Spatchcock Chicken Recipe with Za'atar and Lemon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spatchcocked chicken seasoned with za'atar, lemon, and Middle Eastern spices, roasted until the skin is crispy and the meat juicy. Aromatic and flavorful with warm spice notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 chicken, 3 to 4 pounds
- kosher salt
- 1 to 2 heads of garlic, cut in half horizontally
- 1 small onion or 5 to 6 shallots, sliced
- a few sprigs of thyme
- ¾ cups water or chicken stock
- ¼ cup white wine or Prosecco
- freshly cracked black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon za’atar or dried oregano crumbled between your fingers after measuring
- ¾ teaspoon ground cumin
- ¾ teaspoon ground sumac or finely grated zest of one lemon (I use lemon)
- ½ teaspoon ground coriander
- Crusty bread for serving (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1496mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 23mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.