- Main
- Chicken
- Middle Eastern
- Sheet pan
- Oven
- Blender
- Kid-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the chicken and vegetables
- 1
whole chicken (3 1/2–4 lb), spatchcocked (backbone removed, flattened)
- 3 tbsp
za'atar
- 3 tbsp
olive oil
- 1
lemon, zested and juiced
- 2 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1 1/2 lb
carrots, peeled, cut into 3-inch sticks
- 2
yellow onions, peeled and cut into 1-inch wedges
- 1 tbsp
olive oil, for the vegetables
For the green tahini
- 1 cup
flat-leaf parsley leaves, packed
- 1 cup
cilantro leaves and tender stems, packed
- 1/2 cup
tahini, well stirred
- 2 cloves
garlic, peeled
- 3 tbsp
lemon juice, freshly squeezed
- 1/2 cup
cold water, plus more as needed
- 1/2 tsp
kosher salt, plus more to taste
- Dairy-free
- Gluten-free
Contains sesame (za'atar, tahini).
Not checked: cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 425°F. Pat the chicken very dry with paper towels, inside and out, and set it skin side up on a cutting board.
5 min · 425°F
- 1 whole chicken (3 1/2–4 lb)
- Step 2
In a small bowl, stir together the za'atar, 3 tbsp olive oil, the lemon zest, 2 tbsp of the lemon juice, the salt and the pepper into a loose paste.
5 min
- 3 tbsp za'atar
- 3 tbsp olive oil
- 1 lemon
- 2 tsp kosher salt
- 1/2 tsp black pepper
- Step 3
Rub about a third of the za'atar paste under the breast and thigh skin where you can loosen it with your fingers, then rub the rest all over the skin and the underside of the bird.
5 min
- 1 whole chicken (3 1/2–4 lb)
- Step 4
On a large rimmed sheet pan, toss the carrots and onion wedges with 1 tbsp olive oil and a pinch of salt. Spread them into an even layer.
5 min
- 1 1/2 lb carrots
- 2 yellow onions
- 1 tbsp olive oil
- Step 5
Set the chicken skin side up directly on top of the vegetables, pressing it flat so the legs splay out. Roast for 45 to 55 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F. If the za'atar looks like it is darkening too fast after 30 minutes, lay a loose piece of foil over the breast.
50 min, hands-off · 425°F
- Step 6
Move the chicken to a cutting board and let it rest 10 minutes. Toss the carrots and onions in the pan juices and leave them in the warm oven, turned off.
10 min, hands-off
- Step 7
While the chicken rests, make the sauce: blend the parsley, cilantro, tahini, garlic, 3 tbsp lemon juice, 1/2 cup cold water and 1/2 tsp salt until smooth and bright green. Add water a tablespoon at a time until it pours easily off a spoon, then taste and add salt or lemon as needed.
5 min
- 1 cup flat-leaf parsley leaves
- 1 cup cilantro leaves and tender stems
- 1/2 cup tahini
- 2 cloves garlic
- 3 tbsp lemon juice
- 1/2 cup cold water
- 1/2 tsp kosher salt
- Step 8
Cut the chicken into pieces: legs, thighs, wings, and each breast sliced crosswise. Spoon the carrots and onions onto a platter, lay the chicken on top, squeeze over the remaining lemon juice and pour the green tahini generously over everything. Serve the rest of the sauce alongside.
5 min
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026