Za'atar Roast Chicken with Green Tahini Sauce

Ingredients

• •2 cloves garlic cloves, smashed
• •1 cup flat-leaf parsley leaves
• •½ cup tahini
• •¼ cup fresh lemon juice
• •1 to taste Kosher salt
• •1 whole chicken
• •2 medium red onions
• •2 cloves garlic cloves
• •1 whole lemon
• •1 tablespoon sumac
• •1½ teaspoons ground allspice
• •1 teaspoon ground cinnamon
• •1 cup low-sodium chicken broth
• •¼ cup olive oil
• •1 to taste Kosher salt and pepper
• •2 tablespoons za'atar and butter
• •¼ cup pine nuts
• •6 pieces lavash
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Cooking Instructions

1. 1.

   Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 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.

   10 min

2. 2.

   Do ahead: Sauce can be made 1 day ahead. Cover and chill.

3. 3.

   Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.

   120 min

4. 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.

   50 min

5. 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.

   4 min

6. 6.

   Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.

   5 min

7. 7.

   Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.