Ottolenghi’s Roast Chicken with Za’atar and Sumac

  • 8 chicken thighs with skin and bones, trimmed of excess fat and loose skin
  • 2 red onions, thinly sliced
  • 1 lemon, thinly sliced
  • 2 large cloves of garlic, crushed
  • 5 tbsp olive oil, divided
  • 2 tablespoons za’atar plus more to taste
  • 1 tablespoon sumac
  • 1 teaspoon ground cinnamon
  • 1 cup chicken broth
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Topping:
  • 6 tablespoons pine nuts
  • 1/4 cup chopped flat-leaf parsley

  1. In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
  2. Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
  3. Make The Topping: While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
  4. To Serve: Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.
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