Ottolenghi’s Roast Chicken with Za’atar and Sumac

PREP TIME

20 minutes

COOK TIME

40 minutes

SERVES

4-6 people

Ingredients

1 large chicken, quartered
2 red onions, peeled and thinly sliced
2 garlic cloves, crushed
60ml olive oil, plus extra for serving
3 tbsp The Spice People’s Middle Eastern Za’atar
1 tbsp The Spice People’s Sumac
1 lemon, thinly sliced
200ml chicken stock
Salt and pepper
20g unsalted butter
50g pine nuts, for serving
20g parsley roughly chopped, for serving

The love this recipe

Ottolenghi is a favourite chef of mine and I just love his use of flavours and fresh ingredients to make healthy, delicious dishes.

In this recipe, he uses Za’atar as well as extra spices however, as our Middle Eastern Za’atar blend already has such a wonderful blend of spices and flavours, I decided to omit them and add in extra Za’atar instead. I did however, add in the extra Sumac as I just love its lemony zingy flavour but you can also just add a little extra Za’atar instead.

Serve alongside any veg, rice or lentil dish and enjoy!

Directions

In a big bowl, mix the chicken with the onions, garlic, olive oil, sumac, lemon, stock, a teaspoon and a half of salt and a good grind of pepper, then leave in the fridge to marinate for a few hours or overnight.
Heat the oven to 220°C. Put the chicken, skin side up, in a large oven tray. Pour in the marinade and sprinkle the za’atar on top. Roast for 30-40 minutes, until its coloured and just cooked through.
Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over a moderate heat, stirring constantly, until golden. Transfer to a plate lined with paper towel to drain.
Transfer the hot chicken and onions to a platter and scatter over the nuts, parsley and a drizzle of oil. If you like, sprinkle with more za’atar and sumac before serving. Serve with a side salad or roasted veg and enjoy!