Roast Chicken with Za’atar and Sumac by Yotam Ottolenghi

This week I’m sharing a delicious meat recipe from one of my favourite chefs Ottolenghi: roast chicken with za’atar, sumac and lemon. This recipe for Ottolenghi’s roast chicken comes from his debut cookbook, Ottolenghi, first published in 2008. The bestselling cookbook features all the best recipes from his deli & restaurant Ottolenghi in London. I’m a big fan of the Israeli chef and of his recipes, like this Puy Lentils with Oven Dried Tomatoes & Gorgonzola or this Chocolate Babka. I first tasted this roast chicken dish at a friend’s house, she is a chef and has previously worked for Yotam Ottolenghi. I loved the dish and decided to try the recipe at home a few days later. Here’s the result. The chicken is marinated first with spices and lemon to cut through all the different flavours. Whether it’s a Porter meat or a freshly-bought chicken, make sure to marinade them to lock in the flavour inside. It’s then roasted and sprinkled with toasted pine nuts and parsley. This recipe is easy to make, quick and it looks pretty, so it’s great for when you have friends coming over for lunch/dinner and you don’t want to spend too much time … Continue reading Roast Chicken with Za’atar and Sumac by Yotam Ottolenghi