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

Anna Voloshyna

Anna Voloshyna

September 8, 2025
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1 hr 55 min

Total

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6

Servings

Protein icon

whole chicken

Protein

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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Equipments

  • Roasting pan 

  • Skillet

  • Food processor or blender 

  • Knife & cutting board

  • Measuring spoons & cups 

  • mixing bowls

  • Baking Sheet

  • Small jar or whisk 

  • Tongs or carving knife 

  • Paper towels

  • Toothpicks or kitchen twine 

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

Step By Step

Instructions

Preparation:

1
Rinse chicken inside and out; let drain on a tilted plate for 10 minutes, then pat dry with paper towels. 
2
Roll lemons on the counter to soften them. 
3
Roughly chop onions. Mince garlic cloves. 
4
Cut everything bagels into bite-sized cubes. 
5
Chop romaine lettuce. Thinly slice cucumber, radishes, and red onion. 
6
Halve cherry tomatoes. Roughly chop parsley and mint. 
7
If using avocado, dice or slice. Grate or mash the garlic for the vinaigrette. 

How to Cook:

Roast the Chicken:

1
Preheat oven to 350F. 
2
Season chicken generously inside and out with salt and Lemon Pepper Seasoning. 
3
Pierce each lemon ~20 times with a toothpick or fork. Place lemons inside the chicken cavity. Tie legs loosely with twine or toothpicks. 
4
Place chicken breast-side down in a roasting pan (no oil needed). Roast for 30 minutes. 
5
Flip breast-side up carefully. Roast for another 30–35 minutes. 
6
Increase oven to 400°F (200°C). Roast an additional 20 minutes, until golden brown and juices run clear. 
7
Let's rest. Keep lemons inside until carving. Spoon fragrant juice over carved slices. 

Make the Walnut Sauce:

1
In a skillet, melt butter over medium heat. 
2
Add chopped onion and sauté until soft, 6–7 minutes. 
3
Stir in garlic and spices, cook for 1 minute more. Remove from heat. 
4
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:

1
Preheat oven to 375°F (190°C). 
2
Toss bagel cubes with olive oil and salt. 
3
Spread on baking sheet and toast for 8–10 minutes, until golden. Let cool. 
4
Whisk lemon juice, vinegar, molasses, garlic, za’atar, sumac, and salt. 
5
Slowly whisk in olive oil until it is emulsified. 

Assemble:

1
In a large bowl, combine lettuce, cucumber, radish, tomato, red onion, herbs, and avocado (if using). 
2
Add cooled bagel croutons and toss gently with vinaigrette. 
3
Serve in bowls or on a platter. Sprinkle with extra za’atar and flaky salt if desired. 

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