Roasted Chicken with Sumac, Za’atar and Lemon

From Ottolenghi’s “The Cookbook” 


  • 1 large chicken, divided into quarters: breast and wings, leg and thigh.
  • 2 red onions, thinly sliced.
  • 2 garlic cloves, crushed.
  • 4 tbs olive oil, plus extra for drizzling
  • 1 ½ tsp ground allspice (pimento)
  • 1 tsp ground cinnamon
  • 1 tbsp sumac
  • 1 lemon, thinly sliced
  • 200ml chicken stock or water
  • 1 ½ tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp za’atar
  • 20g unsalted butter
  • 50g pine nuts
  • 4 tbsp chopped flat-leaf parsley


You can replace the whole chicken with Grassland Poultry thigh cutlets or any other cut you may have


In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock or water, salt and pepper. Leave in the fridge to marinate for a few hours or overnight.

Preheat the oven to 200 degrees celsius. Transfer the chicken and its marinade to a baking tray large enough to accommodate all the chicken pieces lying flat and spaced apart. They should be skin-side up. Sprinkle the za’atar over the chicken and onions and put the try in the oven. Roast for 30-40 minutes, until the chicken is coloured and just cooked.

Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt and cook over a moderate heat, stirring constantly, until they turn golden brown. Transfer to a plate lined with kitchen paper to absorb the fat.

Transfer the not chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and drizzle of the olive oil. You can sprinkle more sumac and za’atar if you like.