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

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Notes about this recipe

  • Recipe Notes

    Can substitute water for chicken stock.

  • ALawson25 on May 07, 2020

    I was really excited about this, and it was easy to prepare ahead and chuck in the oven. I felt the flavours were not strong enough and that next time I would double the spices and marinade for longer. It was surprisingly bland!

  • Laura on April 25, 2014

    The chicken was perfectly cooked at 40 minutes. It was really moist. The flavors were more subtle than I expected. I didn't include the bread. I really enjoyed it, while husband thought it was a bit boring. There's a lot of prep involved to prepare the marinade, but once that's done, the rest is a breeze. I marinated it for about 9 hours. I'd make this again, but since husband wasn't crazy about it, I probably won't.

  • robinorig on April 06, 2014

    Made this tonight. Love the spices. I added the bread under it to cook it but it got a bit drier than I expected (still tasted wonderful) so next time I would add more liquid. I marinated it for a little over 6 hours but next time, I would marinate it much longer. I used water rather than stock and think I'd like to use stock next time to intensify the flavor. I also needed to cook mine longer to cook the chicken through enough. I think my oven runs a bit low, which I always correct for, but it still took much longer (20+). Otherwise, it was delicious and I look forward to eating the leftovers for a couple of days.

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