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CHICKEN - Za’atar Roast Chicken with Green Tahini Sauce
Nb persons: 6
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| Za’atar Roast Chicken with Green Tahini 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. PUBLISHED: AUGUST 2014 BON APPETIT GREEN TAHINI SAUCE | |
| 2 cloves | garlic, smashed |
| 1 cup (lightly packed) | flat-leaf parsley leaves with tender stems |
| ½ cup | tahini |
| ¼ cup | fresh lemon juice |
| Kosher salt | |
| CHICKEN AND ASSEMBLY 1 3½–4-lb. chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs | |
| 2 medium | red onions, thinly sliced |
| 2 cloves | garlic smashed |
| 1 | lemon, thinly sliced, seeds removed |
| 1 tablespoon | ground sumac |
| 1½ teaspoon | ground allspice |
| 1 teaspoon | ground cinnamon |
| 1 cup | low-sodium chicken broth or water |
| ¼ cup | olive oil, plus more for drizzling |
| Kosher salt | |
| freshly ground black pepper | |
| 2 tablespoons za’atar | |
| 2 tablespoons | unsalted butter |
| ¼ cup | pine nuts |
| 6 pieces | lavash or other flatbread |
INGREDIENT INFO
Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.
GREEN TAHINI SAUCE
Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
CHICKEN AND ASSEMBLY
Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and 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. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
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