Roast Chicken with Sumac, Za'atar and Lemon

I took Ottolenghi: The Cookbook out of the library and was fascinated by the exotic Middle Eastern recipes and spices. Determined to learn more, I bought sumac and za'atar from D'Vine Taste, a wonderful Middle Eastern food shop in my Park Slope neighborhood. The first recipe I tried was a hit. Rosalie, Stan, Alice and Bill came over that night and we all  thought this dish was wonderful. I made a few changes from the original and served rice and a salad with the chicken.

8 chicken thighs
1large red onion, thinly sliced
2 garlic cloves, crushed
4 tbl. olive oil
1 1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. sumac
1 lemon, thinly sliced
1cup chicken stock or water
1 tsp. salt
1 tsp. freshly ground pepper
2 tbl. za'atar
4 tbl. chopped parsley

In a large bowl, mix the chicken with the onions,garlic, olive oil, spices, lemon, stock or water, salt and pepper.  Refrigerate for a few hours or overnight.

Preheat the oven to 400 degrees.  Transfer the chicken, and its marinade to a baking dish large enough to hold the chicken pieces lying flat and not touching.  Chicken should be skin side up.  Sprinkle the za'atar over the chicken and onions and put the dish in the oven.  Roast for about 45 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley.

Serves 4

Notes: The original recipe calls for 1 large organic or free-range chicken, divided into quarters. Also, when the chicken is roasting you melt butter in a pan and add pine nuts cooking until the nuts turn golden. Drain the nuts on a paper towel and add them to the chicken when it is done along with a drizzle of olive oil. To my taste, the spices add plenty of flavor and the nuts and extra oil are not needed.