110 minutes
A succulent chicken dish, marinated in a tangy buttermilk brine and roasted to perfection with fresh za'atar and caramelized spring onions.
cups
tablespoons
Garlic Clove, crushed
each
Shallots, thinly sliced
each
Black Pepper, freshly ground
to taste
Chicken Parts, bone-in
0 lb
bunch
tablespoons
Fresh Za’atar
tablespoons
Lime, quartered
each
1. Prepare the Brine
In a bowl or a ziplock bag, combine the buttermilk, kosher salt, crushed garlic, sliced shallot or onion, and a generous amount of freshly ground black pepper. Submerge the chicken in this brine, ensuring it is fully covered. Allow the chicken to marinate for at least 1 hour, or up to 24 hours for bone-in pieces.
2. Prepare for Roasting
Preheat your oven to 425°F. Toss the spring onions in olive oil, season with salt and pepper, and arrange them on a baking sheet. Pat the brined chicken dry with paper towels and place it on the baking sheet with the spring onions.
3. Roast the Chicken
Roast in the preheated oven for 25 to 35 minutes, until the chicken is golden brown and the onions are caramelized at the edges. Sprinkle fresh za'atar over the roasted chicken and onions, and serve with lime or lemon wedges.
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