A friend steered me towards this recipe and it was quite good. A couple of notes: I cooked it slightly longer than the recipe required, and next time, I’d brown the skin a little under the broiler, as it was a little flabby. I forgot to include the accompanying Greek yogurt sauce recommended and we didn’t miss it.
- 1 chicken, divided into quarters: breast and wing, leg and thigh (note: I ended up cutting this into eighths when I served it just because the portions ended up really large)
- 2 red onions, thinly sliced
- 2 cloves garlic, crushed
- 4 tbsp olive oil, plus extra for drizzling
- 1 1/2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tbsp sumac
- 1 lemon, thinly sliced
- scant 1 cup stock or water
- 1 1/2 tsp salt, plus extra
- 1 tsp freshly ground black pepper
- 2 tbsp za’atar
- 4 tsp unsalted butter
- 6 tbsp pine nuts
- 4 tbsp chopped flat-leaf parsley
In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.
Preheat the oven to 400°F. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through. Note: Mine took closer to 50 minutes.
Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the fat.
Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. You can sprinkle on more za’atar and sumac, if you like.