Food & Drink Magazine

Joanna’s Table Roasted Chicken with Fresh Za’atar for NGNO

By Nogarlicnoonions @nogarlicnoonion

Roasted Chicken with Fresh Za’atar – the thought of it tastes yummy. Get started using of of Lebanon’s favorite ingredient, za’atar better know as thyme.

Joanna’s Table Roasted Chicken with Fresh Za’atar for NGNO



  • 1 whole chicken
  • 1 1/2 cups diced crusty bread
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic plus 1 head of garlic, cloves separated
  • 2 teaspoons fresh green za’atar
  • 1 teaspoon lemon zest
  • 1/4 cup plus 2 tablespoons olive oil
  • Fine sea salt and freshly ground black pepper
  • 2 medium potatoes diced

Joanna’s Table Roasted Chicken with Fresh Za’atar for NGNO


  • Preheat the oven to 200°c. Rinse the chicken and pat dry
  • (Remove the wings and reserve optional)
  • Combine the bread, parsley, minced garlic, za’atar and lemon zest in a mixing bowl and toss with 1/4 cup of the olive oil to coat evenly. Season the stuffing with salt and pepper
  • Season the cavity of the chicken with salt and pepper and fill with the stuffing
  • Tie the legs together with kitchen string
  • Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.
  • (Place the wings in a roasting pan and place the chicken on top of the wings) optional
  • Roast for 20 minutes
  • Reduce the oven temperature to 180°C and add the garlic cloves  & the diced potatoes to the roasting pan.
  • Continue roasting for 25 to 30 minutes, or until the juices run
  • Transfer the chicken, the potatoes and garlic to a platter and let it rest for at least 10 minutes

Read more about Joanna’s Table…

Check our more delicious recipes

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