Za'Atar Roast Chicken With Green Tahini Sauce
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Tahini1 cup
Lemon Juice (fresh)2 medium
Red Onion (thinly sliced)1 tbsp
Sumac1.5 tsps
Ground Allspice1 tsp
Ground Cinnamon2 tbsps
Unsalted Butter1 cup
Pine NutDirections:
1
Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 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
2
Do ahead: Sauce can be made 1 day ahead
3
Cover and chill
4
Chicken and assembly Preheat oven to 400°
5
Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper
6
Chill at least 2 hours
7
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken
8
Sprinkle with za'atar and roast until chicken is browned and cooked through, 45–55 minutes
9
Meanwhile, melt butter in a small skillet over medium-high heat
10
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
11
Slice chicken breasts, if desired
12
Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash
13
Do ahead: Chicken can be marinated 1 day ahead
14
Keep chilled
15
Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 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
16
Do ahead: Sauce can be made 1 day ahead
17
Cover and chill
18
Chicken and assembly Preheat oven to 400°
19
Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper
20
Chill at least 2 hours
21
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken
22
Sprinkle with za'atar and roast until chicken is browned and cooked through, 45–55 minutes
23
Meanwhile, melt butter in a small skillet over medium-high heat
24
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
25
Slice chicken breasts, if desired
26
Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash
27
Do ahead: Chicken can be marinated 1 day ahead
28
Keep chilled