Zaatar Roasted Chicken Breast

 When you buy strange spices on a whim

and then have to find ways to use them.

This Mediterranean chicken was a hit. 

From amazing Egyptian chef Suzy Karadsheh

NOTE: requires an overnight marination (or at least 4 hours)

The Marinade

In a mixing bowl, combine

• the juice of 2 lemons
• 2/3 cup extra virgin olive oil
• 1 Tbs sumac
• 1 Tbs allspice
• 1 Tbs cinnamon
• 1 tsp sweet Spanish paprika
• 7 large cloves garlic, crushed
• 1 medium red onion, sliced
• 1/2 large lemon, sliced

The Chicken

In a deep dish, place

• 4 chicken breasts, bone in, skin on

Sprinkle with

• Salt and pepper

and cover with the marinade, working it beneath the skin of the chicken.

Cover pan and place in fridge overnight or for at least 4 hours.

The Roasting

Preheat oven to 400°.

Transfer chicken and marinade to a baking dish.  

Sprinkle with

• a little more sumac
• a little more paprika
• 1 Tbs za'atar

Work under the skin another

• 1 Tbs za'atar

Roast 40 - 45 minutes.

When ready to serve, sprinkle with

• a little more paprika
• 1 Tbs za'atar
• Toasted pine nuts
• Fresh parsley