Name: Za'atar Roast Chicken With Green Tahini Sauce
Yield: 6 servings
Ingredients: 2 garlic cloves, smashed; 1 cup (lightly packed) flat-leaf parsley leaves with tender stems; 1/2 cup tahini; 1/4 cup fresh lemon juice; Kosher salt; 1 3 1/2–4-pound 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; 2 garlic cloves, smashed; 1 lemon, thinly sliced, seeds removed; 1 tablespoon sumac; 1 1/2 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 cup low-sodium chicken broth or water; 1/4 cup olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 2 tablespoons za'atar; 2 tablespoons unsalted butter; 1/4 cup pine nuts; 6 pieces lavash or other flatbread; Za'atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

Photo of za'atar roast chicken and pita on a black platter.

Za'atar Roast Chicken with Green Tahini SauceMarcus Nilsson

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.

Recipe notes

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