This delightful meal is not only tasty but very filling. Perfect for any occasion. The following recipe serves 2-4 people.
2 heads of garlic, top third cut off
6 tbsp olive oil, divided
1 3-4 pound chicken, cut in half lengthwise, backbone removed (spatchcocked)
1 1/2 tsp lemon zest and 3 tbsp fresh lemon juice
1 tsp Rosemary, crumbled
1 small Serrano chile, seeded and minced
2 tsp Marjoram
Kosher salt and freshly ground black peppercorns
Cumin Aioli( recipe follows)
Preheat oven to 400F.
Put garlic on a large sheet of foil.
Drizzle with 1 tbsp olive oil and wrap tightly with foil.
Roast until tender and golden brown, about 45-50 minutes.
Place chicken in a 13x9x2" glass baking dish.
Sprinkle 2 1/2 tablespoons Za'Atar over chicken.
Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.
Add 4 tablespoons oil, lemon zest and juice, Rosemary, Serrano chile and Marjoram; whisk to blend.
Pour over chicken; turn to coat.
Cover; chill overnight.
Season chicken with salt and pepper; let stand at room temperature for 30 minutes.
Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Brush grill rack with remaining 1 tbsp oil.
Grill chicken, turning occasionally, until skin is crisp and browned and an instant read thermometer inserted into the deepest part of the thigh without touching bone reads 160F, about 35 minutes.
Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tbsp Za'atar and let rest for 10 minutes.
Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.