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Lemon and Za’atar Roasted Chicken



  • 5 Darling Lemons (1 lemon zested and juiced; 4 lemons, halved)
  • 2 large garlic cloves, finely grated
  • 2 tablespoons olive oil
  • 1 tablespoon za’atar
  • 1 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon thyme and more for garnish
  • 1 (4.5 to 5-pound) whole chicken
  • 4 medium shallots, peeled and halved lengthwise


  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix lemon juice, zest, garlic, oil, za’atar, thyme, salt, and pepper.
  • Pat chicken dry. Transfer chicken to a roasting pan.
  • Coat chicken all over with za’atar blend.
  • Tie legs together using butcher’s twine. Tuck in wings. Arrange the remaining lemon halves and shallots cut sides down in the pan surrounding the chicken.
  • Roast Chicken for 90 minutes, rotating the pan occasionally. Turn the lemon and shallots occasionally, basting once or twice, and add 1/4 cup water whenever the pan juices dry out. Cook until the chicken reaches an internal temperature of 165 degrees.
  • Let the chicken rest for 15 minutes. Garnish with fresh thyme. Serve the chicken with the juices, the roasted shallots, and your favorite veggies.

Recipe by: Beyond Sweet & Savory