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Home » Recipes » Chicken

Ottolenghi's Roast Chicken with Za'atar and Sumac

December 11, 2017 Updated November 20, 2022 by Lisa Goldfinger 91 Comments This post may contain affiliate links

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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:

  • Coconut Curry Red Lentil Soup by Ottolenghi
  • 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. 

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Ottolenghi's Roast Chicken with Za'atar and Sumac


★★★★★

4.8 from 29 reviews

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 4-6 1x
Print Recipe

Description

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


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.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Oven Roast
  • Cuisine: Middle Eastern

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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

Reader Interactions

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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. restaurantthatdeliversnearme.website

    August 30, 2021 at 10:09 pm

    Nice recipe. Thx

    Reply
  7. 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
  8. Pamela B. Zane

    November 11, 2020 at 11:40 pm

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

    Reply
  9. Andy

    October 18, 2020 at 10:29 pm

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

    Reply
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. Stanley Weinberg

    April 18, 2020 at 3:36 pm

    So juicy and a nice change from simple roast chicken.

    ★★★★★

    Reply
  17. 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?

  18. 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
  19. 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
  20. 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
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