Description
Ingredients
Scale
- 4 chicken breasts, bone in, skin on
- Salt and pepper
- 3 tbsp Za’atar, divided
- 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, more for later
- 1 tbsp allspice
- 1 tbsp cinnamon
- 1 tsp paprika, more for later
- 7 large garlic cloves, lightly crushed
- 1 medium red onion, sliced or roughly chopped
- 1/2 large lemon, sliced
Instructions
- In a mixing bowl, combine the marinade ingredients.
- Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
- Preheat the oven to 400 degrees F.
- Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za’atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za’atar left for later use).
- Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken’s internal temperature reaches 165 degrees F, it is ready).
- Sprinkle with a little more sumac and the remaining za’atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
Notes
- Browse our Online Shop for quality Mediterranean ingredients including olive oil and spices used in this recipe.
- This recipe is adapted from Ottolenghi: The Cookbook and it is a spin off a chicken dinner from my childhood.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean