Roast Chicken with Sumac, Za'atar and Lemon ++ Roasted Potatoes
- Fiona Lachman
- Jul 29, 2017
- 2 min read
I made a celebratory dinner tonight because I finally got my driver's license WAHOO! This is certainly a winner by all accounts (winner winner chicken dinner!). I got the chicken recipe from the same book that I got the green olive loaf and butternut squash recipes from. This recipe was not as difficult as the other two, and actually quite straightforward. I used za'atar (a middle eastern spice made with thyme and sesame seeds) given to my family by Maya's mom (thanks Mrs. Habash!) and bought Sumac at Whole Foods. Sumac has a wonderful fragrance and taste - almost like paprika but with some added depth. I decided to use all chicken breasts even though the recipe called for a whole chicken. Next time I'm going to try both breasts and thighs. I marinated the chicken mixture for 2.5 hours and I think that that was plenty of time for the flavors to sink in. The final product was amazing!! There was the light tartness of the lemon with the savory spices and sweetness from the onions as well as a buttery crunch from the toasted pine nuts. 10/10 highly recommend (recipe in photo gallery). I served the chicken with sautéed spinach (recipe in a future post) and roasted potatoes. For the roasted potatoes I cut 3 red potatoes into bite-size pieces and seasoned with za'atar and sumac (to tie the flavors to the chicken). I also sprinkled smoked paprika, garlic powder, salt, pepper and chile powder and tossed it all with some olive oil. It paired very nicely (pic in photo gallery). I'd love to hear if someone else tries this and see how it goes for you!
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