A complete meal, prepared all in one pan. I'm obsessed with this method! It's so easy: Arrange everything on the pan or casserole dish, pop it in the oven -- dinner's ready!
This chicken is seasoned with za’atar which is is a mediteranean spice blend of thyme, sumac and sesame seeds. I know it sounds exotic, but I use it all the time. It is perfect for seasoning for hummus, veggies, meat, and fish. Add a little za’atar to olive oil for a delicious dip for a crusty piece of bread.
You can usually find za’atar in the market, or order from amazon.
If you don’t have any za’atar in your cabinet at the moment, you can easily use a combination of dried thyme and oregano as a substitute.
One 4-pound chicken
2-3 tablespoons extra-virgin olive oil
salt and pepper to taste
1-2 teaspoons za’atar seasoning (or use a mixture of dried thyme and oregano)
lemon zest from 1 lemon
20 brussels sprouts , trimmed of outer leaves
1 tablespoons unsalted butter
2 tablespoons fresh lemon juice, plus wedges for serving
Preheat the oven to 400°.
In a small dish combine the olive oil, salt, pepper, lemon zest and za’atar seasoning. Rub the chicken on and under the skin with the seasoned olive oil mixture. (I use a spoon to get under the skin.)
Place the chicken in a roasting pan and roast for 30 minutes. After 30 minutes, add the brussels sprouts, and butter to the pan and roast for 45 minutes longer, until the chicken is cooked through. Sprinkle the lemon juice and a pinch of salt over the sprouts and let the dish rest for 15 minutes. Carve the chicken, toss the brussels sprouts and serve with lemon wedges.