Ingredients
5lbswhole chicken
1tbspwhole black peppercorn
1tbspfennel seeds
1tbspcoriander seed
16cupswater,divided
4sprigsfresh oregano
4sprigsfresh thyme
3dried bay leaves
½cupkosher salt
½cupdark brown sugar,packed
¼cupsoy sauce,or tamari
1ozlemon peel,chopped
1ozgarlic,chopped
3tbspcanola oil,or other neutral oil
8tbspunsalted butter
1tspkosher salt
2tspza’atar
2cupschicken stock
1tbspunsalted butter
2garlics,halved lengthwise
½cupfideo,(broken vermicelli noodles)
1½cupswhite basmati rice
¼cupolive oil
1½tspza’atar
¼tspkosher salt
2tbspfresh flat-leaf parsley
1lemon,cut into 8 wedges
Preparation
Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove.
Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds for 1 to 2 minutes until fragrant and starting to change color.
Transfer the toasted spices to a large pot with 4 cups of water, oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute.
Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 450 degrees F. Place a wire rack or roasting rack on top of a baking sheet.
In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
Remove the chicken from the brine and pat dry with paper towels. Using the fingers, carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin.
Rub the softened butter underneath and over the skin. Season on both sides with salt and za’atar. Place the chicken on the rack set over the baking sheet, breast-side up.
Roast the chicken for 40 to 50 minutes, until the breast meat reaches 145 degrees F.
Roast until the thigh meat, near the bones, reaches 160 degrees F. Remove from the oven and let rest for 5 to 10 minutes.
Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover it with water by 1 inch. Soak for 10 minutes.
Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook for about 5 minutes, stirring constantly, until most of the noodles are golden brown.
Drain the rice once the noodles are toasted, then add to the pan and sauté for 2 to 3 minutes until the rice is dry and coated with the butter.
Add the hot chicken stock, then reduce the heat to low, cover, and cook for about 15 minutes until the noodles curl up. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
In a small bowl, mix together the olive oil, za’atar, and salt.
Carve the chicken, then arrange over the rice pilaf and spoon the za’atar oil over. Garnish with parsley and serve with lemon wedges. Enjoy!
