Spiced Roasted Chicken

Here is an easy recipe that can be doubled or tripled depending on your needs. I love this way of roasting chicken because the meat falls off the bone and there is a lot of flavor for minimal effort. I was inspired by this recipe from Bon Appetit, which I found is the sweet spot as far as perfect temperature for bone and skin on chicken. I have added a not so common spice called Za’atar, which has a mixture or sumac, sesame seeds, oregano and thyme. But, if you don’t have it, or just want to make it without, it will still taste amazing. Please remember this serving is for two, but feel free to multiply quantities if your feeding a family.

Roasted Chicken

2 whole organic (preferably) whole chicken legs - with skin and bones

3 cloves of garlic smahed

1/3 of white onion, sliced thinly

1 tbsp of each - oil (can use olive) and butter

salt and pepper for seasoning

1 bay leaf

couple of black peppercorns

2/3 cup of organic low sodium chicken broth

1/2 tsp smoked paprika

1.5 tsp za’atar spice

1 tbsp of chopped flat leaf parsley

Heat oil and butter in a heavy bottomed dutch oven pan (one you can put into the oven) over medium/high heat. Make sure your chicken has been at room temperature for at least 15 minutes and patted dry before cooking. Preheat oven to 325F at the same time. Season chicken with salt and pepper, then place skin side down in heated pan. Should sizzle. Cook until brown or when meat easily releases from pan. Flip on the other side and cook for 1 minute on underside. Place chicken on sheet pan to rest, meanwhile - cook onions and garlic in same pan.

While chicken is on sheet pan, turn down heat to medium and toss onions, peppercorns, bay leaf and garlic into pan. Scrape brown bits with wooden spoon. Once onion mixture has cooked and brown bits (on the bottom of the pan) have been scraped with the spoon, add chicken stock. Stir well and let reduce for about 4 minutes. In the meantime season skin of chicken with za’atar spice and paprika. Add chicken back into dutch oven and put into oven for 70 minutes. Do not put a lid on the pan.

Halfway through, you could baste chicken with sauce. The meat will be browned and will register 165F on the thickest part of the meat. Let meat rest in pan 10 minutes before eating. Garnish with freshly chopped parsley. Serve with rice, roasted veggies or salad. If you have questions about how to make it, email me! That’s what I’m here for. Bon appetit!