Lemon-Tarragon Roast Chicken with Za'atar and Sumac Vegetables
A vibrant roast chicken infused with lemon, tarragon, and za'atar, served atop caramelized carrots, fennel, and red onion seasoned with tangy sumac.
Equipment
- 12 inch cast iron pan
Ingredients
- 3 tbsp olive oil divided
- 1 tbsp kosher salt plus more
- 1/4 tsp chili flakes
- 1 lemon zested and cut into quarters
- 3 tbsp za'atar spice I like Pereg brand best
- fresh cracked pepper
- 3 cloves garlic peeled
- 6 sprigs fresh tarragon
- 3.5 lb whole chicken skin left on
- 1 fennel bulb cut into 8 pieces through the core
- 2 large carrots cut into 2 inch pieces
- 1 red onion cut into 6-8 pieces depending on the size
- 1 tsp sumac
Instructions
- In a small bowl, mix together 1 tbsp olive oil with 1 tbsp kosher salt, chili flakes, lemon zest, 2 tbsp of za'atar and a generous crack of fresh pepper. Use this mixture to rub onto the whole chicken. Try to get this mixture into all the crevices and under the skin. (Be cautious not to tear the skin as it protects the bird from drying out while roasting.) Insert 2 lemon slices, the garlic cloves and the tarragon inside the opening of the chicken. Place the bird in a large bowl, cover and place in the fridge for at least one hour.
- Remove chicken from the fridge 20 minutes before you plan to cook it. Preheat oven to 450°. Place cast iron pan in the oven to heat up while you prepare the vegetables. Add fennel, carrots and red onion to a bowl. Add salt, sumac and fresh pepper and mix well.
- When the oven reaches 450°, carefully pull out the cast iron pan. Pour the vegetable into the pan and try to keep them closer to the edges than the middle. Place the chicken on top of the vegetables, breast-side up and top with remaining 1 tbsp on za'atar and drizzle with remaining 1 tbsp of olive oil. Roast for 25 minutes, then reduce the heat to 350° and roast for an hour and 20 more minutes.
- When time is done, check the internal temperature with a food thermometer, aiming for 165°. Cover the chicken with aluminum foil and let it rest for 20 minutes to allow the juices to reabsorb. Serve and enjoy!