One 2.5 pound chicken, quartered
1 rounded teaspoon kosher salt
One lemon, sliced into thin rounds
2 heads garlic, tops sliced
2 tablespoons za’atar
Preheat the oven to 350 degrees (see note about cooking temperatures and times.) Rinse the chicken and pat dry with paper towels. Place the chicken in a baking dish and rub a few tablespoons of olive oil over all. Season with the salt.
Place the lemon rounds atop the chicken, and tuck the garlic bulbs in between the pieces. Pour a bit more olive oil over the garlic. Spread the za’atar over all and roast in the oven for 50 minutes. Use a meat thermometer to check for doneness. It should read 170 degrees.
Allow the chicken to rest for a few minutes, and then serve.
Note: I like to roast chicken at a lower temperature for a longer time, resulting in more tender, juicy meat. At 350 degrees, chicken will generally roast at 20 minutes per pound. If you like crispier skin and firmer meat, raise the temperature to 400 degrees and cook the bird for a shorter time. Either way, use a thermometer to check the temperature before removing from the oven.