Recipe information
Yield
2 to 4 Servings
Ingredients
2
6
1
1
1
1
1
2
Preparation
Step 1
Preheat oven to 400°. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.
Step 2
Place chicken in a 13x9x2" glass baking dish. Sprinkle 2 1/2 tablespoons za'atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight.
Step 3
Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 35 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.
Step 4
Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.
Nutrition Per Serving
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Reviews (42)
Back to TopI will definitely be trying this again, but I think there might be a step missing: wipe off some/most of the marinade off the chicken before grilling it. The marinade dropped all over/down into the grill then caught fire when I made this. BUT...I was able to catch it early. I finished the chicken in the oven and lost only some of the chicken skin due to scorching. What was leftover was juicy and tasty! Next time, I might not apply all the marinade to the raw chicken and instead save some of it for serving at the end - thinning it out with olive oil and lemon.
Anonymous
Seattle, WA
7/6/2023