Roasted Garlic Zaatar Chicken

Instructions

1. Preheat oven to 350 degrees.
2. Working with each garlic head, peel away the excess “paper,” being careful to keep the garlic heads intact.   You should now have a very lean looking garlic heads.  Cut approximately 1/8”-1/4” off the top of each individual clove on the garlic head.  Place the garlic heads on a large piece of tin foil or in a garlic roaster.  Drizzle 1-2 tablespoons liberally over top of the cut garlic heads. Sprinkle 1 teaspoon kosher salt over the heads.  Wrap with foil to cover (or cover garlic roaster).  Bake for 1 hour or until garlic is soft when pierced with the tip of a knife.   Remove from oven and allow to cool.
3. Working over a bowl, carefully squeeze each garlic clove out of its peel into the bowl – gloves are a plus for this messy job! Repeat with all garlic heads.
4. Transfer squeezed garlic to the bowl of a food processor fitted with an “S” blade.  Add 2 tablespoons olive oil and zaatar spice.  Process until mixture is smooth, adding more oil to taste. Season to taste with salt and pepper, or more zaatar if desired.  Transfer to a small bowl and set aside.
5. Raise oven temperature to 425 degrees.
6. Rinse chicken and pat dry.  Gently run your fingers underneath the skin, creating a pocket of space.   Spoon 1-2 teaspoons garlic spread under the skin and distribute with a knife (alternatively, press skin down over spread and smooth out to distribute with fingers).  Repeat with remaining chicken thighs, transferring them to a roasting pan.
7. Rub skin with a drizzle of olive oil.  Generously sprinkle thighs with zaatar spice, freshly ground black pepper and a pinch of kosher salt. Roast uncovered for 1 hour, until skin is nicely browned and crisp.

• Servings : 4-6
• Course : Entree
• Recipe Type : Poultry