Za'atar Roast Chicken with Green Tahini Sauce
Recipe GLPR5227697ae6dfbf
Succulent roasted chicken seasoned with warm spices and za'atar, served alongside caramelized red onions and lemon slices. A creamy green tahini sauce made from parsley, garlic, and lemon juice drapes over the chicken, while toasted pine nuts in brown butter add rich, nutty texture. Served with warm flatbread for a complete Middle Eastern-inspired meal.
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Ingredients
1 whole or 4 pieces One 3½–4-pound whole chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
1 cup Flat-leaf parsley leaves with tender stems, lightly packed
2 cloves Garlic cloves, smashed
1½ teaspoon Ground allspice
1 teaspoon Ground cinnamon
to taste Kosher salt
to taste Freshly ground black pepper
6 pieces Lavash or other flatbread
1 whole Lemon, thinly sliced with seeds removed
¼ cup Fresh lemon juice
1 cup Low-sodium chicken broth or water
¼ cup Olive oil
¼ cup Pine nuts
2 medium Medium red onions, thinly sliced
1 tablespoon Sumac
½ cup Tahini
2 tablespoon Unsalted butter
2 tablespoon Za'atar
Directions
Prepare the green tahini sauce: Pulse the smashed garlic, parsley, tahini, lemon juice, and ½ cup of water together in a food processor until the mixture reaches a smooth consistency resembling thin mayonnaise. Add more water if needed to achieve the desired consistency. Season with kosher salt to taste. Transfer to a serving bowl. This sauce can be made up to 1 day ahead; cover and refrigerate until ready to serve.
Marinate the chicken: Preheat your oven to 400°F. In a large resealable plastic bag, combine the chicken pieces, sliced red onions, smashed garlic, lemon slices, sumac, ground allspice, ground cinnamon, chicken broth, and olive oil. Seal the bag and shake to coat all ingredients evenly. Season generously with kosher salt and freshly ground black pepper. Refrigerate for at least 2 hours, or up to 1 day ahead if preparing in advance.
Assemble for roasting: Transfer the marinated chicken, onions, garlic, and lemon from the bag onto a rimmed baking sheet, spreading them in a single layer. Pour any remaining marinade over and around the chicken pieces.
Season and roast the chicken: Sprinkle the za'atar evenly over the chicken. Place in the preheated 400°F oven and roast for 45–55 minutes, until the chicken skin is deeply browned and the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
Prepare the brown butter pine nuts: While the chicken roasts, melt the unsalted butter in a small skillet over medium-high heat. Once melted, add the pine nuts and cook, stirring frequently, for about 4 minutes. Watch carefully as the butter foams and then turns golden brown, and the pine nuts become golden and fragrant. Season with a pinch of kosher salt. Remove from heat immediately to prevent burning.
Finish and serve: If desired, slice the chicken breasts for easier serving. Arrange the roasted chicken on a serving platter with the caramelized onions and roasted lemon slices. Drizzle with additional olive oil if desired. Top with the warm brown butter pine nuts. Serve alongside the warm flatbread and the green tahini sauce on the side for guests to spoon over their portions.
