Favorite Roast Chicken with Zahtar and Lemon




When done right, I could eat roast chicken every night. I'm talking about the ones that the meat is succulent and juicy, and the skin is crisp and flavorful. Favorite Roast Chicken with Zahtar and Lemon is a roast chicken at it's best. It's perfectly seasoned, and every mouthful is luscious and comforting. I don't typically rely on a premixed seasoning, but in this case, I do and add lemon zest for brightness. This roast is the meal of all meals.


Ingredients for Favorite Roast Chicken with Zahtar and Lemon:


1 3 1/2 - 4 - pound chicken

2 tablespoons Pereg mixed spices Zahtar

zest from 1 lemon

1 1/2 teaspoons Kosher salt

3/4 teaspoon black pepper


You will also need:

Cast iron skillet - I have a Lodge cast iron skillet. It is reasonably priced and great to have. Click HERE for more information on it.

Instant Thermometer - I have the Taylor Precision Thermometer.

Click HERE for more information on it.


Time-Saving Tip: While this chicken is roasting, it is a great time to prepare any side dishes and set the table.


Let's see what we need.



Let's get cooking.


Combine the salt, Zahtar, lemon zest, and pepper and set aside.


Place the cast-iron skillet in the oven and preheat to 425 degrees. While the oven is preheating clean and thoroughly dry the chicken inside and out. If you are new to cleaning a whole chicken, make sure you clean inside the cavity as well and discard any package you may find inside. The dryer the chicken, the crispier the skin will be. Once the chicken is dry sprinkle the herb mixture all over the chicken...don't forget the bottom and a little inside the cavity, too.

Once the oven is preheated, and the pan is hot, carefully take the pan out of the oven. Make sure you cover the skillet handle with a potholder because it will be scorching. Place the chicken in the pan. You will hear the chicken sizzling as soon as it touches the pan. Very carefully, lift the HOT pan and return it to the oven. Make sure you cover the handle and the bottom as you lift it to return it to the oven. The chicken will take an

hour and a half to cook. It depends on the weight.


After about 45 minutes start checking for doneness. Stick the thermometer in the thickest part of the thigh. When it registers 165 degrees, it is done; if it is one or two degrees less, that is okay, take it out of the oven. If not, roast longer. Try not to overcook or else the chicken will be dry. Once the chicken is out of the oven, let it rest for at least ten minutes before carving. The chicken will continue cooking a bit while it is resting.


It's ready! Favorite Roast Chicken with Zahtar and Lemon is incredibly delicious. I know you'll be tempted to dig right in as soon as it comes out of the oven, but it's essential to let it rest for at least ten minutes for maximum juiciness. This chicken is pure comfort food, so it's perfect for family dinners but special enough to serve to company. If you have more than one cast iron pan, you can roast two chickens at the same time.

Enjoy!


Favorite Roast Chicken with Zahtar and Lemon:

main dish


1 3 1/2 - 4 - pound chicken

2 tablespoons Pereg mixed spices Zahtar seasoning

zest from 1 lemon

1 1/2 teaspoons Kosher salt

3/4 teaspoon black pepper


  • Combine the salt, Zahtar, lemon zest, and pepper and set aside.

  • Place the cast-iron skillet in the oven and preheat to 425 degrees.

  • Once the oven is preheated, and the pan is hot, carefully take the pan out of the oven. Make sure you cover the skillet handle with a potholder because it will be scorching. Place the chicken in the pan. You will hear the chicken sizzling as soon as it touches the pan. Very carefully, lift the HOT pan and return it to the oven. Make sure you cover the handle and the bottom as you lift it to return it to the oven. The chicken will take an hour and a half to cook. It depends on the weight. After about 45 minutes start checking for doneness. Stick the thermometer in the thickest part of the thigh. When it registers 165 degrees, it is done; if it is one or two degrees less, that is okay, take it out of the oven. If not, roast longer. Try not to overcook or else the chicken will be dry. Once the chicken is out of the oven, let it rest for at least ten minutes before carving. The chicken will continue cooking a bit while it is resting.

  • Time-Saving Tip: While this chicken is roasting, it is a great time to prepare any side dishes and set the table.

You will also need:

Cast iron skillet - I have a Lodge cast iron skillet. It is reasonably priced and great to have. Click HERE for more information on it.

Instant Thermometer - I have the Taylor Precision Thermometer.

Click HERE for more information on it.

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