A simple marinade gives this roast chicken lots of delicate flavor while keeping it deliciously moist.
- 2 tbsp olive oil
- 1 ½ tbsp lemon juice approx ½ lemon
- 2 cloves garlic crushed
- 1 tbsp za'atar
- ¼ red onion or ½ small
- 1 ¼ lb boneless chicken thighs 560g, approx (or can use chicken breast if you prefer)
- 1 ½ tbsp pine nuts
- 1 tbsp chopped parsley
Mix together the olive oil, lemon juice, garlic and za'atar in a baking dish large enough to snugly hold the chicken when opened up.
Thinly slice the onion and add this plus the chicken to the marinade. Toss to coat the chicken all over then cover and refrigerate at least 2 hours, up to overnight.
When ready to cook, preheat the oven to 400F/200C. Take the chicken out of the fridge as the oven is pre-heating to come to room temperature. Bake the chicken for 25-35 minutes, depending on the size of the pieces of chicken, so that it is cooked through.
While the chicken is cooking, toast the pine nuts in a dry skillet/frying pan until gently browned. Finely chop the parsley. Sprinkle the parsley and pine nuts over the chicken once cooked and serve.
This uses za'atar spice blend which is easy to make yourself at home - it's also available in stores, but do check ingredients as some have some added ingredients that are more 'fillers'.
Calories: 407kcal | Carbohydrates: 3g | Protein: 24g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 111mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg