Lemon and Za’atar Chicken Under a Brick

Ingredients

• 1 whole chicken (About 4 pounds; backbone removed and chicken flattened (spatchcocked))
• 4 tbsp unsalted butter (Softened)
• 1 tbsp lemon zest (Finely grated)
• 2 tsp sumac
• 2 tbsp za’atar (Plus more for finishing, if desired)
• kosher salt (To taste; use for seasoning the chicken and butter mixture)
• black pepper (Freshly ground, to taste)
• 1 tbsp extra-virgin olive oil (For the skillet)
• 1 lemon (Cut into wedges for serving)

Steps

1. 1

   Spatchcock the chicken by placing it breast-side down and cutting along both sides of the backbone with kitchen shears. Remove the backbone, turn the chicken breast-side up, and press firmly on the breastbone until the bird lies flat. Pat the chicken completely dry with paper towels.

2. 2

   In a small bowl, mix the softened butter with the lemon zest, sumac, za’atar, salt, and black pepper until evenly combined.

3. 3

   Gently loosen the skin over the breasts and thighs with your fingers, taking care not to tear it. Spread the seasoned butter evenly beneath the skin, then smooth the skin back into place. Season the outside of the chicken with additional salt and pepper.

4. 4

   Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken skin-side down in the skillet. Immediately reduce the heat to medium to help the fat render without burning the skin.

5. 5

   Place a heavy, oven-safe pot or a foil-wrapped brick on top of the chicken to keep it flat. Cook until the skin is deeply golden brown and crisp and most of the fat has rendered, about 15 to 20 minutes. Adjust the heat as needed so the skin browns steadily rather than scorching.

6. 6

   Remove the weight. Carefully turn the chicken skin-side up, using tongs and a wide spatula to support the bird. Transfer the skillet to a preheated 425°F (220°C) oven.

7. 7

   Roast until the thickest part of the breast reaches 160°F (71°C) and the thigh reaches at least 175°F (80°C), about 15 to 20 minutes, depending on the size of the chicken.

8. 8

   Transfer the chicken to a cutting board and let it rest for about 10 minutes so the juices redistribute. Carve into serving pieces and serve with lemon wedges and additional za’atar, if desired.

Notes

The source excerpt states 4 servings, approximately 50 minutes of active time, and 2 hours total including cooling or resting. Pat the chicken very dry before it goes into the skillet: dry skin browns better and splatters less. Lower the heat to medium immediately after adding the chicken so the fat can render while the skin crisps. The ingredient quantities and detailed method were not visible in the supplied page excerpt; quantities above are culinary estimates based on the described technique.

Nutrition per serving

• main
• chicken
• Middle Eastern-inspired
• skillet
• oven-finished
• spatchcocked
• gluten-free
• high-protein