Ottolenghi’s Roast Chicken with Za’atar and Sumac
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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!
Spices used in this recipe
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Middle Eastern Za’atar – Mild
Product Description
Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.
$3.45
Method
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!
