Za'atar Roasted Chicken with Jeweled Rice and Tangy Yogurt Cucumber Salad

Name: Za'atar Roasted Chicken with Jeweled Rice and Tangy Yogurt Cucumber Salad
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 whole whole chicken (about 3-4 pounds, halved); 2 tablespoon olive oil; 2 tablespoon za'atar spice blend; 1 lemon (juiced, zested); 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 3 cup chicken broth; 2 tablespoon butter; 0.5 cup dried apricot (chopped); 0.25 cup dried cranberry; 0.25 cup pistachio (shelled, roughly chopped); 0.25 cup pomegranate seeds (arils); 0.25 cup fresh mint (chopped); 1 cucumber (large, peeled, seeded, diced); 1.5 cup plain yogurt (full-fat); 1 clove garlic (grated); 1 tablespoon lemon juice (fresh)

Succulent chicken halves marinated in fragrant za'atar and lemon, oven-roasted to perfection, accompanied by a vibrant, celebratory jeweled rice pilaf and a refreshing, cooling cucumber and mint yogurt salad.

Prep: 45 min
Cook: 1 hr 15 min
Total: 2 hr
Servings: 4
Cuisine: Middle Eastern
Difficulty: Hard
Cost: $5.47/serving

Dietary

Gluten-Free
Egg-Free
High-Protein

Ingredients

1 whole whole chicken (about 3-4 pounds, halved)
2 tablespoon olive oil
2 tablespoon za'atar spice blend
1 lemon (juiced, zested)
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup basmati rice (uncooked)
3 cup chicken broth
2 tablespoon butter
0.5 cup dried apricot (chopped)
0.25 cup dried cranberry
0.25 cup pistachio (shelled, roughly chopped)
0.25 cup pomegranate seeds (arils)
0.25 cup fresh mint (chopped)
1 cucumber (large, peeled, seeded, diced)
1.5 cup plain yogurt (full-fat)
1 clove garlic (grated)
1 tablespoon lemon juice (fresh)

Instructions

Pat the chicken halves dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, za'atar, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the chicken, including under the skin. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Place the marinated chicken halves on a baking sheet, skin-side up. Roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C) and the skin is crispy and golden brown.
While the chicken roasts, prepare the jeweled rice. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups chicken broth to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
In a separate small skillet, melt the butter over medium heat. Add the chopped dried apricots, dried cranberries, and chopped pistachios. Sauté for 2-3 minutes until fragrant. Stir this mixture into the cooked rice, along with the pomegranate seeds and fresh mint. Fluff gently with a fork.
Prepare the tangy yogurt cucumber salad. In a medium bowl, combine the diced cucumber, plain full-fat yogurt, grated garlic, 1 tablespoon fresh lemon juice, and a pinch of salt and black pepper. Stir well to combine. Taste and adjust seasoning.
Once chicken is cooked, remove from oven and let rest for 5 minutes before carving.
Serve the za'atar roasted chicken with generous portions of jeweled rice and a side of the tangy yogurt cucumber salad.

Notes

Marinating the chicken overnight allows the za'atar flavor to fully penetrate. Ensure rice is well-rinsed for optimal texture. For a prettier presentation, reserve a few pomegranate seeds and mint leaves for garnish.

Nutrition (per serving)

Calories: 790
Protein: 58 g
Carbohydrates: 70 g
Fat: 32.5 g
Fiber: 7 g
Sodium: 890 mg
Saturated Fat: 11.5 g
Sugar: 22 g
Cholesterol: 160 mg