Preparation:

• Rinse chicken inside and out; let drain on a tilted plate for 10 minutes, then pat dry with paper towels. 
• Roll lemons on the counter to soften them. 
• Roughly chop onions. Mince garlic cloves. 
• Cut everything bagels into bite-sized cubes. 
• Chop romaine lettuce. Thinly slice cucumber, radishes, and red onion. 
• Halve cherry tomatoes. Roughly chop parsley and mint. 
• If using avocado, dice or slice. Grate or mash the garlic for the vinaigrette. 

How to Cook:

Roast the Chicken:

• Preheat oven to 350F. 
• Season chicken generously inside and out with salt and Lemon Pepper Seasoning. 
• Pierce each lemon ~20 times with a toothpick or fork. Place lemons inside the chicken cavity. Tie legs loosely with twine or toothpicks. 
• Place chicken breast-side down in a roasting pan (no oil needed). Roast for 30 minutes. 
• Flip breast-side up carefully. Roast for another 30–35 minutes. 
• Increase oven to 400°F (200°C). Roast an additional 20 minutes, until golden brown and juices run clear. 
• Let's rest. Keep lemons inside until carving. Spoon fragrant juice over carved slices. 

Make the Walnut Sauce:

• In a skillet, melt butter over medium heat. 
• Add chopped onion and sauté until soft, 6–7 minutes. 
• Stir in garlic and spices, cook for 1 minute more. Remove from heat. 
• In a food processor, blend walnuts with the onion mixture and season. Add a splash of broth or water until smooth and velvety. 

Make the Everything Bagel Fattoush:

• Preheat oven to 375°F (190°C). 
• Toss bagel cubes with olive oil and salt. 
• Spread on baking sheet and toast for 8–10 minutes, until golden. Let cool. 
• Whisk lemon juice, vinegar, molasses, garlic, za’atar, sumac, and salt. 
• Slowly whisk in olive oil until it is emulsified. 

Assemble:

• In a large bowl, combine lettuce, cucumber, radish, tomato, red onion, herbs, and avocado (if using). 
• Add cooled bagel croutons and toss gently with vinaigrette. 
• Serve in bowls or on a platter. Sprinkle with extra za’atar and flaky salt if desired.