Description
This za’atar chicken recipe from Yotam Ottolenghi is easily made by marinating the chicken and then baking. Made with lots of Middle Eastern spices, this is one delicious chicken recipe!
Ingredients
1 4-5 lb chicken cut as desired
2 red onions thinly sliced
3 cloves garlic, crushed
4 T olive oil
1 1/2 t ground allspice
1 t cinnamon
1 T sumac
1 lemon, thinly sliced
3/4 c water or chicken stock
1 1/2 t salt
1 t freshly ground pepper
2 T za’atar
To Garnish: (Optional)
Pine nuts sauteed in butter
Fresh chopped parsley
Drizzle of olive oil
More za’atar and sumac
Instructions
In a large zip lock bag mix chicken with onions, garlic, olive oil, spices, lemon, stock, salt and pepper, (not the za’atar).
Let marinate for a few hours or even overnight.
Preheat oven to 400. Transfer the chicken and marinade to a baking sheet large enough to accommodate all of the chicken lying flat and spaced apart, skin side up.
Sprinkle with za’atar and place in oven. Roast for 45-60 minutes, until the chicken is colored and cooked through.
Transfer the chicken and onions to a serving platter and finish with your chosen garnishes. I always sprinkle on more za’atar and sumac!
Notes
*Does not include time to marinate
