Saucepan@saucepan · Shared this recipeFollowMiddle Eastern · dinnerZaatar ChickenA sheet-pan chicken dish marinated with lemon, onions, garlic, and za'atar, then roasted until golden and served with a fresh parsley-za'atar oil.total55 minprep10 mincook45 minservings4Original recipe on oliveandmango.comKeep this recipeAdd a copy of Zaatar Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 lemons1 whole chicken, 2¾ lb/1.3kg, cut into legs, chicken thighs, and breasts with the wing-tips left on (or about 2 lb 2 oz/1 kg of chicken legs or breasts with the wing-tips left on), skin on, if you prefer - or use bone in chicken thighs2 onions, sliced in half, then each half cut into 3 wedges (2¾ cups/260g)2 heads of garlic, skin on, sliced in half, crosswise2 teaspoons sumac0.75 teaspoon ground allspice4 tablespoons za'atar seasoning, 25g6 tablespoons olive oil, 90ml0.75 cup plus 2 tablespoons chicken stock or water, 200 mlSalt and black pepper0.25 cup parsley, 5g, finely chopped0.25 cup sliced almonds, 30g, toasted (optional)StepsClear checksTap an ingredient or step to check it off.1Step 1: Cut 2 of the lemons into ¼-inch/6mm-thick slices and place in a large mixing bowl.2Step 2: Finely grate the zest of the remaining lemon (to get 1½ tsp of zest) and set this aside for later.3Step 3: Squeeze the same lemon to get about 1½ tbsp of juice and add this to the mixing bowl along with the chicken, onions, garlic, sumac, allspice, 2 tbsp of za'atar, 2 tbsp of oil, the stock, 1½ teaspoon salt, and a good grind of black pepper.4Step 4: Mix well to combine, then cover with a large plate and let marinate in the fridge for at least 2 hours (or overnight, if you have time).5Step 5: Half an hour or an hour before baking, take the chicken out of the fridge; it should be at room temperature before going into the oven.6Step 6: Preheat the oven to 425°F.7Step 7: Transfer the room temperature chicken to a large rimmed baking sheet, skin side up, and pour on all the marinade and lemon slices.8Step 8: Drizzle the chicken with 1 tbsp of oil and bake for about 45 minutes, giving everything a bit of a stir halfway through, until the chicken is golden and cooked through and the onions have taken on some color.9Step 9: Toward the end of the cooking time for the chicken, combine the parsley, lemon zest, remaining 2 tbsp of za'atar, and remaining 3 tbsp of olive oil in a bowl.10Step 10: Transfer the chicken to a serving platter along with the lemon slices and any juices that have collected at the bottom of the pan. Some people will love to eat the lemon slices and others won't. Either way, serve them up with the chicken–they look great.11Step 11: Spoon the parsley mixture on to the chicken, finish with the almonds if desired, and serve.getsaucepan.com/r/09abe7e2-8314-4ac3-b26c-2190b7fa54a6 · Original: https://www.oliveandmango.com/zaatar-chicken/
