The seder was last night.
Here’s an Ottolenghi chicken that won’t let you down.
Roast Chicken with sumac, za’atar and lemon
1 large organic or free-range chicken divided into quarters: breast and wing, leg and thigh (we used chicken thighs)
2 red onions, thinly sliced
2 garlic cloves, crushed
4 Tbsp olive oil, plus extra for drizzling
1 1/2 tsp ground allspice (pimento) (we used about half that much)
1 tsp ground cinnamon
1 Tbsp sumac
1 lemon, thinly sliced
200 ml chicken stock or water
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp Za’atar
50 g toasted pine nuts
Chopped parsley to garnish
In a bowl mix together oil, all the spices and stock/water. Pour over chicken, onions and lemon either in a large bowl or casserole dish. Mix together so that everything is evenly coated. Cover and put in fridge to marinate for a few hours or overnight.
Preheat oven to 200C (390F). Transfer entire contents of the bowl/casserole dish to a baking sheet. Make sure the chicken pieces are spread out and not touching each other (skin side up). Sprinkle more za’atar over the chicken, onions and lemon. Roast in oven for 30-40 minutes (until chicken is coloured and cooked through).
They recommend that you toast the pine nuts in butter on the stove. We just toasted them in the toaster oven. Do whichever you wish.
When the chicken is cooked moved to a serving dish and sprinkle pine nuts and parsley over top. You can add more za’atar.