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Roast chicken with sumac, za'atar and lemon from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

  • ground allspice
  • ground cinnamon
  • lemons
  • parsley
  • pine nuts
  • red onions
  • stock
  • sumac
  • whole chicken
  • zathar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • L.Nightshade on May 22, 2011

    Sorry to report that this dish didn't hit home with us. I was pretty excited about it, and I very much liked the aroma while cooking. I also liked the idea of roasting the chicken on a tray together with the onions, etc. I did marinate the chicken for over eight hours, but didn't feel that the tastes really merged, or that the chicken picked up a lot of flavor. And as much as I like pine nuts, I felt they were just sitting on top of the chicken without a lot of purpose. I had fresh, fragrant za'atar, so I don't think that is the issue either. Don't get me wrong, we didn't hate it, it was decent, just not great. Could try it again and brine the chicken first, but I don't think I give it a second go.

  • Jane on May 20, 2011

    I actually was disappointed with this dish, the first time that has happened with an Ottolenghi recipe. It's probably my own fault as I didn't marinate the chicken for long enough - just 1.5 hours rather than his recommendation of a few hours to overnight. Also I think my za'atar was rather stale. And I hadn't noticed cjb's recommendation to line the pan with foil, which would have been a good idea as the pan was a complete mess. But even with all those shortcomings from my side I don't feel interested enough in this to make it again.

  • Breadcrumbs on May 02, 2011

    p. 122 -Happy to report the recipe did not disappoint; we loved it. I used a mandoline to slice my onions super-thin, I used a large zip-lock bag to marinate the chicken overnight. The Za’atar I used was purchased pre-mixed at a local Persian market it was imported from Jordan.The caramelized onions and lemon, the earthy pop of the pine nuts and the herb and spice infused chicken pieces all came together to make a wonderful, delicious dish. We loved this, I’ll definitely make it again. I served it w some Tzatziki on the side and the Greek-Style Potatoes with Lemon and Thyme from A New Way To Cook, a past COTM by Sally Schneider. Photos here: http://chowhound.chow.com/topics/641714#6508331

  • mirage on June 26, 2010

    Quite good! Line pan with foil.

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