Za’atar is a middle-eastern spice blend that comprises of spices like cinnamon, cumin, sumac, oregano, sesame seeds and thyme. If you walk into a supermarket in the Middle east, you can easily grab a packet of za’atar… Of course that’s how I got my packet of za’atar haha and it was a real easy job to put this delicious chicken dish together. If you want to make this dish but don’t have za’atar in your pantry, a quick little google search will give you an easy recipe to make some za’atar. Some toasted pita dunked in olive oil and the za’atar is just super delicious.
My family loves roast chicken, so this is a great little recipe to make for dinner. Cook the chicken till it’s crispy on the outside and the flesh is cooked through and white on the inside. Don’t over cook it and dry it out. The chicken was juicy and tender. Just make sure you give the chicken some time to marinate to ensure all the delicious flavour gets in the meat.
Hope you enjoy this delicious chicken meal idea.
- In a large bowl mix together all the ingredients under the marination list.
- I used 1/4 chickens as its nice to serve as individual pieces to the guests and it looks pretty when stacked up on a plate (not that’s really important haha) … You can also use 1/2 chickens, chicken drumsticks or thighs. Leave the skin on and make sure the meat has bones in it.
- Place the chicken in the marinade and coat it well with the delicious marinade. I placed it in the fridge to marinate for a couple of hours. You can leave it over night and cook it the next day.
- When you are ready, preheat the oven to 200C
- Place the chicken along with all the marinade, onion and lemon pieces in a baking pan and bake until the chicken is cooked through. The skin was crispy and brown and when I pierced through to check the flesh was white. So about 30-40mins for my 1/4 chicken pieces.
- In the mean time toast the almond and pine nuts and set aside. Also cut up the parsley leaves.
- When the chicken is cooked through, transfer the chicken along with the cooked lemon and onion pieces onto a serving tray.
- To garnish: I sprinkled the left over za’atar and sumac, the toasted pinenuts and almonds and the freshly chopped parsley.
- Add a fresh salad and some pita and you have an amazing dinner 🙂