Roast Chicken with Fresh Green Za'atar
When fresh za'atar is in season, this is the dish to make: chicken laid over sliced onions, rubbed with crushed garlic, lemon, sumac, pomegranate molasses and a generous handful of fresh green za'atar, then roasted until the skin is golden and the onions melt beneath.
How to Prepare
Whisk the crushed garlic, lemon juice, salt, pepper, mixed spice, sumac, pomegranate molasses and olive oil into a marinade.
Toss the chicken in the marinade with most of the fresh za'atar.
Spread the onion wedges in a baking tray and lay the chicken on top.
Scatter the remaining za'atar over and around.
Roast at 200°C for about 45–50 minutes until the skin is golden and the chicken cooked through.
Serve over the soft onions with the pan juices spooned on top.
Fresh za'atar wilts fast — fold most of it through the marinade and save a handful to scatter on top so its flavour stays vivid.