Za'atar-rubbed butterflied chicken from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 298) by America's Test Kitchen Editors

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Notes about this recipe

  • SpatulaCity on May 31, 2023

    Love za’atar! The chicken was good but would have been helped with an overnight brine. The preserved lemon and mint vinaigrette is delicious on the top and really makes the dish!

  • mharriman on February 02, 2020

    I lucked out when shopping for a whole chicken to butterfly and came across a spatchcock chicken (Bell & Evans) which eliminated step 1 in this recipe. My husband and I really like za’atar spice, so this recipe, even though a two step cooking process (stove top and oven), was a great way to get a grilled tasting piece of meat without having to fire up the grill in Winter. Went well with the Moroccan couscous in same cookbook. A Spanish Tempranillo was a perfect wine pairing.

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