Za’atar Roast Chicken | Garlic Yogurt Sauce

Za’atar is one of my all time favorite spices! If you’re not familiar with it, you should try it. There are several variations available but the spice mixture commonly includes Sumac, toasted sesame seeds, Mediterranean thyme, Greek oregano and marjoram.

The flavors of this chicken are sublime and perfect, paired with a garlicky, yogurt sauce and lightly, charred pita.

Zaatar-Sumac-Roast--Chicken-Slider-2

Try these additional recipes using Za’atar, Crispy Za’atar Chicken Wings, Crispy-Creamy Hasselback Potatoes, Thyme Roasted Za’atar Potatoes.

Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, resealable plastic bag or large bowl; season with salt and pepper. Chill at least 2 hours. DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining around chicken.

Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.

Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.

Slice chicken breasts, if desired. Plate chicken with roasted onion and lemon, top with pine nuts and parsley. Serve with yogurt sauce and charred pita.

 

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Za’atar Roast Chicken | Garlic Yogurt Sauce

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

Scale

Ingredients

GARLIC YOGURT SAUCE

  • 4 garlic cloves
  • 1 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper

CHICKEN AND ASSEMBLY

  • 1 3½–4-lb. chicken, cut into 8 pieces
  • 2 medium red onions, thinly sliced
  • 2 cloves garlic smashed
  • 1 thin skinned lemon, thinly sliced, seeds removed
  • 1 tablespoon ground sumac
  • 1½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup low-sodium chicken broth
  • ¼ cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground
  • black pepper
  • 2 tablespoons za’atar
  • 2 tablespoons unsalted butter
  • ¼ cup pine nuts
  • 23 round pita breads, lightly charred and cut into quarters
  • ½ cup of coarsely chopped parsley

Instructions

GARLIC YOGURT SAUCE

  1. Using a pestle and mortar smash the garlic cloves with 1 teaspoon of salt into a smooth paste. Mix with the yogurt and lemon juice, add pepper and additional salt to taste.

CHICKEN AND ASSEMBLY

  1. Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, resealable plastic bag or large bowl; season with salt and pepper. Chill at least 2 hours. DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
  2. Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining around chicken.
  3. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.
  4. Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
  5. Slice chicken breasts, if desired. Plate chicken with roasted onion and lemon, top with pine nuts and parsley. Serve with yogurt sauce and charred pita.

Notes

Attributed From | Yotam Ottolenghi
Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Nutrition

  • Serving Size: 6

 

Coming soon!