Za'atar roasted chicken over sumac potatoes from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 232) by Adeena Sussman

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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.) - unless called for in significant quantity.

Notes about this recipe

  • DFarnham on March 21, 2022

    Delicious, but potatoes cooked inconsistently (some done, some not), so I threw them on to a cookie sheet and put them under the broiler for a few minutes to crisp them up. There was a lot of pan juice left which was wonderful poured back over the chicken. I did not squeeze the lemon over the potatoes.

  • Rachaelsb on October 20, 2021

    Delicious! Flavors were wonderful-potatoes soft and smothered in chicken juice.

  • hbakke on January 07, 2020

    I don't really know how I should rate this. The chicken tasted good, but the potatoes and shallots were still hard by the time the chicken was done cooking. I followed the recipe exactly and I don't think it really works. Also, the recipe uses 2 tbs of sumac and 5 tbs of za'atar and the result wasn't worth the high price of the spices. I wouldn't make this again. I don't know if it was the amount of chicken fat or olive oil, or possibly the lemon from inside the chicken that gets squeezed over the potatoes, but this gave us both food poisoning.

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