Zatar Chicken
Roasted chicken is always a pleasure, and the use of Zatar and carmelized lemon makes a wonderfully aromatic alternative.
| Serves | 4 | Origin | North Africa and Middle East | |
| Preparation | 5mins + 1-12hrs to marinate 2-12hrs. | Heat rating |  | (Mild) |
| Cooking | 40-50mins | Ease |  | (Easy) |
| Vegetarian | No | |||
Ingredients
4 tbsps Middle Eastern Zatar (non organic)
1 whole chicken cut into 8 pieces or 8 leg and thigh pieces
3-4 tbsps olive oil
1 lemon thinly sliced
1 onion thinly sliced
200ml chicken stick or water
salt and pepper, to taste
1 whole chicken cut into 8 pieces or 8 leg and thigh pieces
3-4 tbsps olive oil
1 lemon thinly sliced
1 onion thinly sliced
200ml chicken stick or water
salt and pepper, to taste
Preparation
In large mixing bowl combine chicken, oil and zatar, lemon and onion slices and the chicken stock. Rub the spice and oil all over chicken pieces. Cover and refrigerate for 1 hour or longer. Transfer chicken to baking sheet, skin side up alongwith all the juices, lemon and onions. Season with salt and pepper
Roast in preheated 180°C oven 40-50 minutes. This is best eaten with a Fattoush
Adapted from a recipe by Yotam Ottolenghi
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