Roast Chicken with Sumac, Za’atar & Lemon

Roast Chicken with Sumac, Za'atar & Lemon

Soon I’m going to be posting the cake that I made for Tova’s birthday, but I wanted to get at least one non-dessert recipe up so I don’t have two birthday cake posts back-to-back.

I’ve been horrible about blogging regularly lately, and I’m so sorry about that! I miss it, but for some reason I just haven’t been feeling very inspired lately. I’m hoping that with the longer days, and the spring/summer produce that’s coming into season, I’ll get back into it and start posting more often.

In the meantime I’d like to share this recipe I made a few weeks back, which was absolutely delicious, and made the house smell wonderful.

Roast Chicken with Sumac, Za'atar & Lemon

Roast Chicken with Sumac, Za’atar & Lemon

8 bone-in, skin-on chicken thighs

2 red onions, thinly sliced

2 cloves garlic, crushed

1/4 cup extra virgin olive oil, plus extra for drizzling

1 1/2 teaspoons ground allspice

1 teaspoon ground cinnamon

1 tablespoon sumac

1 lemon, thinly sliced

Scant cup chicken stock or water

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons za’atar

4 tablespoons chopped flat-leaf parsley

1. In a large bowl or gallon-sized ziptop bag, combine the chicken, onions, garlic, olive oil, allspice, cinnamon, sumac, lemon, stock or water, salt, and pepper. Cover or seal, and marinate in the fridge for several hours or overnight.

2. Preheat oven to 400°F. Place the chicken skin side up on a large sheet pan, making sure that the chicken pieces are laying flat and are spaced well apart from each other. Add the rest of the ingredients from the bowl/bag in between the chicken pieces, ans sprinkle everything with the za’atar. Roast for 30 to 40 minutes, until the chicken is cooked through.

3. Transfer everything to a serving plate, sprinkle with the parsley, and drizzle with olive oil. You can also sprinkle with additional za’atar and/or sumac, if desired.

Makes 4 servings

Adapted from Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi
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6 thoughts on “Roast Chicken with Sumac, Za’atar & Lemon

  1. so pretty! i love they way you plated that, too: gorgeous and rustic and perfect. do you know i don’t currently own za’atar OR sumac? None: this will have to change. i just roasted a chicken last week, but it was wayyyy boring: salt, pepper, lemon. obviously i need to up my chicken game a little bit. :)
    don’t feel bad about not posting: i’ve been pretty open about just not feeling it right now, and it seems like we’re not the only ones. take your time (but not too long because i must see Tova’s cake!

  2. Sumac is such an underrated/underused ingredient and it’s SO GOOD – This looks so homey and comforting and spring-y and delicious all at once. And let’s be real here, who is gonna be mad about two birthday cakes back to back? WHO? ;)

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