Roast chicken with Clementine & Zaatar
Few dishes are satisfying, comforting and uncomplicated as a well-roasted chicken. A fantastic all-in-one meal for intimate family dinners or special occasions, a roast chicken is not only delicious, but also economical, simple to prepare, and family favourite that many children and adults love. This recipe for Roast Chicken with Clementine & Zaatar calls for a combination of traditional and festive Mediterranean flavours—clementine, lemon, garlic, cinnamon as well as the beloved Middle Eastern zaatar.
Zaatar is a herb with a similar flavour profile to origanum and thyme. Not to be confused with the spice blend, fresh zaatar is commonly used in food and salad preparations and is characterised by its longer and very fragrant leaves. It’s impressive health benefits includes boosting the immune system, soothing inflammation, improves skin, bone, respiratory and memory health, to name a few. The leaves can be dried and crushed into a powder, much like drying mint or oregano leaves, and can be stored year long.
Serve this festive roast with a Greek salad, steamed seasonal vegetables in lemon-olive oil dressing, and perhaps a tzatziki side for a healthy, scaled down Christmas feast.
ROAST CHICKEN WITH CLEMENTINE & ZAATAR
Serves 4-6
approx 1kg whole organic free range chicken
4 -6 medium Mediterranean style potatoes, peeled and halved
200g baby carrots, peeled
1 whole head of garlic, halved
1 juicy lemon
3 mandarins
small bunch fresh zaatar
2 cinnamon sticks
1 bay leaf
extra virgin olive oil
sea salt and black pepper
kitchen twine
Preheat the oven to your highest setting for 10 minutes (mine is 260 degrees C), then reduce to 200 degrees C.
Clean the chicken and season with sea salt and black pepper inside and out. Use a piece of kitchen twine to tie the ends of the drumsticks. This will ensure the chicken is cooked evenly. Rub 1/2 cup of chopped zaatar leaves and some olive oil all over the chicken and place breast down in the center of a large roasting pan.
Take each potato half and make a small cut in the middle, to ensure they cook evenly, and arrange around the chicken along with carrots, bay leaf, cinnamon and garlic. Season the vegetables with sea salt and drizzle with extra olive oil.
Squeeze the juice of one lemon and 2 clementines over the chicken, and add 1/2 a cup of water to the pan. Cover loosely with baking paper and roast for about 1 hour, until the the chicken is golden. Turn the chicken over, add a few slices of clementine on top, cover with baking paper and roast for another hour. The roast is ready when the chicken and potatoes are golden. If you’d like the potatoes more crispy, cook for a little longer until done to your liking.
Let the chicken rest for about 10 minutes before carving. Serve with extra chopped zaatar leaves.
