• 1 (4 lb) Whole Chicken

  • 2 tbsp Unsalted Butter (softened)

  • 1 Lemon (zest and juice)

  • 2 + 1 1/2 tsp Kosher Salt (separated)

  • 1 1/2 + 1 tsp Ground Black Pepper (separated)

  • 2 tbsp + 1 tsp Za'atar Spice

  • 3 Small/Medium Carrots or 2 Large (cut into 3/4 inch chunks)

  • 12 oz Whole Brussels Sprouts (ends trimmed)

  • 1 Large Red Onion (cut into large chunks)

  • 2 Small Russet Potatoes (or 1 Large) (cut into 3/4 inch chunks)

  • 1/2 cup Extra Virgin Olive Oil

  • 1 head Garlic (sliced in half, horizontally)


  • Mix the butter and zest from half of the lemon in a small bowl. Place the chicken on a tray, and spread the butter mixture everywhere under the skin of the chicken.

  • In a small bowl mix together 2 tsp of Kosher Salt, 1 1/2 tsp of Black pepper, and 1 tbsp + 1 tsp of za'atar. Evenly sprinkle this seasoning onto the entire chicken. Then zest the the remaining half of the lemon onto the chicken as well. Cover the chicken with plastic wrap and leave it in the fridge for about 6 hours or overnight.

  • Preheat your oven to 425˚F

  • Combine the chopped carrots, brussels sprouts, red onion, and potatoes in a roasting pan. Use 1/4 cup of the olive oil to coat the vegetables. Add in 1 1/2 tsp salt, 1 tsp pepper, 1 tbsp za'atar, and mix together.

  • Place the chicken on top of the vegetables with the breast-side up. Squeeze the juice from half of the lemon on top of the chicken and then pour the remaining 1/4 cup of oil over the chicken. Place the squeezed lemon half into the cavity of the chicken along with one half of the sliced garlic head. Separate the other half of the sliced garlic head into cloves. Smash the cloves, remove the papery skin, and distribute them into the vegetables.

  • Place the chicken into the oven and bake until the internal temperature reaches 165˚F, about 70-80 minutes. When the vegetables begin to char, start to mix them every 10 minutes. If the skin of the chicken becomes too dark for your liking, loosely wrap a sheet of aluminum foil over the chicken. When the chicken is done, remove it from the oven an allow it to rest for 10 minutes before serving. Enjoy!
    Za’atar and Lemon Roasted Chicken by Olivia