Roast Chicken with Za'atar and Sumac (Ottolenghi)

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

8 chicken thighs with skin and bones, trimmed of excess fat and loose skin

2 red onions, thinly sliced

1 lemon, thinly sliced

2 large cloves of garlic, crushed

5 tbsp olive oil, divided

2 tablespoons za'atar plus more to taste

1 tablespoon sumac

1 teaspoon ground cinnamon

1 cup chicken broth

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/3 cup pine nuts, toasted (see directions below)

1/4 cup chopped flat-leaf parsley

步骤

In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.

Preheat oven to 400°F/200ºC. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through. If you want the skin more browned, turn oven up to broil/grill for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)

While the chicken roasts, toast the pine nuts. Line a plate with a double layer of paper towels. Heat remaining tablespoon of oil in a small frying pan over medium heat. Add pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate to absorb oil.

To Serve, transfer chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za'atar (if you like), chopped parsley and toasted pine nuts. See notes for suggested side dishes.

营养

• 每份大小: 1 piece of chicken
• 卡路里: 266
• 总脂肪: 22.8 g
• 饱和脂肪: 3.6 g
• 反式脂肪: 0 g
• 胆固醇: 18.7 mg
• 钠: 504.5 mg
• 总碳水化合物: 10.9 g
• 膳食纤维: 3.5 g
• 总糖: 3.5 g
• 蛋白质: 8.1 g