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Za'atar chicken with zesty onion salad
Za'atar chicken with zesty onion salad
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Try the flavorful herb and sesame spice mix on bread with olive oil for a delectable za'atar dip.
Ingredients:
  • 12.00 gm sesame seeds
  • 20.00 ml dried oregano
  • 20.00 ml sumac (optional)
  • 5.00 gm ground cumin
  • 2 x 2.3kg Extra Large Whole Chickens, backbones removed, halved (4 chicken halves total)
  • 36.40 gm olive oil, divided
  • 4 garlic cloves, very finely chopped
  • 1 loaf Turkish bread, split
  • 3 small red onions (about 500g total), thinly sliced
  • 125.00 ml fresh flat-leaf parsley leaves
  • 2 lemons, divided
  • 4 red radishes, thinly sliced
  • 100g Brand Australian Fetta, crumbled
Instructions:
  • For a gas barbecue, preheat the burners under the flat plate on medium-high heat, while leaving the burners under the grate side off. For a charcoal barbecue, ignite a fire on one side of the charcoal grate, allowing the coals to burn until covered with white ash without spreading them out.
  • Toast sesame seeds in a frying pan over medium heat for 3 minutes until fragrant. Transfer to a small bowl, then mix in oregano, sumac, cumin, 1½ tsp sea salt, and 1 tsp freshly ground black pepper to create the za’atar spice mix.
  • In a large bowl, toss chicken with 1 tablespoon of oil, garlic, and 2 tablespoons of za'atar spice mix until well coated. Place chicken on the barbecue over indirect heat, skin-side up. Close the lid and cook for 55-60 minutes until the chicken is light golden brown and reaches an internal temperature of 74°C. Flip chicken halves and move to direct heat to crisp the skin for 3-5 minutes. Enjoy!
  • Grill bread halves cut-side down until lightly toasted, about 2 mins. Slice each bread half into 4 pieces and arrange on a serving platter. Allow cooked chicken pieces to rest on top of the bread for 10 mins before serving.
  • In a medium bowl, combine onion and parsley with the remaining 1 tablespoon of oil. Squeeze the juice of 1 lemon over the mixture, season with salt, and let the onion salad sit at room temperature for 10 minutes.
  • Cut the chicken into smaller pieces (drumsticks, thighs, and halved breast pieces). Arrange the chicken pieces on a platter. Cut the remaining lemon into wedges and place them on the platter as well.
  • Present the chicken and bread alongside a flavorful onion salad, crisp radishes, tangy feta cheese, and a sprinkle of the remaining za'atar spice mix.

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