Roast Chicken with Za'atar Rosemary Potatoes

Megan Susannah Moore
Rated 5.0 based on 2 customer reviews
Roast Chicken with Za'atar Rosemary Potatoes
Roast Chicken with Za'atar Rosemary Potatoes
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  • 6 tablespoons unsalted butter, softened
  • 3 minced garlic cloves
  • 6 sprigs thyme and two sprigs rosemary, stripped and minced
  • 4 tablespoons lemon juice and zest of two lemons
  • 3 1/2 pound organic chicken
  • 1 pound baby fingerling potatoes, cut in half
  • 3 tablespoons olive oil
  • 1 teaspoon Za'atar
  • salt and pepper


  1. Preheat oven to 400°F (200°C).
  2. In a small bowl combine softened butter, garlic, herbs and lemon juice and zest; season with salt and pepper.
  3. Pat chicken dry with paper towel; set chicken in an ovenproof baking dish. Rub butter mix all over the chicken; place in oven; roast for about 45 to 60 minutes, until a thermometer reads 160°F.
  4. Combine the cut potatoes and olive oil in a large bowl; sprinkle with salt and Za'atar. Put potatoes in the oven and bake while chicken is roasting, about 30 minutes.
  5. Transfer to a cutting board and let rest for at least 5 minutes; carve into pieces; garnish with herbs and serve.
Mealthy tip:

Save time by preparing the chicken ahead of time and refrigerate until ready to be cooked, right before dinner.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

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Sam Dalton says:

This was really good, especially the potatoes. We are going to make this recipe again for Christmas!

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Laura Griffin says:

Very good roast chicken recipe! Love the garlic, thyme and rosemary for flavor. Also, this was my first time using Za'atar. Loved it! I enjoyed this dish thoroughly.