Za'atar-Rubbed Butterflied Chicken
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This chicken recipe is easy to do and impressive to look at. Great to serve at a casual dinner party. The chicken is flattened and pressed with a pot to help the chicken render fat more quickly and enhance browning. The za’atar spice compliments the chicken well as does the lemony mustard vinaigrette that it is served with. Look for a good quality organic free range chicken.
MAKES: 4 Servings
PREP/COOK TIME: 70 Minutes
INGREDIENTS
5 tablespoons, plus 1 teaspoon extra virgin olive oil
2 tablespoons za’atar
1 (3 to 4 pound) chicken
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon fresh mint, minced
1 tablespoon lemon juice
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
DIRECTIONS
Position a rack to the lowest position of the oven and heat to 450 degrees. Combine 2 tablespoons olive oil and za’atar in a small bowl.
With chicken breast side down, use a sharp kitchen shears to cut through the bones on either side of the backbone. Discard backbone and trim away excess fat and skin around the neck. Flip the chicken and tuck the wingtips behind the back. Press firmly on the breastbone to flatten, then pound the beast to the same thickness as legs and thighs. Pat the chicken dry with paper towels and season with salt and pepper.
Heat 1 teaspoon oil in a 12-inch oven-safe skillet over medium-high heat until just smoking. Place chicken, skin side down, in skillet: reduce the heat to medium and place a heavy pot on chicken to press flat. Cook the chicken until skin is crispy and browned, about 25 minutes. (If skin is not crispy after 20 minutes, increase the heat to medium-high).
Off the heat, remove pot and carefully flip the chicken. Brush skin with za’atar mixture, transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degree, about 10 to 20 minutes.
Transfer chicken to carving board and let rest for 10 minutes. Meanwhile, whisk mint, lemon juice, vinegar, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined then whisk in 3 tablespoons olive oil. Carve chicken and serve with the vinaigrette.
