• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Home
  • Recipes
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
You are here: Home / All Recipes / Chicken / Ottolenghi's Roast Chicken with Za'atar and Sumac

Ottolenghi's Roast Chicken with Za'atar and Sumac

December 11, 2017 Updated September 22, 2021 by Lisa 75 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
pinterest pin: roast chicken in a roasting pan with lemon slices, red onion slices and sprinkles of chopped parsley

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 you can do all the prep ahead. The chicken is tender and juicy and the flavors are fantastically delicious!

Close up of a few roast chicken thighs topped with colorful lemon slices, parsley, red onions, pine nuts and za'atar

I love how quickly and easily this recipe comes together. Just throw everything into a big bowl to marinate. You can do this step several hours or up to a day ahead. Then transfer everything into a baking pan and roast.

THE PERFECT DINNER PARTY RECIPE

I've hosted three dinner parties since moving to London three months ago and I served this Ottolenghi's roast chicken with za'atar at all three. My guests all went back for seconds and everyone asked for the recipe, so I decided this was one I had to share. 
 

HOW TO MAKE OTTOLENGHI'S ROAST CHICKEN

  • Slice two red onions and one lemon. Throw them into a big bowl. 
  • Add all the other ingredients: Chicken thighs, spices, olive oil and two crushed garlic cloves
  • Toss the chicken with all the marinade ingredients. Cover the bowl with plastic wrap and pop it in the fridge for at least three hours.
  • Preheat the oven to 400°F. Transfer the chicken and all the marinade ingredients to a baking pan large enough to hold all the chicken pieces without overlapping.
  • 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, until the chicken is golden brown and crisp on top.
  • Toasted pine nuts are a great garnish. You can toast them up ahead of time or while the chicken is roasting. 
plastic bowl filled with chicken thighs, red onions, spices, lemons and garlic.
 
I made a few minor tweaks to the original Ottolenghi recipe.
  • Instead of chicken quarters I used only thighs, just a personal preference.
  • I omitted allspice from my recipe (Ottolenghi uses 1½ teaspoons). I tried it with and without and found the allspice too dominant. I prefer to let wonderful flavors of sumac and za'atar shine through.
  • Also, I discovered that roasting the chicken in a deep roasting pan resulted in juicier chicken and more delicious gravy vs roasting it in a shallow jellyroll pan.
  • The skin doesn't brown as much in the deeper pan but If you're set on crispy skin, simply turn on the broiler for the last few minutes of cooking time until the skin is crisp and brown to your liking.
 
Baking pan with 5 cooked chicken thighs topped with lemon, red onions, pine nuts and spices.

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.

If you are an Ottolenghi fan, don't miss these other delicious Ottolenghi recipes on Panning The Globe:

  • Ottolenghi's Sweet and Spicy Brussels Sprouts
  • Ottolenghi's Turkey Zucchini Meatballs with Lemony Yogurt Sauce
  • Ottolenghi's Turkey Corn Meatballs with Roasted Red Pepper Sauce
  • Ottolenghi's Lentil Salad with Herbs and Feta

close up of a white plate with one chicken thigh, sliced, with a forkful and some veggies

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.

Be sure to follow PANNING THE GLOBE on FACEBOOK, PINTEREST and INSTAGRAM for daily cooking inspiration. 

Print

Ottolenghi's Roast Chicken with Za'atar and Sumac

Print Recipe

★★★★★

4.8 from 23 reviews

Delicious roast chicken thighs recipe with Middle Eastern flavors. Easy. Prep ahead. Worthy of a special occasion.

  • Author: Lisa
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Main Dish
  • Method: Oven Roast
  • Cuisine: Middle Eastern

Ingredients

Units Scale
  • 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
  • 1 ½ teaspoons salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • Topping:
  • 6 tablespoons pine nuts
  • ¼ cup chopped flat-leaf parsley

Instructions

  1. 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.
  2. Preheat oven to 400°F. 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 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)
  3. Make The Topping: While the chicken is roasting, 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 to paper-towel-lined plate, to absorb the oil.
  4. 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.

 

« Cauliflower Casserole with Kale and Quinoa
Your Favorite Recipes of 2017 »

Filed Under: All Recipes, Chicken, Entertaining, Fall Favorites, Israel, Lunch and Brunch, main course, Most Popular Recipes Tagged With: dairy-free, gluten-free, Ottolenghi, paleo

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Christabel Harley

    July 24, 2022 at 6:30 am

    I use Ras el hanout instead of zatar it’s delicious

    ★★★★★

    Reply
    • Lisa

      July 25, 2022 at 6:28 am

      Interesting! I'm glad you enjoyed!

      Reply
  2. Ailene

    July 14, 2022 at 10:22 pm

    I love to follow this recipe for my sir and madam love this chicken recipe so much for dinner parties and easy to prepare.Thank you so much Ottolenghi.

    Reply
  3. Liz K

    June 28, 2022 at 3:59 pm

    I adore this recipe! This is one of my go-to dinner party chicken recipes - along with chicken marbella. Thank you and thanks to Ottolenghi!

    ★★★★★

    Reply
  4. Gillian

    June 28, 2022 at 10:34 am

    Very disappointed it tastes so 'bleh' and I keep thinking I must have left out an ingredient like chillies or something like that. It has minimal flavour and in fact is a ittle sweet. I think ai might have to eat it with hot sauce.

    ★★★

    Reply
    • Lisa

      June 28, 2022 at 4:12 pm

      I'm sorry you were disappointed - Everyone's tastes are different. I hope the hot sauce helped.

      Reply
  5. Heloise

    June 16, 2022 at 6:19 am

    I absolutely love this recipe, it never disappoints! The only substitute I make is sunflower seeds instead of pine nuts, as I always have some and they are much cheaper. I think half a lemon is enough. We have it with any kind of flat bread, plain rice, green salad, coleslaw, and last time, with a Pinot Grigio rosé (dry and not too fruity)! Thanks so much for this Ottolenghi recipe.

    ★★★★★

    Reply
  6. Rosie Houston

    May 21, 2022 at 4:05 am

    I love this recipe. What do you normally serve it with at your dinner parties?
    Thank you!

    Reply
    • Lisa

      May 25, 2022 at 10:37 am

      Hi Rosie - I'm so glad you love the recipe! For dinner parties I will often serve the chicken with this shredded kale salad https://www.panningtheglobe.com/raw-kale-salad-honey-lemon-parmesan/ and either mashed potatoes, smashed potatoes, rice, or this roasted potato-cauliflower dish https://www.panningtheglobe.com/roasted-cauliflower-potatoes-chickpeas-kalamata-olive-vinaigrette/. This tricolore salad https://www.panningtheglobe.com/insalata-tricolore/ also works really well with the Ottolenghi chicken. I hope this helps - enjoy!

      Reply
  7. Chris David

    March 11, 2022 at 1:28 am

    Its really a nice recipe try this one also https://www.beckandbulow.com/smoked-king-salmon-heavenly-scrambled-eggs/

    ★★★★★

    Reply
  8. Rhonda

    January 29, 2022 at 10:16 pm

    This is delicious! And easy. I had never used za'tar or sumac, now I am a convert. I like the fact that this recipe can be prepped hours beforehand, then you just pop it in the oven and wait. Relax, have a glass of wine while waiting for guests to arrive and then pull that very fragrant, visually appealing dish of chicken out--perfect ! I was out of the pine nuts one and so just left off the topping ---still delicious! I am giving this recipe as a gift, printing it out, adding my own notes, including a little jar of pine nuts and little jar of the spices premixed and ready to go. I like it that much. One suggestion, a big lemon can overwhelm it, if using a big lemon, maybe on only half or three-quarters of it. I have used white onions, too, when I did not have a red onion-- still very, very good. Used cilantro once instead of parley--still delicious.

    ★★★★★

    Reply
    • Lisa

      January 31, 2022 at 6:28 am

      Hi Rhonda - It's so great to read your note - I love the way you describe all the great things about this recipe and I agree with all of it!
      And what a lovely idea for a gift, with the jar of pine nuts and spices.

      Reply
  9. Ozzy

    November 09, 2021 at 10:54 am

    Hi, can I use beef bone broth instead of the chicken?

    Reply
    • Lisa

      November 09, 2021 at 11:04 am

      Yes, that will work.

      Reply
  10. Beck & Bulow

    November 07, 2021 at 2:21 am

    I first found this recipe while looking for dairy-free options for my toddler with a milk allergy. Two and a half years later, he’s outgrown the allergy, but these chicken thighs remain a family favourite. Great for a quick weeknight supper, and I’ve also used when having guest for dinner. They loved them! We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com

    ★★★★★

    Reply
  11. Christina

    September 05, 2021 at 8:51 am

    I love Ottolenghi too!! I only have 2 of his books though. Thank you so much for sharing this recipe. I did it with the allspice and absolutely loved it.

    ★★★★★

    Reply
    • Lisa

      September 05, 2021 at 10:36 am

      I'm so glad you loved it Christina! Great to hear 🙂

      Reply
  12. restaurantthatdeliversnearme.website

    August 30, 2021 at 10:09 pm

    Nice recipe. Thx

    Reply
  13. Sophie H

    August 27, 2021 at 4:23 am

    Delicious recipe, but very lemony. I loved it but my husband found the lemon overwhelming. Paired well with the New Zealand Marlborough Sauvignon Blanc.

    ★★★★

    Reply
  14. Pamela B. Zane

    November 11, 2020 at 11:40 pm

    Any suggestions for making this recipe for 12 people?? Thank you.

    Reply
  15. Andy

    October 18, 2020 at 10:29 pm

    Just out of interest, what did you serve as sides with the chicken?
    Thanks

    Reply
  16. marge

    September 23, 2020 at 8:46 pm

    What wine would you recommend to go with this recipe? Thanks!Mar

    Reply
    • Lisa

      September 24, 2020 at 6:11 am

      Hi Marge, I'm not a wine expert. I often ask the folks at my neighborhood liquor store for recommendations. But when I serve this dish at my house we often have it with a crisp dry white wine. The dish is so full of intense flavor, it calls out for something crisp and a little citrusy like a New Zealand Sauvignon Blanc. I hope that helps. Enjoy!!

      Reply
  17. Katy

    September 20, 2020 at 9:34 am

    Hi
    I have been making this ottolengui recipe for years in the bbq (grill). Instead of the oven we put it on the coal BBQ, blacken it and cook it and it's amazing. We have moved and no longer have outdoor space so I took your recommendation and whacked it up at the end to broil and it was as amazing! Thanks for the tip!

    Reply
  18. Jessica Famulak

    August 20, 2020 at 1:10 pm

    Absolutely delicious, subtle beautiful flavors come through with an amazing juicy chicken, an absolute winner! Keeping this recipe for ever

    ★★★★★

    Reply
    • Lisa

      August 20, 2020 at 3:59 pm

      I'm so glad you enjoyed!

      Reply
  19. Rob Waters

    August 14, 2020 at 8:37 pm

    It's so hot today that I don't want to turn on the oven but cook this on a gas barbecue instead. Any advice?

    Reply
    • Lisa

      August 15, 2020 at 7:31 am

      Hi Rob, The gas grill can be used in place of your oven. Preheat it to medium or medium-high. Check the temperature gauge and play with the knobs until you get it to around 400. Then put your pot in and close the top. You should be able to follow the directions in the recipe for timing. I hope this helps. Enjoy!

      Reply
  20. Joe Alessi

    July 04, 2020 at 11:06 am

    Prepping this now for Sunday lunch tomorrow. I'm using a whole chicken and putting it all into a giant ziplock bag to marinate and then going to sit it onto a beercan on a foil tray and fire up the BBQ!

    Reply
    • Lisa

      July 04, 2020 at 11:08 am

      Wow Joe, that sounds so festive and delicious! I hope you come back and let us know how it turns out!

      Reply
  21. Yaël

    May 14, 2020 at 7:34 pm

    Hi!
    I want to use chicken breast instead of thighs. What ratio of white chicken breast to thighs would you recommend?
    Thanks so much!

    Reply
    • Lisa

      May 15, 2020 at 6:11 am

      My guess is 6 breasts vs 8 thighs, but you may be able to use the same amount of breasts as thighs (8) - It depends on their size. What's important is that they fit in your roasting pan in a single layer. I hope this helps. Enjoy!

      Reply
  22. Stanley Weinberg

    April 18, 2020 at 3:36 pm

    So juicy and a nice change from simple roast chicken.

    ★★★★★

    Reply
  23. Stanley Weinberg

    April 17, 2020 at 2:40 pm

    Hi Lisa,
    I'd like to make this recipe for tonight but before starting I just wanted to ask a question. Can I omit the Sumac and use the zaatar instead in both the marinade and topping. My zaatar has some sumac in it already. Also, I have Vidalia and white onions on hand. Should be ok is my guess. Thanks a bunch! Stan

    Reply
    • Lisa

      April 18, 2020 at 8:12 am

      Hi Stanley, yes you can omit the sumac and it will still be delicious! I hope you enjoy - let me know! (I just realized I probably answered you too late. Sorry about that. I hope dinner was great!)

      Reply
    • Stanley Weinberg

      April 19, 2020 at 12:00 pm

      I made this yesterday sans sumac (and eating more of it now, albeit cold) and it's quite delicious. I think next time I'll either add the sumac per the recipe or increase the lemon. The zaatar by itself is a little too earthy without the citrus flavor balancing the overall taste.

      ★★★★★

      Reply
      • Lisa

        April 19, 2020 at 12:33 pm

        I'm so glad you enjoyed despite the lack of sumac. Maybe try squeezing some fresh lemon juice over the leftovers?

  24. Jane

    March 21, 2020 at 1:17 am

    This is a wonderful recipe and it's one of the easiest things to make ever. It's been in our regular rotation for a while so I thought I'd pop by and leave a review! Thank you so much!!

    ★★★★★

    Reply
    • Lisa

      March 21, 2020 at 8:45 am

      Hi Jane, I'm so glad to hear that you've been enjoying and that it's a regular at your house. Thank you so much for popping by to let me know 🙂

      Reply
  25. Ed

    March 18, 2020 at 5:42 pm

    Found this recipe when I was looking for something special to do with chicken. It was absolutely fantastic! Thanks so much for sharing. I am adding this to the standing rotation.

    ★★★★★

    Reply
  26. Marilyn

    March 17, 2020 at 1:10 am

    this recipe is one of my favourites and also the family love it
    have made it several times

    ★★★★

    Reply
  27. Natalie

    January 25, 2020 at 3:47 am

    I'm going to make this but my partner prefers chicken breast. Would that work? Would I have to amend anything if I used chicken breast? Thank you.

    Reply
  28. WENDY WISE

    January 13, 2020 at 2:08 pm

    If I wanted to use the allspice, how much should I use and have any of the other quantities been adjusted?

    Reply
    • Lisa

      January 16, 2020 at 3:18 am

      Hi Wendy, Ottolenghi uses 1 1/2 teaspoons of allspice. No other adjustments are needed.

      Reply
      • WENDY

        January 23, 2020 at 6:40 am

        Thanks Lisa, will let you know how it goes!!

      • Wendy

        July 04, 2020 at 5:57 am

        Very easy to make and delicious. I added all the allspice and made it with chicken breasts and toasted the pine nuts in dry pan, no oil needed, they contrast beautifully with the tangy sauce. I’ll definitely make it again

        ★★★★★

  29. Carl

    January 03, 2020 at 1:36 pm

    Local middle eastern grocery store sells five types of Za'atar.
    What key herbs and spices should I look for in the ingredient list?

    Really enjoying these recipes... Carl

    Reply
  30. George

    November 17, 2019 at 8:50 am

    Hi
    Going to try recipe tonight, quick question what is chicken broth - Waitrose does a fresh chicken stock is that ok
    Thanks George 🍽🍽🥂

    Reply
    • Lisa

      November 18, 2019 at 6:40 am

      Hi George, sorry if this reply is too late. Yes, fresh chicken stock is great to use!

      Reply
  31. Karen

    November 13, 2019 at 11:57 pm

    Hi,

    I was wondering what we do with the ground cinnamon?

    Thanks,

    Reply
    • Lisa

      November 14, 2019 at 6:35 am

      Hi Karen,
      I apologize if the recipe is unclear. Include the cinnamon in the marinade with all the other ingredients - everything goes into one big bowl to marinate except the toppings.

      Reply
  32. Debbie

    October 11, 2019 at 5:27 pm

    Hiya

    CaN you share which spices to add? I see 5spice mentioned and zags rand sumac. Any others?

    Thanks,
    Debbie

    Reply
  33. Donna

    September 05, 2019 at 1:58 pm

    Could you brown the thighs in a pan prior to roasting, rather than broil them afterwards?

    Reply
    • Lisa

      September 06, 2019 at 8:59 am

      Hi Donna, yes, I think that's a great idea!

      Reply
  34. JC

    April 30, 2019 at 4:19 pm

    This sounds lovely. If I wanted to turn these into skewers (for a larger crowd), do you think it would still work? Chicken thigh skewers?

    Reply
    • Lisa

      April 30, 2019 at 4:54 pm

      Yes I do! Are you planning to cook these on the grill? I think this recipe would work very well with boneless, skinless chicken thighs marinated for a few hours and then skewered and cooked on the grill. Be sure to grill the onions and lemon slices too - they'll be delicious and look nice on a platter. Maybe you can grill them in a vegetable basket? Let me know how it turns out!

      Reply
  35. Linda

    March 19, 2019 at 2:45 pm

    Have made this many times. Fantastic!

    ★★★★★

    Reply
  36. Alex G

    January 28, 2019 at 10:45 am

    An Ottolenghi recipe that doesn't have 7 pages of ingredients from 45 countries? Count me in. This is some awesome chicken.

    ★★★★★

    Reply
  37. Ed Correll

    June 07, 2018 at 2:16 pm

    I mostly like chicken pan fried southern style or barbecued on the grill. However, I can eat chicken prepared this way and with yogurt rice all the time. My new favorite chicken. Thanks for the cooking ideas.

    Reply
  38. Graciely Santos

    May 31, 2018 at 8:38 am

    I intend to prepare this recipe for my friends on Saturday night. What would you recommend as a side dish?

    Thanks for sharing. I think the idea of the chicken tights is amazing! 🙂

    Reply
    • Lisa

      June 01, 2018 at 6:18 pm

      I've served it with this recipe for roasted potatoes, cauliflower and chickpeas https://www.panningtheglobe.com/roasted-cauliflower-potatoes-chickpeas-kalamata-olive-vinaigrette/ You could also serve it with simple mashed potatoes or rice and a green salad - that would be perfect! I also love it with this carrot salad on the side https://www.panningtheglobe.com/moroccan-raw-carrot-salad/ I hope you enjoy!!

      Reply
  39. Monique Simmer

    May 26, 2018 at 5:19 pm

    This is a wonderful recipe, very easy to make! My family and guests loved it! Thank you for posting it!

    ★★★★★

    Reply
    • Lisa

      May 26, 2018 at 6:48 pm

      Great! I'm glad you enjoyed the recipe. I love making this dish for company too - so easy and always a crowd pleaser. Thanks for your comment!

      Reply
  40. Amy Shon

    May 14, 2018 at 10:35 pm

    nutritional info would be really helpful

    Reply
    • Lisa

      May 15, 2018 at 4:38 am

      Thanks Amy. Very good suggestion. In fact I'm in the process of providing nutritional information for all of my recipes and since you asked, I decided to start with this recipe. Check the recipe and I hope you will find all the nutritional information you're looking for. Please let me know if there is anything more you'd like included.

      Reply
  41. nina mayer

    February 11, 2018 at 6:35 pm

    Delicious!! I will definitely make this again,

    ★★★★★

    Reply
    • Lisa

      February 12, 2018 at 6:21 am

      That's great news! So glad you enjoyed xx

      Reply
  42. Lisa Huff

    January 18, 2018 at 8:27 pm

    I want it all! Looks soooo good!

    Reply
  43. Carol

    December 30, 2017 at 8:52 pm

    Just made this tonight. So good!

    Reply
  44. Aria

    December 30, 2017 at 2:09 am

    Hi Lisa,This recipe is so beautiful and delicious!I just made it today. Thanks.

    ★★★★

    Reply
    • Lisa

      December 30, 2017 at 7:02 am

      Thanks Aria - I'm so glad to hear that you enjoyed the chicken. Happy New Year!

      Reply
  45. Erica

    December 29, 2017 at 5:57 am

    Great recipe. Made this last night (one-half recipe) and it turned out perfectly. The directions are easy to follow and the taste was delicious. This would make a great week day meal - just be sure to do the marinade before going to work in the morning!

    ★★★★★

    Reply
    • Lisa

      December 29, 2017 at 7:55 am

      I agree! This would be a great week day meal. I'm glad you enjoyed. Thanks so much for coming back to leave a note!

      Reply
  46. Brook

    December 13, 2017 at 1:47 pm

    Sounds delicious, Lisa, and definitely on my to-try list.

    One concern: Za'atar already contains sumac. So I would have thought adding more might make the dish too citrusy. I'll try it your way first, but still......

    Reply
    • Daniel

      March 10, 2019 at 7:00 am

      Za'atar does nor contain Sumak. Sumak is a red spice with an aromatic citrus quality.

      ★★★★★

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

MOST POPULAR RECIPES

  • Ottolenghi's Roast Chicken with Za'atar and Sumac
  • Award Winning White Chicken Chili
  • Eddie's Award Winning Chili
  • Indian Lamb Biryani
  • The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • Healthy Shepherd's Pie
  • Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

  • 133
7488 shares