3 ½ lb Whole chicken, free range
Kosher salt, to taste
Za’atar spice, to taste
Black pepper, freshly ground, to taste
2 sticks Cinnamon
2 Lemons, one quartered and one sliced in rounds
Sage, fresh, to taste
1 head Garlic, broken to expose unpeeled cloves
10 Cipollini onions, peeled
3 Carrots, top and tail cut off, scrubbed – not peeled, cut into manageable pieces
Olive oil, for dressing chicken
Rinse the chicken well under cold water and then pat dry. Place the chicken in a roasting pan twice the size of the chicken. Season the inside of the chicken with salt, pepper, and za’atar spice.
Then stuff with the garlic cloves, sage leaves, quartered lemon, and cinnamon sticks.
Rub the outside of the chicken with olive oil, then season with za’atar spice, extra sesame seeds if you desire, kosher salt, and black pepper. Center the chicken in the roasting pan.
Add the cipollini onions and carrots to the roasting pan all around the chicken, then place a couple of lemon slices brushed with olive oil around the pan. Place the roasting pan in the oven at 350° F to 375° F until done, about 45 minutes.
Let the chicken rest about 15 minutes before serving.
**Serve the Roasted Chicken with Noodle Kugel, roasted carrots, cipollini onions and fresh watercress.