Is it too early to think about the holidays? Did you just yell “YES!” at me? Ok, I mean, you’re probably right, and it’s ok, because while this is a very good holiday chicken, it is easy enough to make on non-occasions too. Or anytime you want dinner to feel special. Just 10 minutes prep the night before will give you a delicious meal that looks impressive, can be easily scaled up for a crowd, and requires very little hands-on time. In other words, the perfect entertaining dish. Now, I know we’re not hosting dinner parties these days, but say you want to feed your family, set the table nice, have some wine, and pretend like things are normal…this meal is for you. I usually make this for Rosh Hashanah or Chanukah, but sometimes I make it in the middle of a random week, because I like it.

Adapted from Ottolenghi, I’ve kept the ingredient list pretty much original, only tweaking the proportions, and added some veg to make it a true sheet pan dinner. You know me, anytime I see an opportunity to add a vegetable/starch (and eliminate a side dish) I will take it! Now the contents of this pan are almost enough for a full dinner, and if you’ve had a busy day you can just place some bakery bread on the table for the hungrier people. For a fuller plate (and when entertaining), I like to serve this with a simple green salad, naan or pita, and salted yogurt (like the one I use in the turmeric chicken and rice https://toomanyspoons.com/turmeric-chicken-and-rice/ ).

The deliciousness of this dish is highly dependent upon the marinade, so let it sit overnight if you can. All that time lounging with the spices, lemons, and onions gives you a juicy chicken that tastes like it was cooked on low heat for hours, when it fact it only needs 40 minutes at 400. It is not a crispy chicken by nature, so if you want some crunchy skin bits you can use the broiler at the end.

Sheet-pan Roast Chicken with Za’atar and Lemon

Recipe by Too Many SpoonsCourse: DinnerCuisine: Chicken

Servings

4

servings

Cost

25

$

Total time

1

hour 

Total time includes preparing the marinade, but does not include resting in the marinade. Overnight is best (and easiest IMO), but a few hours before works too.
If you don’t have za’aatar, you can use a blend of sesame seeds, thyme, sumac, and salt. Sumac is a little trickier to substitute, but you can use lemon zest and/or juice to replicate the sour flavor.

Ingredients

• 3 lb bone-in skin-on chicken pieces (I use a mix of drumsticks and thighs)

• 1 large red onion, thinly sliced

• 2 cloves garlic, crushed

• 1 1/2 tsp allspice

• 1 tsp cinnamon

• 1 tbsp sumac

• 1 lemon, thinly sliced

• 4 tbsp olive oil

• 1 cup chicken stock

• 2 tsp salt, plus more to taste

• 1 tsp pepper, plus more to taste

• 1 large head cauliflower, cut into medium sized florets

• 1 tbsp za’atar

• 1 tbsp unsalted butter

• 3 tbsp pine nuts

• 2 tbsp chopped parsley

Directions

• In a large bowl or plastic bag, combine the onion, garlic, allspice, cinnamon, sumac, lemon, olive oil, chicken stock, salt and pepper. Add the chicken pieces, and smoosh it around a little to get it all coated with the marinade. Refrigerate overnight, or for at least a few hours.
• When you are ready to cook, preheat the oven to 400, and line a large baking sheet with foil.
• Place the cauliflower on the baking sheet, drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and use your hands to mix it around.
• Drain the marinade (you want everything but the liquid) and place the chicken on the baking sheet, nestled between the cauliflower. Toss the lemon and onion slices around and over the chicken. Sprinkle everything with 1 tbsp za’atar. Place in the oven, and roast for 35-40 minutes, until cooked through. After about 20 minutes, turn the pan and toss the cauliflower for even cooking. I like my chicken a little more browned, so sometimes I will run the pan under the broiler for the last 2-3 minutes.
• When the chicken is almost done (after about 30 minutes) melt the butter in a small frying pan over medium heat. Add the pine nuts, sprinkle with salt, and toss until golden brown, 4-5 minutes. Set aside for serving.
• When the chicken is cooked, transfer to a serving platter, or leave on the baking sheet, depending on how fancy you’re feeling. Either way, top with the pine nuts, chopped parsley, and a little extra olive oil. Serve with yogurt, naan, and maybe some greens.

Recipe Notes

• Adapted from the Ottolenghi cookbook