Spectacular recipe by Yotam Ottolenghi
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.
Serves 4
GREEN TAHINI SAUCE
2 cloves garlic, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
½ cup tahini
¼ cup fresh lemon juice
Kosher salt
CHICKEN AND ASSEMBLY
4-5 large whole bone-in chicken legs with thigh attached
2 medium red onions, thinly sliced
2 cloves garlic smashed
1 lemon, thinly sliced, seeds removed
1 tbsp ground sumac
1½ tsp ground allspice
1 tsp ground cinnamon
1 cup chicken broth
¼ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 tbsp za’atar
2 tbsp unsalted butter
¼ cup pine nuts
6 pieces lavash or other flatbread
GREEN TAHINI SAUCE
Step 1
Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Step 2
DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
CHICKEN AND ASSEMBLY
Step 3
Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
Step 4
Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.
Step 5
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
Step 6
Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
Step 7
DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.