Ottolenghi's Sumac and Za'atar roasted chicken (Father/son cooking)

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides acidity similar to sumac.

za'atar

🥗Healthier: mixed dried herbs

💰Cheaper: oregano

Mixed dried herbs can mimic za'atar's flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in place of fresh for convenience.

In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.

Preheat oven to 400°F/200ºC. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through. If you want the skin more browned, turn oven up to broil/grill for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)

While the chicken roasts, toast the pine nuts. Line a plate with a double layer of paper towels. Heat remaining tablespoon of oil in a small frying pan over medium heat. Add pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate to absorb oil.

To Serve, transfer chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za'atar (if you like), chopped parsley and toasted pine nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens