Name: Za’atar Roast Chicken with Green Tahini Sauce
Yield: 6 Servings
Ingredients: 2 cloves garlic, smashed; 1 cup (lightly packed) flat-leaf parsley leaves with tender stems; ½ cup tahini; ¼ cup fresh lemon juice; Kosher salt; 1 3½–4-lb. chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs; 2 medium red onions, thinly sliced; 2 cloves garlic smashed; 1 lemon, thinly sliced, seeds removed; 1 tablespoon ground sumac; 1½ teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 cup low-sodium chicken broth or water; ¼ cup olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 tablespoons za’atar; 2 tablespoons unsalted butter; ¼ cup pine nuts; 6 pieces lavash or other flatbread; Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

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Marcus Nilsson

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

Recipe notes