Za’atar roasted chicken with lemon tahini sauce

Ingredients

Serves 2/3

• 3 chicken legs separated (3 thighs + 3 drumsticks)

• 2 red onions, sliced

• 1 lemon, sliced

• 4 garlic cloves, crushed

• 3 tbsp of za’atar

• 1 tbsp of sumac

• 4 tbsp of olive oil + a drizzle

• Salt and pepper to taste

• 1 cup and 1/3 (320ml) of bone broth

Sauce:

• 1/4 cup tahini

• 2 tbsp of lemon juice

• 1-2 garlic clove crushed

• 1 tsp of sumac

• 3 tbsp of water

• Salt and pepper to taste

• 1 handful of parsley, chopped 

Instructions

1) Preheat oven to 200°c. In a large bowl, mix the chicken, onions, sliced lemons, garlic, za’atar, sumac, 4 tbsp of olive oil, and salt and pepper.  Toss them well together so that the chicken is well coated. 

2) Transfer the chicken with the marinate, onions and lemons to a baking pan, making sure the chicken is skin side up, and the chicken is evenly distributed on the pan. Pour the bone broth all around the chicken and an extra little drizzle of olive oil on the chicken. Roast in the oven for 40mins, then broil/grill for an additional 5mins.

3) While the chicken is roasting, make the tahini sauce. In a small bowl combine the tahini, lemon juice, garlic, sumac, water, salt and pepper.

4) Once the chicken is done cooking, transfer it to a serving dish with all the juices and bits. Drizzle the tahini sauce over and top with fresh parsley.