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Check out her succulent citrus- and olive oil-marinated roasted chicken that boasts bold Middle Eastern flavors with ingredients like za'atar, sumac and allspice to transport you to Karadsheh's family's vibrant Egyptian kitchen.
Za’atar Roast Chicken Breast
Serves: 4 to 6
4 chicken breasts, bone in, skin on
Salt and pepper
3 tablespoons za'atar, divided
2 tablespoons toasted shaved almonds
1 tablespoon toasted pine nuts
1/2 cup chopped fresh parsley leaves
For the Marinade
2 lemons, juiced
2/3 cup extra virgin olive oil
1 tablespoon Sumac, more for later
1 tablespoon allspice
1 tablespoon cinnamon
1 teaspoon paprika, more for later
7 large garlic cloves, lightly crushed
1 medium red onion, sliced or roughly chopped
1/2 large lemon, sliced
In a small mixing bowl or measuring cup, combine the marinade ingredients.
Place the chicken in a deep pan, sprinkle with salt and pepper on all sides and underneath the skin. Pour the marinade all over the chicken, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
Preheat the oven to 400 degrees F. Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of z'atar left for later use).
Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!