Ottolenghi’s Roast Chicken with Za’atar and Sumac

• 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

1. 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.
2. 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.
3. 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.
4. 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!

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