For the green tahini sauce
2 cloves garlic, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
½ cup tahini
¼ cup fresh lemon juice
kosher salt
For the chicken and assembly
1 3½–4-lb. chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs (see note above)
2 medium red onions, thinly sliced
2 cloves garlic smashed
1 lemon, thinly sliced, seeds removed
1 Tbsp. ground sumac
1½ tsp. ground allspice
1 tsp. ground cinnamon
1 cup low-sodium chicken broth or water
¼ cup olive oil, plus more for drizzling
kosher salt and freshly ground black pepper
2 Tbsp. za’atar
¼ cup pine nuts, toasted (optional, see note above)
6 pieces lavash or other flatbread
For the green tahini sauce
Pulse garlic, parsley, tahini, lemon juice, and ½ 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. If making ahead, cover and chill.
For the chicken and assembly
Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Preheat oven to 400 °F. 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.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
1 comment:
I just made these with thin chicken breasts (skinless and boneless), 15 minutes in a 400F oven. Looks delicious!
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