When we came to America from Lebanon in the early 70s, no one had heard of za'atar (زَعْتَر) and when we offered it to our neighbors, with very exceptions, no one would be willing to try it. It's nice to see that it's come into its own.
I love za'atar seasoning. I tasted the za'atar bread from a local Lebanese restaurant and I was shocked how good it was. Since then, I am exploring recipes that uses za'atar. It is just absolutely delicious.
ATK's za'atar recipe: 2T dried thyme 1T dried oregano 1.5 T sumac 1 T sesame seeds, toasted 1/4 t salt Grind thyme and oregano to a fine powder. Add the remaining ingredients.
Hello, found the za'tar and can"wait to make this chicken. Hello Julia, just getting acquainted with your wonderful recipes and am so happy to do so. Love your quick efficient way or presenting your recipes. Thank you so much Ruth
Love the at home series! Would be even better if other co-hosts could drop by occasionally for a more informal meal...wonder if it is logistically possible?
Not really. In order to record JaH, they have to empty the adjacent living/dining room of furniture to make room for the production crew and their equipment. Other cast member from both ATK and Cook's Country TV are on hand occasionally as Julia's backyard has also been used for the exterior grilling segments for both shows for the past three or so years.
Perhaps Bridget is not inclined to make room for a production crew in her home to record such a series. She wasn't even "At Home" when the rest of her ATK cast mates were filming Season 21 of ATK TV from their home kitchens during the pandemic.
When it comes to preserved lemons the full slow method is amazing but I seem to vaguely remember an episode from a few years ago where you gave us a quick method that while not as a flavorful as the traditional way makes for a dramatic improvement over just regular lemons. Could you repost that method?
Julia has prepared many a roasted and/or grilled whole chicken. The word spatchcock is not unfamiliar to her and she uses it a lot, just not in this instance. 🤷♂
@@markcummings6856 Not OP, but I've had success with pulling the chicken when the breast registers 150F instead. Just make sure to let it rest so it has time to reach 160-165.
Apparently not. I've never had an issue with smoke detectors going off whenever I've made a high temperature roast chicken. It may be the type of alarm you have or its location with respect to your oven.
You'll probably have more luck making your own. Za'atar can be made of different herbs depending on the region. If you can get Syrian oregano, you'll have an authentic levantine version. If not, buy fresh thyme and oregano, pick the leaves from the stems, and dehydrate them by placing them in the oven on its lowest setting until dry. Grinde to a fine powder, mix with salt, sesame seeds, and if you can get it, some sumak. It won't have the vibrant green color of store bought but it will taste a lot better.
When we came to America from Lebanon in the early 70s, no one had heard of za'atar (زَعْتَر) and when we offered it to our neighbors, with very exceptions, no one would be willing to try it. It's nice to see that it's come into its own.
I love za'atar seasoning. I tasted the za'atar bread from a local Lebanese restaurant and I was shocked how good it was. Since then, I am exploring recipes that uses za'atar. It is just absolutely delicious.
ATK's za'atar recipe:
2T dried thyme
1T dried oregano
1.5 T sumac
1 T sesame seeds, toasted
1/4 t salt
Grind thyme and oregano to a fine powder. Add the remaining ingredients.
You make it look like I can do it. Thanks. Easy instruction
Love the Dutch oven hack!
Thank you, Julia!
Aha! There’s the chicken that goes with that kale and sweet potato salad! Looks amazing!
Hello, found the za'tar and can"wait to make this chicken. Hello Julia, just getting acquainted with your wonderful recipes and am so happy to do so. Love your quick efficient way or presenting your recipes. Thank you so much Ruth
With all that goodness in the bottom of the pan I made za'ar gravy.
Awesome, Julia! Thank you!
I love sasquatch chicken.
Looks delicious, I would like to make a sauce with drippings and the Zaatar flavors if I could.
A delicious looking meal, Julia!
Love the at home series! Would be even better if other co-hosts could drop by occasionally for a more informal meal...wonder if it is logistically possible?
Not really. In order to record JaH, they have to empty the adjacent living/dining room of furniture to make room for the production crew and their equipment. Other cast member from both ATK and Cook's Country TV are on hand occasionally as Julia's backyard has also been used for the exterior grilling segments for both shows for the past three or so years.
Where is “Bridget at Home” series? We need more Bridget
Perhaps Bridget is not inclined to make room for a production crew in her home to record such a series. She wasn't even "At Home" when the rest of her ATK cast mates were filming Season 21 of ATK TV from their home kitchens during the pandemic.
I would cook this on my grill.
When it comes to preserved lemons the full slow method is amazing but I seem to vaguely remember an episode from a few years ago where you gave us a quick method that while not as a flavorful as the traditional way makes for a dramatic improvement over just regular lemons. Could you repost that method?
Amazing 🎉
🔥🔥🔥🔥🔥🔥🔥
THE CHICKEN LOOKS CRISPY AND DELICIOUS! THANKS. 👌🤗🌝
Butterfly? Say the word. Say it!
Spatchcock!
I REFUSE! 😂
Funny!!! That struck me as odd, too.
Julia has prepared many a roasted and/or grilled whole chicken. The word spatchcock is not unfamiliar to her and she uses it a lot, just not in this instance. 🤷♂
What's that knife ATK?
Outstanding
What kind of skillet did you use? Mine is stainless steel. Would it do?
Yes
Any 12" oven-safe skillet. Recipe link in the video description.
A little while ago ATK had a recipe that included spatchcocked chicken. Isn't that the same as your butterflied chicken?
They do tend to use either/or for the same technique.
@@charlieharris3240 "butterflied" sounds so much nicer. Chuckle
160 out of the oven will be overcooked for sure. Probably why they didn't let us see the thermometer reading.
What do you recommend for when just coming “out” of the oven?
@@markcummings6856 Not OP, but I've had success with pulling the chicken when the breast registers 150F instead. Just make sure to let it rest so it has time to reach 160-165.
@@N5mniaDrm5 Thank you.
I suppose I can just run up to Winco and get some zatar?
I found mine at Safeway or Vons
probably yeah
Gotta ask... didn't the smoke alarm go off roasting that chicken at 450°F? Mine always does. That's why I am asking.
Apparently not. I've never had an issue with smoke detectors going off whenever I've made a high temperature roast chicken. It may be the type of alarm you have or its location with respect to your oven.
My smoke alarm only goes off at 450 when the oven needs cleaning.
When resting for 20 minutes, isn't the chicken cold by then?
No
Move over ms, child then a new Julia in town
"New Julia": on TV for the past 25 years.
I tried I can never get it flattened so I skip that part😂
I bought za’atar once; it was like eating flavorless dust. What is a decent brand and where is it sold?
I think it’s better to make your own. That way you can customize it. ATK is kind of bougie at times.
You'll probably have more luck making your own. Za'atar can be made of different herbs depending on the region. If you can get Syrian oregano, you'll have an authentic levantine version. If not, buy fresh thyme and oregano, pick the leaves from the stems, and dehydrate them by placing them in the oven on its lowest setting until dry. Grinde to a fine powder, mix with salt, sesame seeds, and if you can get it, some sumak. It won't have the vibrant green color of store bought but it will taste a lot better.
Safeway or Vons. It actually has a orange and lemon flavor. Don't be shy about spending a little more money its worth it.
Find a local Middle Eastern restaurant and see if they'll sell you some.
Can you link the big spatula?
what's the specifics on the skillet she uses?
Looks like the Le creuset
A 12" oven-safe skillet.
Not marry me chicken, but marry me Julia. My wife won’t mind.
Nice work but Za'atar is only mid.
What IS Za'atar?
Why does the za'atar in olive oil mix look black...as if the za'atar was mixed in soy sauce?!?
First 😊
I love all your recipes, but I think you need to educate yourself on the correct oils to use in food preparation. Vegetable oil is poison!!
As my mother taught us, “if you don’t have anything nice to say, don’t say anything at all.” Guess you didn’t get that lesson.
That's all we have in my country, and I suspect, a lot of other people's countries
@@MsApril29906speaking truth and calling for education is not “not nice”.
@@louschwick7301ghee, lard, tallow, peanut, olive are not in your country???
A single teaspoon of vegetable oil over an entire chicken is not going to poison you
Please pronounce it ZA'A-tar (emphasis on the first sylable not the last).
Right! First syllable rhymes with “hat”
🙄🙄🙄
Thank you! I’ve always wondered that.