Za’atar Half Chicken Recipe

Marinate

Pat the half chicken dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 2 tbs za'atar, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly under the skin and over the skin, making sure the breast and thigh are coated. Let marinate at room temperature for 20 minutes or refrigerate up to 4 hours.

Roast

Preheat oven to 425°F (220°C). Place the marinated half chicken on a rimmed baking sheet or in an ovenproof skillet, skin side up. Roast for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crisp. Tent with foil and rest for 8–10 minutes before slicing.

While the chicken marinates or roasts, make the rice. In a medium saucepan over medium heat melt 1 tbs butter with 1 tsp olive oil. Add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 1 tsp minced garlic and sauté 30 seconds until fragrant.

Stir in 1 cup rinsed long-grain rice and toast gently for 1–2 minutes until grains are glossy. Add 1/2 tsp ground cumin, 1/4 tsp ground allspice and the cinnamon stick. Pour in 1.75 cups chicken stock and add 3/4 tsp salt. Bring to a simmer, cover, reduce heat to low and cook undisturbed for 15 minutes, or until liquid is absorbed and rice is tender.

Remove from heat, discard the cinnamon stick, fluff rice with a fork and stir in 2 tbs toasted pine nuts or slivered almonds if using. Keep covered and warm until plating.

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tbs finely chopped preserved lemon rind, 1/2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Taste and adjust seasoning — add a little extra preserved lemon or lemon juice if you want more brightness. Chill until ready to serve.

Bring a medium pot of salted water to a boil. Blanch 8 oz haricots verts for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a skillet over medium heat warm 1 tsp olive oil or butter. Add the drained beans and sauté 1–2 minutes just to reheat and coat. Season with 1/2 tsp salt and 1/2 tsp lemon zest if using. Remove from heat and keep warm.

Spoon a generous portion of hashwe rice onto the plate. Place the rested za'atar half chicken beside or atop the rice. Add a portion of haricots verts. Dollop 1–2 tbs preserved lemon yogurt alongside the chicken or on the rice. Garnish with an extra sprinkle of za'atar or toasted nuts if desired and serve immediately.