Jamie Oliver 5 Ingredients Za’atar Chicken

If you’re looking for a chicken dinner that’s bold, aromatic, and full of Mediterranean charm, this Jamie Oliver 5 Ingredients Za’atar Chicken delivers something special. The za’atar rub brings that classic herby tang, while the whole chicken is roasted in a sealed crust for the juiciest, most flavorful result. I made this for a weekend dinner and it felt like opening a savory treasure chest when I cracked through that golden dough lid. (inspired by Jamie Oliver)

Ingredients Needed

• 2 tablespoons za’atar
• 1 x 1.5 kg whole chicken
• 4 onions, peeled and quartered
• 1 lemon, stabbed with a fork and quartered
• 500g plain flour, plus extra for dusting

How To Make Jamie Oliver 5 Ingredients Za’atar Chicken

1. Season the Chicken:
   Start by preheating your oven to 180°C (350°F). In a bowl, mix za’atar with a good pinch of sea salt, black pepper, and 2 tablespoons of olive oil. Rub this mix all over the chicken, getting into all the creases and under the skin where you can—it’ll give the bird tons of flavor.
2. Brown the Chicken:
   Grab a snug-fitting casserole pan and place it over high heat. Add the chicken and turn it regularly with tongs for about 15 minutes, until golden brown on all sides. This step builds a beautiful base flavor before baking.
3. Make the Dough Lid:
   In a large bowl, combine the flour with about 300ml of water, adding it gradually with a fork. Once it starts to come together, knead it by hand until smooth. Roll it out on a floured surface into a rough circle that’s just larger than your pan.
4. Assemble the Dish:
   Lift the chicken and place the quartered onions at the bottom of the pan. Arrange the lemon wedges around the bird—tuck a few into the cavity for extra zest. Remove the pan from heat and drape your dough over the top. Press and pinch it around the edge of the pan to create a tight seal.
5. Bake:
   Transfer the whole pan to the oven and bake for 1 hour and 10 minutes. The dough traps the steam and juices inside, almost like a giant chicken dumpling.
6. Serve:
   When the time’s up, remove the pan and crack open the crust—this part is so satisfying! Discard the dough (it’s more for cooking than eating) and spoon those fragrant, golden juices over the chicken. Serve with sides like couscous, rice, or warm flatbreads to soak up the sauce.

Why I Love This Recipe

It’s like a roasted chicken, but elevated with Middle Eastern flair. The za’atar adds a herby, lemony punch, and the crust technique keeps the chicken juicy and infused with citrus and onion. Plus, it’s a conversation piece—when you pull that crust off at the table, everyone leans in.

Recipe Tips

• Choose a snug pan. The closer the chicken fits, the better it steams and the more flavorful your juices will be.
• Seal the dough well. Pinch it tightly around the pan to lock in all the steam and flavor.
• Don’t skip the browning. Getting that color on the chicken before baking makes a huge difference in taste.
• Put lemon inside the chicken. It steams from the inside, making the meat fragrant and tender.
• Serve with something to mop up the juices. Think flatbreads, couscous, or even roasted potatoes.

How To Store Jamie Oliver 5 Ingredients Za’atar Chicken

• In the Fridge: Let the chicken cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
• In the Freezer: Wrap the chicken tightly in foil or plastic, or store in a freezer-safe container. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• Reheating: Warm in a preheated oven at 180°C (350°F) for 15–20 minutes, until hot through. Add a little water or chicken stock to a baking dish to keep it from drying out.

FREQUENTLY ASKED QUESTIONS

• What is za’atar made of?
  It’s a spice mix usually made from thyme, sesame seeds, sumac, and salt. It’s earthy, citrusy, and amazing on chicken.
• Can I use a rotisserie chicken?
  Not for this method—you need a raw whole chicken to cook inside the dough crust.
• Do I eat the dough crust?
  It’s edible but mainly acts as a cooking lid. It’s usually discarded because it turns dense and tough from the steam.
• What if I don’t have za’atar?
  You can mix dried thyme, sesame seeds, and a bit of sumac or lemon zest as a quick substitute.
• Can I add vegetables?
  Definitely. Add chunks of carrot, sweet potato, or fennel under the chicken with the onions for a fuller meal.

Nutrition Facts

• Calories: 488 kcal
• Fat: 21.8 g
• Saturated Fat: 5 g
• Protein: 58.4 g
• Carbohydrates: 14.8 g
• Sugars: 11.4 g
• Salt: 1.4 g
• Fibre: 4.8 g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Chicken & Merguez Stew
• 5 Ingredients Lemon-tzatziki Chicken
• 5 Ingredients Garlic Chicken