Pat the chicken dry with paper towels. Mix the oil, garlic, za'atar, paprika, lemon juice, lemon zest, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Put the rosemary sprigs into the cavity of the chicken.
3
Marinate the chicken in the mixture at least 2 hours, preferably overnight in the fridge.
4
Preheat the oven to 190°C (375°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Place the chicken in the center of the pan, breast side up.
Baking pan
6
Bake uncovered 50–55 minutes, until the chicken is golden and done.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Take out the chicken and let it rest 10 minutes, and only then carve.
KnifeCutting board
768calories
55 gprotein
3 gcarbs
58 gfat
● protein 29%● carbs 2%● fat 69%
Per serving (319 g), of 4 servings
To assemble ·
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
