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Ingredients
- 1 (3-4 lb) whole chicken, spatchcocked
- 2 tablespoons olive oil, plus more for cooking
- 3 tablespoons za’atar spice blend
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Fresh parsley or cilantro, chopped, for garnish
- Optional: Sumac, for extra tang
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Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by patting your spatchcocked chicken extremely dry with paper towels. This is a crucial step for achieving crispy skin. Lay the chicken skin-side up on a cutting board.
Step 2: Make the Za’atar Marinade
In a small bowl, combine 2 tablespoons of olive oil, za’atar spice blend, lemon zest, lemon juice, minced garlic, salt, and black pepper. Mix well to form a paste.
Step 3: Marinate the Chicken
Rub the za’atar marinade all over the chicken, ensuring it gets under the skin as well. For best results, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Bring it to room temperature for about 20 minutes before cooking.
Step 4: Prepare for Cooking
Heat a large, heavy-bottomed skillet (preferably cast iron ) over medium-high heat. Add a tablespoon of olive oil to the hot pan. While the pan heats, wrap two bricks or another heavy, oven-safe object (like another cast iron skillet) in aluminum foil to use as a weight.
Step 5: Cook the Chicken (Skin-Side Down)
Carefully place the chicken, skin-side down, into the hot skillet. Immediately place the foil-wrapped bricks (or heavy pan) on top of the chicken, pressing it down firmly. This ensures maximum skin contact with the pan. Cook for 15-20 minutes, or until the skin is deeply golden brown and very crispy. You can check the internal temperature with a reliable meat thermometer . For more tips on cooking, check out Serious Eats.
Step 6: Flip and Finish Cooking
Remove the weights, flip the chicken, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. Continue cooking without the weight, reducing heat if necessary to prevent burning. If the skin isn’t as crispy as desired, you can briefly place it under the broiler for a minute or two, watching carefully.
Step 7: Rest and Serve
Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, ensuring a tender, moist chicken. Garnish with fresh parsley or sumac, if desired. Serve hot with your favorite sides. This pairs wonderfully with 10 Minute Sauteed Zucchini or couscous.
Za’atar Chicken Under a Brick — The Tuscan Technique Meets the Levant in One Crispy Pan
Ingredients
- 1 (3-4 lb) whole chicken, spatchcocked
- 2 tablespoons olive oil, plus more for cooking
- 3 tablespoons za’atar spice blend
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Fresh parsley or cilantro, chopped, for garnish
- Optional: Sumac, for extra tang
Instructions
- Start by patting your spatchcocked chicken extremely dry with paper towels. This is a crucial step for achieving crispy skin. Lay the chicken skin-side up on a cutting board.
- In a small bowl, combine 2 tablespoons of olive oil, za’atar spice blend, lemon zest, lemon juice, minced garlic, salt, and black pepper. Mix well to form a paste.
- Rub the za’atar marinade all over the chicken, ensuring it gets under the skin as well. For best results, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Bring it to room temperature for about 20 minutes before cooking.
- Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add a tablespoon of olive oil to the hot pan. While the pan heats, wrap two bricks or another heavy, oven-safe object (like another cast iron skillet) in aluminum foil to use as a weight.
- Carefully place the chicken, skin-side down, into the hot skillet. Immediately place the foil-wrapped bricks (or heavy pan) on top of the chicken, pressing it down firmly. This ensures maximum skin contact with the pan. Cook for 15-20 minutes, or until the skin is deeply golden brown and very crispy. You can check the internal temperature with a reliable meat thermometer.
- Remove the weights, flip the chicken, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. Continue cooking without the weight, reducing heat if necessary to prevent burning. If the skin isn’t as crispy as desired, you can briefly place it under the broiler for a minute or two, watching carefully.
- Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, ensuring a tender, moist chicken. Garnish with fresh parsley or sumac, if desired. Serve hot with your favorite sides. For more inspiration, visit Food Network Recipes.
FAQ Section
What is Za’atar?
Can I use chicken pieces instead of a whole spatchcocked chicken?
What if I don’t have a brick for the ‘under a brick’ technique?
Conclusion
The Za’atar Chicken Under a Brick is more than just a meal; it’s an experience. It’s the delightful crunch of perfectly rendered skin, the succulent tenderness of the meat, and the aromatic embrace of a spice blend that transports you. This recipe proves that sometimes, the simplest techniques, combined with bold flavors, can yield the most extraordinary results. Whether you’re a seasoned chef or a home cook looking to impress, this dish is a guaranteed winner. So grab your za’atar and your brick, and get ready to create a masterpiece that will become a staple in your kitchen. Happy cooking!
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