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Za'atar Roasted Lemon Chicken with Turkish Cheese Pancake inspired by Oleana
Inspired by Oleana
Try the Original

Za'atar Roasted Lemon Chicken with Turkish Cheese Pancake

Main Course
This aromatic main course features tender, za'atar-spiced chicken infused with bright lemon flavors and roasted to perfection. The chicken is complemented by a savory Turkish cheese pancake that's crisp on the outside and tender within. This dish balances herbaceous, tangy, and savory notes in a sophisticated presentation inspired by Eastern Mediterranean cuisine.
Prep Time 30 mins
Cook Time 50 mins
Inactive Time 60 mins
Total Time 140 mins
Servings 4

Ingredients

  • 1 whole Whole chicken (3-4 pounds, cut into 8 pieces)
  • 3 whole Lemons (1 sliced, 2 juiced)
  • 3 tbsp Za'atar spice blend (Plus more for garnish)
  • 6 cloves Garlic cloves (4 minced, 2 whole)
  • 1/4 cup Olive oil (Divided)
  • 2 tbsp Honey
  • 1 cup All-purpose flour
  • 3 large Eggs
  • 1 cup Milk
  • 1 tsp Baking powder
  • 1 1/2 cups Kashar cheese or aged provolone (Grated)
  • 1/2 cup Feta cheese (Crumbled)
  • 1/4 cup Fresh dill (Chopped)
  • 1/4 cup Fresh parsley (Chopped)
  • 3 whole Green onions (Thinly sliced)
  • 2 tbsp Unsalted butter
  • 1/2 cup Greek yogurt (For serving)
  • 1 tsp Sumac (For garnish)
  • 1 1/2 tsp Salt (Divided)
  • 1 tsp Black pepper (Divided)

Tools You'll Need

  • Large roasting pan
  • 12-inch oven-safe skillet
  • Mixing bowls
  • Whisk
  • Meat thermometer
  • Measuring cups and spoons

Chef's Tip

When roasting the chicken, start with the skin side down, then flip halfway through cooking. This technique ensures perfectly crisp skin while keeping the meat juicy. Allow the chicken to rest for 10 minutes before serving to let the juices redistribute throughout the meat.

Instructions

  1. In a large bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, za'atar, honey, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Add chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight.
  3. Preheat oven to 425°F (220°C). Arrange lemon slices and whole garlic cloves in a large roasting pan.
  4. Remove chicken from marinade and place on top of lemons, skin side down. Roast for 20 minutes.
  5. Turn chicken pieces skin side up, baste with pan juices, and continue roasting until golden brown and internal temperature reaches 165°F (74°C), about 20-25 minutes more.
  6. Meanwhile, prepare the cheese pancake: In a bowl, whisk flour, baking powder, and 1/2 teaspoon salt.
  7. In another bowl, beat eggs, then whisk in milk.
  8. Gradually add flour mixture to egg mixture, whisking until smooth. Fold in both cheeses, dill, parsley, and green onions.
  9. Heat a 12-inch oven-safe skillet over medium heat. Add butter and remaining olive oil.
  10. When butter is melted, pour in the pancake batter, spreading it evenly. Cook until bottom is golden, about 3-4 minutes.
  11. Transfer skillet to oven during the last 15 minutes of chicken roasting time. Bake until pancake is puffed and golden, about 15 minutes.
  12. Remove chicken and pancake from oven. Let chicken rest for 10 minutes.
  13. Cut pancake into wedges. Serve chicken with pancake slices, drizzled with pan juices.
  14. Top with a dollop of Greek yogurt, a sprinkling of za'atar and sumac, and fresh herbs.

Plating

Place a wedge of the golden cheese pancake on one side of the plate. Arrange 1-2 pieces of za'atar chicken alongside, slightly overlapping the pancake. Spoon roasted lemon slices and some of the pan juices over the chicken. Add a dollop of Greek yogurt to the plate, sprinkle with sumac and additional za'atar, and garnish with fresh herbs.

Storage & Reheating

Store leftover chicken and pancake separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven until warmed through, about 15 minutes. The pancake can be reheated in a skillet over medium-low heat or in the oven alongside the chicken. The yogurt topping should be added fresh when serving.

About This Recipe

This za'atar roasted chicken draws inspiration from Oleana's aromatic Eastern Mediterranean flavors. The traditional za'atar spice blend infuses the chicken with earthy, herbal notes that complement the bright lemon. The Turkish cheese pancake, similar to a savory pudding, provides a delightful contrast in texture and adds richness to balance the dish. This home version captures the essence of the original while using accessible techniques.

How did it turn out?

We'd love to hear about your experience making this recipe!