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Za’atar Roast Chicken with Green Tahini Sauce

Za’atar Roast Chicken with Green Tahini Sauce

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Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.


Green tahini sauce

  • 1 cup (lightly packed) flat-leaf parsley leaves with tender stems

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
  • 2 medium red onions, thinly sliced
  • 1 lemon, thinly sliced, seeds removed
  • 1 tablespoon ground sumac
  • 1½ teaspoon ground allspice
  • 1 teaspoon 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 tablespoons unsalted butter
  • 6 pieces lavash or other flatbread

Ingredient info

  • Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Recipe Preparation

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.

  • DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.

Chicken and assembly

  • Preheat oven to 400°. 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.

  • 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.

  • Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.

  • Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.

  • DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

Recipe by Yotam Ottolenghi,

Nutritional Content

Calories (kcal) 1100 Fat (g) 48 Saturated Fat (g) 11 Cholesterol (mg) 115 Carbohydrates (g) 111 Dietary Fiber (g) 8 Total Sugars (g) 4 Protein (g) 55 Sodium (mg) 850Reviews Section


For the tahini sauce:

  • Beat the garlic, parsley, tahini, lemon juice and water in a food processor, until the mixture becomes smooth and the texture like a thinner mayonnaise. Season with salt and pepper. Since each bunch of parsley varies in quantity, you may need to add a little more water if the sauce is too thick or a little more parsley if it turns out too thin. Create the sauce according to your preferences.

For the chicken:

  • Preheat oven to 190* C (374* F) Fan.
  • Wearing disposable gloves, cut the chicken into 8 portions on a cutting board.
  • Beat the garlic, lemon, sumac, allspice, cinnamon, chicken stock and a generous amount of olive oil in a food processor. Beat until all of the ingredients come together to form a paste.
  • Transfer marinade to a bowl. Finely chop the onions and add to the marinade.
  • Add the pieces of chicken and toss to coat.
  • Season with salt and pepper. Mix and refrigerate for 2-3 hours.
  • When ready, place the chicken into a small baking pan large enough to hold the chicken in a single layer. Pour the remaining marinade over them.
  • Cut 8 slices of lemon. Place a slice of lemon over each piece of chicken.
  • An easy way to make the herb mixture called za’atar, is to combine 2 tablespoons of sesame seeds, 1 tablespoon dried oregano and 1 tablespoon dried thyme in a bowl.
  • Spread the za’atar over the chicken and roast for 35-40 minutes.
  • Melt the butter in a small pan over medium heat. Add the pine nuts and sauté until golden brown. Be careful not to burn them.
  • Serve the chicken with roasted onions and lemons. Spread the sauce over them and sprinkle with pine nuts.

Za’atar is a Middle Eastern spice mixture. A condiment made from dried herbs, sesame seeds, sumac and other spices. Each region has its own variation for the mixture of herbs. The recipe I’m sharing with you here is a simple and basic one..

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Za’atar Roasted Chicken with Green Tahini Sauce

This recipe is closely adapted from Yotam Ottelenghi. I love all the middle eastern flavors. The Za’atar spice blend is delicious with the chicken and pairs so well the green tahini sauce. Most middle eastern markets carry the spice and you can also order from Penzey’s if it’s not available locally. I used the extra green Tahini sauce as a dressing for a salad. The original recipe used broth in the marinade, rather than buttermilk. I have found that buttermilk helps to tenderize the chicken during the marinating process. I added a bit of honey and additional oil to the tahini sauce to sweeten the sauce just a bit, but you could eliminate if desired. The original recipe added pine nuts toasted in butter as a garnish which would be a nice addition, but I forgot to include them when I prepared my dinner. A great make-ahead meal and delicious with roasted potatoes and a hearty salad, but be sure to marinate the chicken for best results and optimal flavor.


Pulse garlic, parsley, tahini, lemon juice, honey, oil, and ½ cup water in a food processor, adding more water if needed, until smooth so it is the consistency of a dressing, season with salt. Extra sauce can be chilled and used for a salad dressing if desired.

French beans and mangetout with hazelnut and orange

Readers tell us that this is the salad they go back to time and again, and it’s easy to see why: it’s totally hassle-free. Everything can be prepared well in advance and it’s simple to size up for a crowd. It looks lovely, too – every table needs a bit of green on it, after all. Serves six.

400g french beans
400g mangetout
70g unskinned hazelnuts
1 orange
20g chives, roughly chopped
1 garlic clove, peeled and crushed
3 tbsp olive oil
2 tbsp hazelnut oil
Flaky sea salt and black pepper

Heat the oven to 200C/390F/gas mark 6. With a small, sharp knife, trim the stalk ends off the beans and mangetout, keeping the two separate. Bring a large saucepan of unsalted water to a boil – you need lots of space for the beans, because that’s crucial for preserving their colour. Blanch the beans for four minutes, then drain into a colander and run under the cold tap until cold. Leave to drain and dry. Repeat with the mangetout, but blanch them for only a minute.

While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the hot oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea-towel to remove most of the skins and roughly chop leave some whole or whole-ish, if you like.

With a vegetable peeler, remove the zest from the orange in strips, taking care to avoid the bitter pith. Cut each piece of zest into very thin strips (or, if you have a citrus zester, do the whole job with that).

To assemble the dish, mix all the ingredients in a bowl, toss gently, then taste and adjust the seasoning with some flaky sea salt and a good grind of black pepper. Serve at room temperature.


Broiled Za'atar Chicken is a delightful Mediterranean-enlivened one container supper ideal for any weeknight. Chicken thighs are marinated in a lemon za'atar mix, at that point skillet burned and completed in the broiler with delicate leeks. Presented with a herbed green tahini sauce. Whole30 + Paleo + gluten free + dairy free. This Roasted Za'atar Chicken is confirmation that chicken doesn't need to be tasteless and exhausting. That is all.

Za'atar is a great Middle Eastern zest mix comprising of sumac, sesame seeds, thyme, and a little marjoram. The first occasion when I had it was at our nearby Middle Eastern café it was served close by a dish of olive oil with naan bread for plunging. I adored it so much I asked the proprietor how they made it, however he didn't have the foggiest idea!

For this formula, I utilized a mix of boneless, skinless chicken thighs and bone-in, skin-on chicken thighs. I realize it sounds bizarre, however it's what took a gander at Trader Joe's! Chicken thighs are a lot juicier than bosoms. They lock in dampness, keeping the meat superbly delicate. Bone-in, skin-on chicken thighs have twofold that power. The skin and bone snares dampness making a much increasingly tasty bit of meat. So indeed, I'd enthusiastically suggest utilizing thighs over bosoms, yet you can utilize bosoms in the event that you like!

How to Spatchcock a Chicken

  1. Remove the backbone. A pair of sharp kitchen shears makes this an easy task. Tip: If you find your scissors getting stuck, try cutting even closer to the backbone.
  2. Place chicken in cooking vessel. I love using my Le Creuset braiser for cooking spatchcocked birds but you could use a rimmed sheet pan or 9 x 13-inch pan — something on the shallow side is ideal.
  3. Use the heel of your hand to press down hard on the breast to flatten the bird. It’s OK if you break the breast bone when you flatten it. (See video above or here.)

Here’s a play-by-play.If you remember, salt your chicken ahead of time—it helps keep the breasts from drying out, and generally helps keeping the chicken juicy.

Gather your ingredients.

Halve the heads of garlic. Slice the shallots.

Place them in a skillet with thyme or other herbs. Add white wine and stock (or water).

Make a seasoned butter. You can do this with softened or melted butter. I prefer to melt.

Brush it all over the chicken, then chuck the whole thing in the oven for 45 minutes.

Let it rest briefly, then serve with lots of crusty bread.

How to Make this Tangy Za’atar Chicken and Veggies:

  • Bone-in, skin-on chicken thighs are preferred but not necessary. We ended up using boneless chicken thighs in this version (to test) and it turned out great.
  • Feel free to replace the squash and brussels sprouts with other veggies if you have different preferences.
  • Good quality za’atar is key. We like this version.
  • Don’t skimp on the yogurt! The tanginess mixed with the spices makes for a delicious dressing. We had leftovers and added it to recipes all week long.

Pumpkin Hummus

I grew up thinking pumpkins were for carving and pie, nothing else. But when I got to Israel, pumpkin was all over the place, and most of the time it was eaten like other squashes: baked into stews and casseroles, roasted, or fried. When it was puréed, it was more often incorporated into mains than pies. Pumpkin hummus is moister and fresher tasting than typical hummus bi tahini. This one is made with white beans instead of chickpeas for better color and purer vegetable flavor.

1 (15-ounce) can cannellini beans, rinsed and drained
2 dates, pitted and chopped
1 garlic clove, minced with coarse sea salt
½ cup canned pumpkin purée
¼ cup premium tahini paste
¼ cup extra-virgin olive oil, plus more for drizzling
½ teaspoon ground cumin
Pinch crushed red pepper
Fine sea salt and freshly ground black pepper, to taste
¼ cup white and black sesame seeds

In a food processor, combine the beans, dates, and garlic and process until mushy. Add the pumpkin purée, tahini, olive oil, cumin, crushed red pepper, salt, and black pepper and process until smooth. Taste and add more salt if needed, pulsing briefly to mix.

To serve, spread the hummus on a serving plate, drizzle with more olive oil, and sprinkle with the sesame seeds.