This chicken and rice dish makes a great meal for special occasions or impressing guests. It’s quite simple to prepare but is full of flavor, and the za’atar brings it all together. Brining the chicken keeps the meat moist while the skin gets nice and crispy, making for a great presentation and almost foolproof cooking. The rice pilaf is hearty and savory, and it cooks up quickly while the chicken roasts.

Quick Info

⏱️ Time varies • 🍽️ 4 servings • ⭐ 96%

Tags

[Dinner] • [Lunch] • [Meal] • [Difficulty]

Ingredients

• 1 whole chicken (about 5 pounds)
• 1 tablespoon whole black peppercorns
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 4 quarts water, divided
• 4 sprigs of fresh oregano
• 4 sprigs of fresh thyme
• 3 dried bay leaves
• ½ cup kosher salt
• ½ cup dark brown sugar, packed
• ¼ cup soy sauce or tamari
• 1 ounce chopped lemon peel, (from about 1 large lemon)
• 1 ounce chopped garlic (from about 1 head)
• 3 tablespoons canola or other neutral oil
• 4 ounces (1 stick) unsalted butter, cut into 8 pieces
• 1 teaspoons kosher salt
• 2 teaspoons za’atar
• 2 cups chicken stock
• 1 tablespoon unsalted butter
• 2 cloves garlic, halved lengthwise
• ½ cup fideo (broken vermicelli noodles)
• 1½ cups white basmati rice
• Za’atar Oil
• ¼ cup olive oil
• 1½ teaspoons za’atar
• ¼ teaspoon kosher salt
• 2 tablespoons chopped flat-leaf parsley
• 1 lemon, cut into 8 wedges

Instructions Preview

1. Spatchcock the chicken: Place the chicken,…
2. Make the brine: In a small, dry pan, toast…
3. Transfer the toasted spices to a large pot…

…and 14 more steps

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Recipe by: Rie McClenny, Blake Besharian • From: Tasty