Za'atar Roast Chicken

Ingredients

1 spatchcocked chicken (you can ask the butcher at the grocery store to do it for you, or you can also use a normal whole chicken, but the cook time will change)

Kosher salt

1 shallot, minced

1 dates, chopped

3 garlic cloves, crushed

2 tablespoons extra virgin olive oil

Freshly ground black pepper

1/2 cup full fat Greek yogurt

2 tablespoons za'atar

1/2 teaspoon paprika

1/4 teaspoon Aleppo pepper (or red pepper flakes)

1 lemon, halved

Method

Season the chicken generously with kosher salt on all sides; set aside.

In a small bowl, mix together the minced shallot, chopped dates, and crushed garlic. Use a pestle or a muddler to crush them together and mix. Then add the olive oil, greek yogurt, za'atar, paprika, aleppo pepper, and juice of HALF the lemon (save the other half).

Brush the mixture all over the chicken. Cover with plastic wrap and marinate in the fridge overnight (preferred)

If cooking immediately, add a cast iron pan to the oven and preheat the oven to 375° F. Place the chicken skin side down on the preheated pan. Cook 15 minutes before carefully flipping over with a tong. Cook another 30-40 minutes, until the skin is crispy and the internal temperature (in the thickest part of the thigh) reaches 165° F.

If marinating overnight, allow to come to room temperature about 30 minutes before cooking. While waiting for it to coom to room temperature, preheat the oven and place a cast iron pan in it to heat up with the oven. When it is hot, place the chicken skin side down on the preheated pan. Cook 15 minutes before carefully flipping over with a tong. Cook another 30-40 minutes, until the skin is crispy and the internal temperature (in the thickest part of the thigh) reaches 165° F.