Jamie Oliver 5 Ingredients Za’atar Chicken is made with za’atar, whole chicken, onions, lemon, and plain flour. This delicious Za’atar Chicken recipe creates a tasty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
This Za’atar Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 tablespoons za’atar
- 1 x 1.5 kg (3.3 lb) whole chicken
- 4 onions, peeled and quartered
- 1 lemon, stabbed with a fork and quartered
- 500 g (3 ½ cups) plain flour, plus extra for dusting
How To Make Za’atar Chicken:
- Prepare the chicken: Preheat the oven to 180°C (350°F). Mix the za’atar with a pinch of sea salt, black pepper, and 2 tablespoons of olive oil. Rub this mixture all over the chicken, making sure to cover all the nooks and crannies.
- Brown the chicken: Place the chicken in a snug-fitting casserole pan on high heat. Turn the chicken with tongs for 15 minutes, or until it’s golden all over.
- Make the dough: Put the flour into a bowl and gradually mix in 300 ml (1 ¼ cups) of water with a fork until it forms a dough. Knead the dough until smooth, then roll it out on a flour-dusted surface, making sure it’s a bit larger than the pan.
- Assemble the dish: Lift the chicken and place the quartered onions underneath. Add the lemon wedges around the chicken, some inside the cavity. Remove the pan from the heat, then lay the dough over the top, pinching the edges to seal.
- Bake and serve: Place the covered chicken in the oven and bake for 1 hour and 10 minutes. Once done, crack open the dough, discard it, and baste the chicken with the juices. Serve with your choice of sides like rice, couscous, or flatbreads.
Recipe Tips
- Use a pan that fits the chicken well: The chicken should fit tightly in the pan so it cooks evenly and stays juicy.
- Make the dough a bit bigger than the pan: This way, the dough can cover and seal the chicken well, trapping the steam inside to keep the meat tender.
- Brown the chicken nicely: Turn the chicken for about 15 minutes until it’s golden all over. This adds extra flavor before baking.
- Pinch the dough edges tightly: Seal the dough well around the chicken to keep it moist and help the crust bake evenly.
- Put lemon inside the chicken: Placing lemon wedges in the chicken helps add fresh flavor as it cooks.
How To Store & Reheat Leftovers
Storing in the Fridge: Allow the chicken to cool completely. Place leftovers in an airtight container and store in the fridge for up to 3 days.
Freezing: You can freeze the chicken for up to 3 months. Make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the chicken in the oven at 180°C (350°F) for about 15-20 minutes, until heated through.
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
Jamie Oliver 5 Ingredients Za’atar Chicken
Description
Jamie Oliver 5 Ingredients Za’atar Chicken is made with za’atar, whole chicken, onions, lemon, and plain flour. This delicious Za’atar Chicken recipe creates a tasty dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the chicken: Preheat the oven to 180°C (350°F). Mix the za’atar with a pinch of sea salt, black pepper, and 2 tablespoons of olive oil. Rub this mixture all over the chicken, making sure to cover all the nooks and crannies.
- Brown the chicken: Place the chicken in a snug-fitting casserole pan on high heat. Turn the chicken with tongs for 15 minutes, or until it’s golden all over.
- Make the dough: Put the flour into a bowl and gradually mix in 300 ml (1 ¼ cups) of water with a fork until it forms a dough. Knead the dough until smooth, then roll it out on a flour-dusted surface, making sure it’s a bit larger than the pan.
- Assemble the dish: Lift the chicken and place the quartered onions underneath. Add the lemon wedges around the chicken, some inside the cavity. Remove the pan from the heat, then lay the dough over the top, pinching the edges to seal.
- Bake and serve: Place the covered chicken in the oven and bake for 1 hour and 10 minutes. Once done, crack open the dough, discard it, and baste the chicken with the juices. Serve with your choice of sides like rice, couscous, or flatbreads.
Notes
- Use a pan that fits the chicken well: The chicken should fit tightly in the pan so it cooks evenly and stays juicy.
- Make the dough a bit bigger than the pan: This way, the dough can cover and seal the chicken well, trapping the steam inside to keep the meat tender.
- Brown the chicken nicely: Turn the chicken for about 15 minutes until it’s golden all over. This adds extra flavor before baking.
- Pinch the dough edges tightly: Seal the dough well around the chicken to keep it moist and help the crust bake evenly.
- Put lemon inside the chicken: Placing lemon wedges in the chicken helps add fresh flavor as it cooks.