Name: Za'atar-Rubbed Roast Chicken with Mint Vinaigrette
Total time: PLACEHOLDER
Ingredients: 5 tablespoons plus 1 teaspoon extra-virgin olive oil; 2 tablespoons za'atar; 1 (3½- to 4-pound) whole chicken , giblets discarded, brined if desired; Salt and pepper; 1 tablespoon minced fresh mint; ¼ preserved lemon , pulp and white pith removed, rind rinsed and minced (1 tablespoon); 2 teaspoons white wine vinegar; ½ teaspoon Dijon mustard

Why This Recipe Works

Za'atar is the Arabic name for wild thyme but the word now commonly denotes a blend of thyme, sumac, and sesame. To keep those bold flavors intact, we began roasting the bird before introducing the za'atar. Starting on the stovetop, we kept the chicken flat and flush against a hot skillet with the help of a Dutch oven weighted down with bricks to render the fat quickly and crisp the skin. After the chicken picked up plenty of color and flavor, we removed the pot, flipped the chicken breast side up, and brushed it with a thick paste of za'atar and extra-virgin olive oil before transferring it to a hot oven. As the chicken roasted, the paste turned into a distinct, aromatic crust. To brighten up the finished dish, we prepared a zesty mint vinaigrette.

Before You Begin

You can find za'atar in the international aisle of the supermarket. If you can't find preserved lemons, you can substitute 1 tablespoon lemon zest. You will need a 12-inch ovensafe skillet and a Dutch oven for this recipe. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 1.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. Combine 2 tablespoons oil and za'atar in small bowl. With chicken breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels and season with salt and pepper.

Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken skin side down and reduce heat to medium. Place Dutch oven loaded with 2 bricks or heavy cans on top of chicken and cook until evenly browned, about 25 minutes. After 20 minutes, chicken should be golden brown; if it is not, increase heat to medium-high and continue to cook until well browned.

Off heat, remove pot and carefully flip chicken. Brush skin with za'atar mixture, transfer skillet to oven, and roast until breast registers 160 degrees and thighs register 175 degrees, 10 to 20 minutes.

Transfer chicken to carving board and let rest for 20 minutes. Meanwhile, whisk mint, preserved lemon, vinegar, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl until combined. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil until emulsified. Carve chicken and serve with vinaigrette.