Roast Chicken with Sumac, Za’atar and Lemon - Ottolenghi
You’ll need 1 large organic or free-range chicken, divided into quarters; breast and wing, leg and thigh. (The butchers at Provenance will do this for you.) In a large bowl, mix the chicken with 2 thinly sliced red onions, 2 crushed cloves of garlic, 4 tablespoons of olive oil, 1½ teaspoons of ground allspice, 1 teaspoon of ground cinnamon, 1 tablespoon of sumac, 1 thinly sliced lemon, a scant cup (200ml) of chicken stock or water, 1½ teaspoons of salt and 1 teaspoon of freshly ground black pepper. Leave in the fridge to marinate for a few hours or overnight.
Preheat the oven to 200ºC. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle 2 tablespoons of za'atar over the chicken and onions and put the pan into the oven. Roast for 30 to 40 minutes, until the chicken is coloured and just cooked through.
Meanwhile, melt 4 teaspoons of butter in a small frying pan, add 6 tablespoons of pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the fat.
Transfer the hot chicken and onions to a serving plate and finish with 4 tablespoons of chopped parsley, the pine nuts and a drizzle of olive oil. You can sprinkle on more za'atar and sumac, if you like.