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+ servings

Za’atar Roast Chicken with Green Tahini Sauce


  • Green Tahini Sauce
  • 2 cloves garlic smashed
  • 1 cup flat-leaf parsley leaves, lightly packed
  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • pinch kosher salt

  • Chicken and Assembly
  • 2 large skin-on, bone-in chicken breasts, and 2 skin-on, bone-in chicken legs (or one 3 ½ – 4-lb. chicken, cut into quarters)
  • 2 red onions, sliced thin
  • 3 cloves garlic, smashed
  • 1 lemon, seeds removed, thinly sliced
  • 1 Tbsp ground sumac
  • 1 ½ tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 cup chicken broth or water
  • ¼ cup olive oil + more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp za’atar
  • 2 Tbsp unsalted butter
  • ¼ cup pine nuts
  • 6 pieces homemade naan or other flatbread


  • Green Tahini Sauce
  • Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt
  • Cover and chill.

  • Chicken & Assembly
  • Preheat oven to 400°.
  • Toss the chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper.
  • Let marinate at least 2 hours.
  • Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around the chicken.
  • Sprinkle with za’atar and roast until the chicken is browned and cooked through (~45–55 minutes)
  • Meanwhile, melt butter in a small skillet over medium-high heat.
  • Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
  • Slice chicken breasts, if desired.
  • Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.