Za'atar Roasted Chicken with Caramelized Spring Onions
Succulent chicken pieces coated in aromatic za'atar spice blend, roasted until golden and served with sweet caramelized spring onions. This vibrant Middle Eastern dish celebrates the fresh flavors of spring with minimal effort and maximum flavor.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 3 tablespoons za'atar spice blend
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bunches spring onions, trimmed and halved lengthwise
- 4 cloves garlic, smashed
- 1 lemon, sliced into rounds
- 1/2 teaspoon sumac
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 200°C (400°F) and position a rack in the center.
Pat the chicken thighs dry with paper towels. In a large bowl, combine 3 tablespoons olive oil, za'atar, salt, and black pepper. Add the chicken and toss to coat evenly.
Arrange the chicken thighs skin-side up in a large roasting pan or baking dish. Scatter the smashed garlic cloves around the chicken.
Roast the chicken for 25 minutes until the skin begins to turn golden.
Toss the spring onions with the remaining 1 tablespoon olive oil and sumac. Add them to the roasting pan along with the lemon slices, nestling them around the chicken.
Continue roasting for another 20-25 minutes until the chicken skin is crispy and golden, and the internal temperature reaches 75°C (165°F) when measured with a meat thermometer at the thickest part.
Remove from the oven and drizzle with fresh lemon juice. Let rest for 5 minutes.
Transfer to a serving platter, arrange the caramelized spring onions and lemon slices around the chicken, and garnish with fresh chopped parsley. Serve immediately.
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