Prep Time
20 Mins
Total Time
2 Hours
Yield
Serves 4 to 6

How to Make It

Step 1

Roast chicken: Preheat oven to 375°. In a bowl, combine oil, zaatar, salt, and pepper; stir to create a paste. Rub chicken all over with paste, rubbing it into and under skin on breast. Set chicken on a roasting pan coated with cooking spray. Roast until golden brown and crisp, about 1 1/2 hours or until a meat thermometer inserted in thickest part registers 165°. Let stand 15 minutes. Meanwhile, reduce temperature to 350° for croutons. Cut chicken into 8 pieces.**

Step 2

Make hummus: In a food processor, pulse garlic and rosemary until chopped, about 5 times. Add beans, oil, lemon juice, salt, and pepper. Process until very smooth, adding 2 to 3 tbsp. water if necessary to make a nice dipping consistency. Divide purée among 4 small ramekins.

Step 3

Make vinaigrette: In a jar, shake all ingredients until emulsified. Shake again just before serving.

Step 4

Make croutons: In a bowl, toss torn bread with oil; season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 16 minutes, tossing occasionally.

Step 5

Working quickly, in a large bowl, combine about half of vinaigrette and croutons. Toss to coat, then toss in lettuce. Divide among 4 plates and top each serving with 2 pieces chicken. Serve with ramekins of hummus for dipping chicken pieces. Pass remaining vinaigrette on the side.

Step 6

*Zaatar usually includes marjoram, oregano, thyme, sesame, and sumac. Find at well-stocked grocery stores and online.

Step 7

**To cut a roasted chicken into 8 serving pieces, use a good pair of kitchen shears: Cut each breast crosswise into 2 pieces, keeping the wing attached to 1 piece; cut the thighs from the drumsticks, keeping as much meat from the back with the thighs as possible. Discard the backbone or save in the freezer for stock.

Sunset Eating Up the West Coast by Brigit Binns; Bell Street Farm

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