Za’atar-Rubbed Butterflied Chicken with Roasted Shallots
SERVES 4
WHY THIS RECIPE WORKS To add some spice to the weeknight dinner hour, we butterflied our bird and crisped the skin in a skillet before brushing it with a mix of oil and za’atar, a Middle Eastern spice blend. Then we tossed some shallots in the hot skillet, returned the chicken to the pan, and roasted the lot in a hot oven. A refreshing yogurt, mint, and feta sauce made the perfect creamy garnish. Using marinated feta let us cut back on the herbs, plus we used the richly flavored oil to sear the chicken. See the Test Kitchen Tip that follows the recipe.
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1 |
(3- to 3½-pound) whole chicken |
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¼ |
cup crumbled marinated feta, plus 2 tablespoons marinade |
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1 |
tablespoon plus ¼ teaspoon za’atar seasoning |
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Fresh mint |
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¾ |
cup plain yogurt |
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8 |
shallots |
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Butterfly chicken, pat dry with paper towels, and season with salt and pepper. Heat 1 teaspoon feta marinade in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Lay chicken, skin side down, in pan, reduce heat to medium, and place heavy pot on chicken to press it flat. Cook, checking often, until crisp and browned, about 25 minutes. (If chicken is not crisp after 20 minutes, increase heat to medium-high.)
2. Combine 1 tablespoon za’atar and remaining 5 teaspoons feta marinade in bowl. Chop 3 tablespoons mint and combine with feta, yogurt, and remaining ¼ teaspoon za’atar in separate bowl; season with salt and pepper to taste. Peel and halve shallots.
3. Using tongs, transfer chicken, skin side up, to clean plate. Pour off fat in pan, add shallots, and season with salt and pepper. Lay chicken, skin side up, on shallots and brush with za’atar oil. Transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 10 to 20 minutes.
4. Transfer chicken to carving board; let rest for 10 minutes. Continue to roast shallots until tender and browned, 5 to 10 minutes; transfer to serving bowl with slotted spoon. Carve chicken; serve with shallots and yogurt-feta sauce.