Za’atar Roasted Chicken
This is a one-skillet chicken dinner that will have your taste buds dancing. This citrus-based marinade with all sorts of interesting spices is the key to this recipe’s success. The marinade acts as a tenderizer to the chicken, meanwhile, infusing it with awesome flavors.
4 chicken breasts or 6 chicken thighs, bone in, skin on
Salt and pepper
1 - 2 tbsp Za’atar spice
2 tbsp toasted shaved almonds
1 tbsp toasted pine nuts
1/2 cup chopped fresh parsley leaves
For the Marinade
2 lemons, juice of
2/3 cup extra virgin olive oil
1 Tbsp Sumac
1 Tbsp allspice
1 Tbsp cinnamon
1 tsp paprika
7 (or more) large garlic cloves, lightly crushed. ( I normally double the garlic.)
1 medium red onion, sliced or roughly chopped
1/2 to 1 large lemon, thinly sliced
In a mixing bowl, combine the marinade ingredients.
Place the chicken in a deep dish, sprinkle with salt and pepper and cover with the marinade. Cover and place the chicken in the fridge for at least four hours or overnight. Turn the chicken over halfway through the marinating process.
Preheat the oven to 400 degrees F.
Transfer the chicken and the marinade to a baking dish or a cast iron skillet. Now sprinkle 1 - 2 tbsp of the za’atar evenly over the chicken.
Place the chicken in the 400 degrees F heated-oven; roast for 40-45 mins (internal temperature reaches 165 °F.)
Remove from heat. Let it rest for 5 to 10 minutes. Garnish with the toasted nuts and fresh parsley. Enjoy!
What to serve with this delectable masterpiece? Try rice and peas, roasted potatoes, fresh Greek style salad or pita bread.
Photo and recipe adapted from The Mediterranean Dish