ZA'ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

Za'atar Roast Chicken with Green Tahini Sauce image

Provided by Yotam Ottolenghi

Yield 6 servings

Number Of Ingredients 23

Green tahini sauce:
2 garlic cloves, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
Kosher salt
Chicken and assembly:
1 3 1/2-4-pound 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 garlic cloves, smashed
1 lemon, thinly sliced, seeds removed
1 tablespoon sumac
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
2 tablespoons za'atar
2 tablespoons unsalted butter
1/4 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.

Steps:

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.
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 1/4 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.