Photo Credit: Jewish Press

With a lot of thanks to Hashem, we just returned from an amazing Sukkos in Yerushalayim. It’s such a glorious time of year to visit Israel. While we were there, we explored the shuk. The sights, smells and delicious food are unmatched by any other marketplace I have ever been to. I bought a bag of fresh zaatar, a spice blend of cumin, coriander, sesame, oregano and more. I prayed the whole flight home that it would not be taken away at customs – my husband’s lulav was almost taken; but that’s a story for another time.


Using the zaatar on my Friday night chicken brought back all the fantastic memories of the trip. The Mediterranean flavors made my kitchen smell divine. As we enter Cheshvan and the cold winter, I hope this recipe will warm your hearts and souls like it did for us.


Roasted Zaatar Chicken
Feeds: 4-6
Prep Time: 10 minutes
Cooking Time: 2 hours, 30 minutes


1 package of chicken cut into eights
1 large yellow onion
2 cubes crushed garlic
1 cup chicken stock
½ cup white wine
Salt and pepper
Zaatar spice blend (Pereg is a great option)
Trader Joe’s 21 seasoning salute
2-3 tablespoons olive oil



Dice an onion and add to the bottom of a roasting or 9×13 pan.

Add the garlic.

Place the chicken on top, and season with generous amounts of salt, pepper, zaatar, and 21 seasoning salute.

Drizzle a little olive oil on top.

Pour chicken stock and wine into the pan.

Cover tightly with foil and bake at 400° for two hours, and then uncovered for 20 minutes.


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