Za'atar Roast Chicken with Green Tahini Sauce

middle eastern chicken kid-friendly dinner bon appétit sugar conscious peanut free soy free no sugar added small plates

Yotam Ottolenghi

6 servings

Source

Ingredients

2 garlic cloves, smashed

1 cup (lightly packed) flat-leaf parsley leaves with tender stems

1/2 cup tahini

1/4 cup fresh lemon juice

Kosher salt

1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs

2 medium red onions, thinly sliced

2 garlic cloves, smashed

1 lemon, thinly sliced, seeds removed

1 tablespoon sumac

1 1/2 teaspoons ground allspice

1 teaspoon ground cinnamon

1 cup low-sodium chicken broth or water

1/4 cup olive oil, plus more for drizzling

Kosher salt, freshly ground pepper

2 tablespoons za'atar

2 tablespoons unsalted butter

1/4 cup pine nuts

6 pieces lavash or other flatbread

Za'atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Method

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Do ahead: Sauce can be made 1 day ahead. Cover and chill.

Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.

Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za'atar and roast until chicken is browned and cooked through, 45–55 minutes.

Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.

Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.

Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.