Roasted Chicken With Za'atar Stuffing

"Recipe adapted from Avec Eric by Eric Ripert. Very easy, very delicious. There are great za'atar recipes posted on the site."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat the oven to 450. Rinse the chicken and pat it dry. Remove the wings and reserve.
  • In a mixing bowl, combine the bread, parsley, minced garlic, za'atar and lemon zest and toss with ¼ cup of the olive oil to coat evenly. Season the stuffing with salt and pepper. Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.
  • Place the reserved chicken wings in the center of a roasting pan and set the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350° and add the garlic cloves to the pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes before carving.
  • 4. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.

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Reviews

  1. I don't like stuffing a whole chicken. Here's what I did: used a pound of<br/>free range chicken thighs pounded out very thinly. Made the stuffing mixture which included homemade za'atar and fresh parsley from the garden. Spooned the stuffing onto the thighs, rolled up and inserted a toothpick to keep closed. I whisked together a small amount of extra olive oil, s/p, lemon juice and the leftover stuffing spice/herb mixture at the bottom of the bowl of stuffing. Brushed that on the chicken and baked @ 375º for close to an hour. Garnished with fresh parsley and served over Recipe #366129. Mmm! Reviewed for NA*ME tag. PS I forgot to say that if you use chicken parts and not whole chicken, be sure to cut the bread cubes smaller.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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