High-Heat Spatchcock Za'atar Chicken over Schmaltz-Smashed Potatoes

Instructions

1. 1

   Preheat your oven to a screaming 450°F (230°C). Bring a large pot of heavily salted water to a boil. Add 1.5 lbs baby yellow potatoes and cook until just fork-tender. Drain well and let them steam dry for a moment.

   20 min

   Tip: Don't over-boil the potatoes; they just need to be soft enough to smash. Steaming dry helps them crisp up in the chicken fat later.

2. 2

   While the water comes to a boil, place 1 whole chicken (about 4 lbs) breast-side down on a sturdy board. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press down hard on the breastbone until you hear a satisfying crack. You want it perfectly flat!

   10 min

   Tip: Save the backbone in your freezer for your next batch of stock.

3. 3

   In a small bowl, mix 3 tbsp za'atar, 1 tsp smoked paprika, 4 cloves grated garlic, zest of 1 lemon, juice of 1/2 lemon, 3 tbsp olive oil, 1 tbsp kosher salt, and 1 tsp black pepper. Rub this intensely fragrant paste violently all over the spatchcocked chicken, getting underneath the skin over the breasts and thighs.

   5 min

   Tip: Getting the marinade under the skin ensures the actual meat gets seasoned, not just the outside.

4. 4

   Transfer the drained, dry potatoes to a massive sheet pan. Use the bottom of a heavy glass to gently smash them until they burst open but hold together. Scatter 4 peeled and halved shallots around the pan. Drizzle everything with 2 tbsp olive oil and a generous pinch of kosher salt.

   5 min

   Tip: The ragged edges of the smashed potatoes are exactly what will crisp up in the oven.

5. 5

   Lay the marinated chicken directly on top of the smashed potatoes. Transfer the sheet pan to the oven and roast for 35 minutes. As it cooks, the fat will render down, turning the potatoes below into schmaltz-soaked gold.

   35 min

   Tip: Make sure your oven is truly at 450°F. We want that high heat to blister the skin.

6. 6

   While the chicken roasts, let's make our tahini cloud. In a bowl, vigorously whisk 1/2 cup raw tahini, 2 cloves grated garlic, juice of 1 lemon, and a pinch of salt. It will seize up and look stiff—don't panic! Slowly stream in 1/3 cup ice water while whisking constantly until it turns into a pale, velvet cloud.

   5 min

   Tip: Ice water is the absolute secret to impossibly fluffy, bright white tahini sauce.

7. 7

   Prepare the herb blizzard. Roughly chop 1 bunch fresh cilantro, 1 bunch fresh parsley, and 1 bunch fresh dill. Toss them lightly in a bowl with a squeeze from the remaining lemon half.

   5 min

   Tip: Don't chop the herbs too fine; we want a wild, rustic texture.

8. 8

   At the 35-minute mark, carefully pull the chicken from the oven. Generously brush the sizzling skin with 2 tbsp pomegranate molasses. Return to the oven for 10 to 12 more minutes until the skin is deeply charred, caramelized, and a thermometer inserted into the thickest part of the thigh reads 165°F.

   12 min

   Tip: Pomegranate molasses burns easily due to its high sugar content, which is why we only apply it for the final 10 minutes.

9. 9

   Remove the majestic centerpiece from the oven. Let the chicken rest directly on the pan for 10 minutes so the juices settle into the potatoes. To serve, scatter the massive herb mixture and 1/2 cup pomegranate seeds all over the tray. Drizzle unapologetically with the whipped tahini. Bring the whole tray to the table and watch them devour it.

   10 min

   Tip: Carve it right on the pan so every piece of meat gets dragged through the tahini, herbs, and schmaltzy potatoes.