The combination of sumac, Za’atar and lemon really gets the taste buds tingling!
I serve this with crusty bread and a green salad, simple and delicious.
1.5kg chicken, cut into 8-10 pieces
1 onion, peeled and finely sliced
1 tablespoon sumac
2 tablespoons Za’atar
60mls olive oil
salt and pepper to taste
In a large bowl, pour the juice of 1 lemon.
Take the second lemon, slice finely and add to the bowl.
Add the finely sliced onion, sumac, 1 tablespoon of Za’atar, olive oil and salt and pepper, combine well.
Add the chicken to the bowl and mix really well.
Set aside to marinade for 2-24 hours in the fridge.
Preheat oven to 190 degrees Centigrade.
Place the chicken skin side up in a roasting tin, top with the onion and lemon slices.
Place in the oven and roast for 40mins basting regularly.
Serve warm or at room temperature with a light sprinkling of sumac, lemon wedges and bread to soak up the juices.