I have a love-but-never-cook relationship with Yotam Ottolenghi’s cookbooks. The vibrant photographs draw me in, the ingredients list sounds too delicious to not follow through. Yet somehow, when it comes to weeknight cooking, I generally forgo his recipes. There’s not rhyme or reason to this..most likely just my general laziness. (I have a healthy does of lazy).
Since the weather has turned to cooler nights and mornings (yes, dear readers, it was a shocking 58 degrees on my way to work recently), there’s nothing that resonates cooler weather and seasons than a roasted chicken.
Za’atar Roasted Chicken, adapted from Yotam Ottolenghi
- 2 lbs of bone in chicken legs, breasts, or thighs
- 2 medium onions, sliced thinly
- 2 garlic cloves, smashed
- 1 lemon, sliced thinly with seeds removed
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 cup water
- 1/4 cup olive oil
- salat and pepper
- 2 tablespoons of za’atar
Combine the first eight ingredients in a large, resealable plastic bag. Toss together and ensure the chicken is coated with the marinade. Place the plastic bag in the refrigerator for at least two hours.
Once you’re ready to cook the chicken, heat the oven to 400 degrees. Once the oven has reached the designated temperature, wait 20 minutes. Place the chicken, onions, garlic on a rimmed baking sheet lined with foil. Top the chicken with the za’atar.
Roasted the chicken for 45-55 minutes, until the chicken is browned and cooked through.