Za'atar Chicken with a Spicy Pomegranate Glaze
Rated 5.0 stars by 1 users
1 whole chicken - skin on- spatchcocked/butterflied
1 tablespoon Diamond Crystal Kosher Salt or 3/4 tablespoon Morton Kosher Salt
3 tablespoon Za'atar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1 teaspoon cumin
1/2 tsp baking powder
1/2 tsp fresh cracked black pepper
4 1/2 Tablespoon Pomegranate Molasses
1 1/2 Tablespoons Chili Garlic Paste
1/2 tablespoon oil
2 teaspoon sugar
Pinch of Salt
Prepare one whole chicken by removing the backbone with Poultry shears and laying it flat on a wired-baking sheet. Gently separate skin from meat without removing it.
Mix all dry spices. Generously cover chicken in the spice mix. Make sure to get rub underneath the skin. This will take some gentle effort.
Let rest uncovered on the bottom shelf of the fridge for 24-36 hours. This will dry brine the chicken and result in a juicier crispier final dish.
After 24 hours you will notice the skin has tightened. Remove from the fridge and let the chicken come up to room temperature. Pre-heat oven to convection bake 450F.
Put chicken in the oven for 45 minutes. Mix all the ingredients for the glaze.
After 45 minutes remove the chicken and brush onto the top of the chicken. Reserve a little bit for final glazing. Put in the oven for 10-15 minutes. Periodically check to make sure skin does not burn.
Remove after 15 minutes and add the final glaze over the chicken. Let rest for 10 minutes before serving.