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Marcella Hazan-Inspired Extra Lemony Whole Roasted Chicken with Walnut Sauce and Fattouch Salad

This Marcella Hazan-Inspired Extra Lemony Roasted Chicken is a showstopper with a zesty twist! A whole chicken is roasted golden with fragrant lemons tucked inside, then paired with a velvety spiced walnut sauce that’s rich, nutty, and deeply savory. On the side, a fresh fattouch salad with crisp veggies, herbs, and crunchy everything-bagel croutons tossed in a tangy za’atar vinaigrette brings brightness and balance. Bold, comforting, and downright irresistible!
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Protein: whole chicken
Cut: Whole Chicken
Course: Main Course
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Servings: 6

Ingredients

For the Chicken:

  • 3-4 lbs whole chicken
  • Kosher salt 
  • ButcherBox Lemon Pepper Seasoning 
  • 2 small lemons

For the Walnut Sauce:

  • 3 tbsp unsalted butter
  • 1 large yellow onion chopped
  • 2 cups walnut halves
  • 3 garlic cloves minced
  • 1 tsp Khmeli Suneli (optional)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chili powder
  • Salt & pepper to taste
  • avocado diced or sliced (optional)

For the Za’atar Vinaigrette:

  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp pomegranate molasses (or 2 tsp honey)
  • 1 garlic clove finely grated
  • 2 tsp za’atar
  • 1/2 tsp sumac (optional)
  • 1/4 tsp kosher salt
  • 1/3 cup extra virgin olive oil

Instructions

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. 
    Share on Pinterest!Pin at @Butcher_Box!