Butterflied Chicken With Aleppo And Za'atar
30m prep 35m cook 2h ready
A butterflied whole chicken is dry-brined overnight, then roasted with a spiced butter of Aleppo pepper and za'atar. The result is crispy skin and juicy meat with Middle Eastern flavors.
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.18 mg
- Iron: 0.1 mg
- Magnesium: 1.7 mg
- Phosphorus: 14 mg
- Potassium: 16.8 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 chicken
- 29.6 ml kosher salt
- 59.1 ml unsalted butter
- 9.86 ml Aleppo pepper
- 7.39 ml za'atar
Let's Cook
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Step 1.
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Open the chicken like a book and locate the keel bone separating the breast halves. Slice through the thin membrane covering the keel bone with a thin paring knife, then work two fingers under the bone and lever it out. Flip the chicken breast-side up and flatten it by pulling the legs toward you, forming a butterfly shape. Wash your hands thoroughly.
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Step 2.
Place the butterflied chicken on an oven-safe wire rack set inside a half sheet pan. Rub both sides of the chicken with 2 tablespoons kosher salt. Flip the chicken skin-side up, then refrigerate uncovered for 8 to 12 hours.
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Step 3.
About 2 hours before serving, place a rack in the top of the oven and place a pizza stone (or stones) on it. Place another rack 6 inches below the top rack. Preheat the oven to 500°F and allow at least 1 hour for the oven and stone(s) to come to temperature.
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Step 4.
While the oven is heating, remove the chicken from the refrigerator and let it sit at room temperature on the counter.
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Step 5.
After the oven has been heating for 1 hour, combine 4 tablespoons unsalted butter, 2 teaspoons Aleppo pepper, and 1 1/2 teaspoons za'atar in a heavy metal measuring cup or small saucepan. Place over low heat and cook, stirring occasionally, until the butter is red and fragrant, about 5 minutes.
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Step 6.
Flip the chicken skin-side down and brush with half of the butter mixture. Transfer the pan to the oven rack below the pizza stones and roast for 10 minutes.
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Step 7.
Carefully remove the pan from the oven. Flip the chicken skin-side up and brush the skin with the remaining butter mixture. Insert a remote probe thermometer into the breast and set the alarm to 160°F. Return the pan to the oven and continue roasting until the alarm sounds, about 25 minutes.
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Step 8.
Remove the chicken to a cutting board and let rest for 10 to 15 minutes. Carve and serve.
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