Roast Chicken with Lemon, Sumac, Za’atar

200C / 30-40 mins

Ingredients

• [A] – (mix in baking tray if appropriate)
• (red) onion x1, thinly sliced
• garlic x1, crushed
• olive oil 2T
• all spice 3/4 tsp
• ground cinnamon 1/2 tsp
• sumac 1/2 T
• lemon 1/2, thinly sliced
• stock/water 100 ml
• salt 3/4 tsp
• pepper 1/2 tsp
• 1/2 organic chicken – cut in quarters or large pieces
• .
• za’atar 1 T
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• [B]
• butter 10g
• pinenuts 25g
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• Parsley 2 T, chopped

Steps

1. Mix [A] together. Marinate for few hours or overnight. (Do this in baking tray if appropriate)
2. When oven is almost pre-heated, transfer chicken onions and marinate onto baking tray/pan. Lie chicken pieces flat, spaced apart, skin side up.
3. Sprinkle za’atar all over
4. Roast 30-40 mins, till chicken is coloured and cooked right.
5. … MEANWHILE…
6. [B] – Melt butter and add pine nuts over moderate heat, stirring constantly till lightly golden.
7. remove pine nuts and place on paper towel to drain excess butter oil.
8. Transfer cooken chicken etcto serving plate.
9. Garnish with the pine nuts, parsley, drizzle of olive oil.
10. opt. Add more sumac and za’atar to taste.

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Reference

• Book: (based on) Ottolenghi: The Cookbook