The herb-and-sesame spice mix in this recipe is also great on its own – dip some bread in olive oil, dunk it in zaatar and enjoy.
- Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash (do not spread out coals).
- Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.
- In a large bowl, combine chicken pieces with 1 tbs oil, garlic and 2 tbs za’atar spice mix. Massage mixture into chicken. Place chicken pieces, skin-side up, over unlit side of barbecue and close hood. Cook for 55-60 mins or until chicken is light golden brown and a meat thermometer inserted into thickest part of thigh registers 74°C. Turn chicken halves over and transfer to lit side of barbecue. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.
- Place bread halves, cut-side down, on barbecue for about 2 mins or until lightly toasted. Cut each bread half into 4 slices and transfer to a serving platter. Set cooked chicken pieces on top of bread for 10 mins to rest.
- Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.
- Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on platter.
- Serve chicken and bread with onion salad, radishes, fetta and remaining za’atar spice mix.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set