On countless visits here before I made Israel my home, I’d buy giant bags of za’atar from the shuk; that way, after I left and no matter where I was, if I was pining for the sun and spice of this magical place, I could sprinkle it back into my life, if even just for the duration of a meal. For something that takes 10 minutes to throw together, the roasted chicken is a masterpiece. I rest the bird right on top of the potatoes, so the za’atar-scented drippings coat the tangy, sumac-coated potatoes while they cook in unison. If you’re having a crowd, throw this in the oven during cocktail hour, then pull it out for oohs and aahs. If you’re feeding a smaller group, be happy, because this chicken, pulled off the bone and tossed into a salad, makes a killer next-day lunch.

Za’atar Roasted Chicken

Name: Za’atar Roasted Chicken
Yield: 4
Ingredients: 1 whole chicken (about 3 pounds); Olive oil; Salt; Pierre Poivre or ground black pepper; 1 Tbsp honey; 4 garlic cloves; 1 lemon cut in quarters; 1 Tbsp za'atar spice

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Servings/Yield

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Ingredients

1 whole chicken (about 3 pounds)
Olive oil
Salt
Pierre Poivre or ground black pepper
1 Tbsp honey
4 garlic cloves
1 lemon cut in quarters
1 Tbsp za'atar spice

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Directions

Pre heat the oven to 350°F.
Coat the chicken with some olive oil and season with salt, pepper and za'atar. Place in an ovenproof dish and and drizzle the honey on top of the chicken.
Place the lemon and garlic around the chicken.
Roast for 30 minutes while basting with the juices every 10 minutes.
Increase the temperature to 400°F and roast for another 15 to 20 minutes, until well browned.
Remove from the oven and let rest for 20 minutes before serving.
The chicken is great with tahini sauce (try adding some of the roasted garlic and lemon to the sauce) and a simple cucumber salad.