Roast Chicken with Sumac, Za’atar and Lemon

This one is from Ottolenghi – and it is amazing!! I made a few minor changes, used boneless, skinless chicken thighs, toasted pine nuts and a little less oil. The flavor is amazing so be sure to get the spices!

2 lb chicken thighs
1 red onions, thinly sliced
2 garlic cloves, crushed
4 TBSP olive oil, plus extra for drizzling
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 TBSP sumac
1 lemon, thinly sliced
1 c chicken stock
1 1/2 tsp salt
1 tsp pepper
2 TBSP za’atar
1/4 c pine nuts, toasted
4 TBSP chopped flat leaf parsley

In a gallon zip lock combine onion, garlic, olive oil, stock, spices, sliced lemon and chicken. Leave in fridge for a few hours, turning several times.

Preheat oven to 400. Transfer chicken and marinade into a pan that will hold the chicken in a single layer. Roast for 30 – 40 minutes until cooked through.

Finish with parsley, pine nuts and a drizzle of olive oil.

Serves 6.


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