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.
Season chicken with salt and pepper; Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Or heat the oven to 375º
Grill/or roast 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 35/45 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:
Stir cumin in a small skillet over medium heat until fragrant, 2 minutes; let cool. Coarsely grind in a spice mill. Whisk yolks, lemon juice, and garlic in a small bowl. While whisking, slowly pour in oil drop by drop, whisking vigorously until emulsified. Whisk in cumin and 1/2 teaspoon water. Season with salt. Cover; chill.