Here’s an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za’atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it’s a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
Ottolenghi has been my chef-hero for years. Now that I live in London, his home city, I find myself wanting to cook his beautiful Middle Eastern recipes more than ever. I brought very few cookbooks with me overseas but my entire Ottolenghi cookbook collection made the cut. This roast chicken recipe comes from Ottolenghi: The Cookbook – his first cookbook and one of my favorites.
Here’s the recipe for Ottolenghi’s Roast Chicken with Za’atar and Sumac. If you try this recipe I hope you come back to leave a rating and a comment. I’d love to know what you think.
- 8 chicken thighs with skin and bones, trimmed of excess fat and loose skin
- 2 red onions, thinly sliced
- 1 lemon, thinly sliced
- 2 large cloves of garlic, crushed
- 5 tbsp olive oil, divided
- 2 tablespoons za'atar plus more to taste
- 1 tablespoon sumac
- 1 teaspoon ground cinnamon
- 1 cup chicken broth
- 1½ teaspoons salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 6 tablespoons pine nuts
- ¼ cup chopped flat-leaf parsley
- In a large bowl, mix the chicken with the onions, lemon, garlic, 4 tablespoons olive oil, spices, chicken broth, salt, and pepper. Leave in the fridge to marinate for at least 3 hours or overnight.
- Preheat the oven to 400°F. Transfer the 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 thighs should be skin side up. Roast for 35 to 40 minutes, until the chicken is just cooked through. If you like the skin browned, turn the oven up to broil 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)
- Make The Topping: While the chicken is roasting, make the topping. Line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer nuts to paper-towel-lined plate, to absorb the oil.
- To Serve: Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za-atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.