3 lbs bone in, skin on chicken parts, trimmed and patted dry
10 medium garlic cloves
1 Tbsp finely grated lemon zest
1/4 c fresh lemon juice
2 Tbsp EVOO
1/4 c finely chopped fresh oregano
1/3 c water
Heat oven to 450 degrees. Combine spices. Place
chicken on a metal rimmed baking sheet and evenly
season both sides with spice mixture. Place
garlic in a single layer in center and amongst the
chicken to prevent scorching during roasting.
Roast chicken 30-40 minutes. White meat should
measure 160 and dark meat 175 degrees. Transfer
to platter, leaving the garlic behind.
Using a fork, mash garlic into a paste on the
baking sheet. Carefully pour water onto sheet,
using wooden spoon, scrape up any browned bits.
Pour mixture into small bowl. Whisk in lemon
zest, juice, oil, and fresh oregano. Serve sauce
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