Preheat oven to 375 degrees. Spray a large shallow roasting pan with nonstick spray; set aside.
Za’atar is a Middle Eastern spice mixture perfect as a rub for roasted chicken. Serve the chicken and accompanying roasted vegetables with a tzatziki sauce for a tangy finish.
Servings and Ingredients
|⅓ c. Hy-Vee plain Greek yogurt|
|¼ c. cucumber, seeded and coarsely shredded|
|1 tsp. fresh dill, chopped, plus additional for garnish|
|¼ tsp. Hy-Vee reconstituted 100% lemon juice|
|1 tbsp. salt-free za'atar seasoning|
|1 tsp. Hy-Vee salt|
|¾ tsp. Hy-Vee black pepper, divided|
|1 (4 1/2- to 4 3/4-lb.) Hy-Vee fresh 100% natural whole chicken|
|4 tbsp. Gustare Vita olive oil, divided|
|1 ½ lbs. B-size gold potatoes, quartered|
|12 oz. carrots, peeled, halved crosswise and lengthwise|
|1 tsp. Hy-Vee garlic salt|
Things To Grab
- Large shallow roasting pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Paper towels
- Kitchen string
- Large bowl
- Cutting board
- Aluminum Foil
- Serving platter
For tzatziki sauce, stir together yogurt, cucumber, 1 teaspoon dill and lemon juice. Cover and refrigerate. Stir together za'atar seasoning, salt and 1/2 teaspoon pepper; set aside.
Remove giblets from chicken; discard or set aside for another use. Pat chicken inside and outside completely dry with paper towels. Rub outside of chicken with 1-1/2 tablespoons olive oil. Sprinkle and rub za'atar mixture over outside of chicken. Tie drumsticks together with kitchen string; twist wing tips under back. Place chicken, breast side up, in prepared roasting pan.
Roast chicken for 45 minutes. Place potatoes and carrots in a large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with garlic salt and remaining 1/4 teaspoon pepper. Toss to coat.
Arrange vegetable around chicken. Drizzle remaining 1/2 tablespoon olive oil over chicken. Continue roasting for 35 to 45 minutes or until chicken reaches 170 degrees in thickest part of thigh. Transfer chicken to a cutting board; loosely cover with foil and let rest. Remove and discard cooking juices from pan.
Increase oven temperature to 425 degrees. Stir vegetables in pan and roast for 10 to 15 minutes more or until lightly browned and fork-tender.
To serve, arrange chicken and vegetables on a serving platter. Serve with tzatziki sauce. Garnish with additional dill, if desired.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 81mg
- Sodium: 1194mg
- Total Carbohydrates: 36g
- Protein: 25g