Ingredients:

  • 1 whole chicken (approx. 4 lbs / 1.8 kg), spatchcocked
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 3 tbsp za’atar
  • 1 tbsp ground sumac
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 0.5 tsp ground cinnamon
  • 4 cloves garlic, minced into a paste
  • 1 large red onion, sliced into thick rounds
  • 1 lemon, halved
  • 3 sprigs fresh thyme or oregano
  • 0.5 cup low-sodium chicken broth

Instructions:

  1. In a small bowl, whisk together olive oil, garlic paste, za’atar, sumac, cumin, allspice, and cinnamon.
  2. Pat the chicken skin thoroughly dry. Rub the spice mixture all over the chicken, including under the skin of the breasts and thighs.
  3. Arrange red onion rounds and lemon halves in a large rimmed baking sheet or cast iron skillet. Pour chicken broth into the base.
  4. Place the chicken on top of the onions. Roast at 400°F (200°C) until the skin is mahogany and the internal temperature reaches 165°F (74°C), approximately 1 hour 15 mins depending on oven calibration.
  5. Rest the chicken for 12 minutes before carving to allow juices to redistribute.