gutted
Sides (eg, potatoes)
Stuffing:
- One onion, diced
- About 2 tablespoons of lemon juice, or some lemon wedges if you have them
- Breadcrumbs (couple of tablespoons? Depends on size of your chicken)
- Some diced or minced or dried garlic
- About a tsp of ground fenugreek
- 1-2 tsp za'atar
- olive oil (couple of tablespoons? depends on how much breadcrumbs you have)
Marinade:
- Another onion, diced
- Some more garlic
- Same again of za'atar
- 1-2 tsp sumac
- 1 tsp cinnamon
- Chicken stock: enough to make 1-2 inches of bath around your chicken when it's in a dish
1. Mix the stuffing (keep the lemon wedges aside if you have them) together until it seems clumpy enough to stay put (idek, I've never made stuffing before); if you're using lemon wedges slip them inside the chicken and stuff stuffing around, otherwise just stuff into the cavities and then tie the legs together
2. Put the chicken in a bowl with the marinade, cover, and keep in the fridge for 3+ hours. Turn over halfway through (if a big chicken, turn three times - top bottom and two sides).
3. Place in a roasting dish and roast at 180-200 degrees C for as long as your chicken requires, with potatoes around the base if you require. Turn at least once.
4. For a crispy top, turn again, dash some more stock over the top, and maybe sprinkle some more za'atar over (pine nuts as garnish are also suggested).
This recipe is: dairy free, tomato free
This recipe could be: adapted pretty easily for the slow cooker, either as a whole chicken or pieces
This recipe calls for: a moderate amount of faffing about, marinade time, and working with a hot oven
A chicken, gutted
Sides (eg, potatoes)
Stuffing:
- One onion, diced
- About 2 tablespoons of lemon juice, or some lemon wedges if you have them
- Breadcrumbs (couple of tablespoons? Depends on size of your chicken)
- Some diced or minced or dried garlic
- About a tsp of ground fenugreek
- 1-2 tsp za'atar
- olive oil (couple of tablespoons? depends on how much breadcrumbs you have)
Marinade:
- Another onion, diced
- Some more garlic
- Same again of za'atar
- 1-2 tsp sumac
- 1 tsp cinnamon
- Chicken stock: enough to make 1-2 inches of bath around your chicken when it's in a dish
1. Mix the stuffing (keep the lemon wedges aside if you have them) together until it seems clumpy enough to stay put (idek, I've never made stuffing before); if you're using lemon wedges slip them inside the chicken and stuff stuffing around, otherwise just stuff into the cavities and then tie the legs together
2. Put the chicken in a bowl with the marinade, cover, and keep in the fridge for 3+ hours. Turn over halfway through (if a big chicken, turn three times - top bottom and two sides).
3. Place in a roasting dish and roast at 180-200 degrees C for as long as your chicken requires, with potatoes around the base if you require. Turn at least once.
4. For a crispy top, turn again, dash some more stock over the top, and maybe sprinkle some more za'atar over (pine nuts as garnish are also suggested).