Recipe: Za'atar and Lemon Roast Chicken

Makes 1 cup.

Note: Find sumac in the spice aisles of many grocery stores and co-ops; it adds a distinct lemony tang. If sumac is not available, substitute equal amounts of dried lemon zest. The sesame seeds are best toasted; to do so, place them on a baking sheet in 350-degree oven until golden, about 2 to 4 minutes. If Aleppo chile flakes are unavailable, use red pepper flakes. This variation on za'atar is from Beth Dooley.

• 1 tbsp. dried thyme, crushed

• 1 tbsp. dried oregano

• 1 tbsp. ground cumin

• 1 tbsp. ground coriander

• 2 tbsp. sesame seeds (see Note)

• 1 tsp. coarse salt

• 1/2 tsp. Aleppo chile flakes, optional (see Note)

Directions

Place all of the ingredients into a small bowl and combine. Spoon into an airtight container or spice jar.

Serves 6.

• 1 large free-range chicken, cut into pieces (about 3 1/2 to 4 lb.)

• 4 tbsp. extra-virgin olive oil, plus a little more for drizzling

• 4 tbsp. za'atar (see Note)

• 2 yellow onions, sliced thin

• 4 garlic cloves, crushed

Directions

Preheat the oven to 400 degrees. In a large bowl, combine the chicken, oil and za'atar until evenly coated.

Spread the onion out on a roasting pan and scatter the garlic on top of the onions. Place the chicken, skin side up, on top of the onions and place the lemon slices over the chicken.

Roast, turning the pan once or twice, until the chicken is brown and crispy and the juices run clear when the thickest part of the thigh is pierced, about 45 to 55 minutes. Serve on a mound of barley pilaf, wild rice or farro.

Nutrition information per serving:

Carbohydrates6 gSaturated fat6 gTotal sugars2 g

Protein32 gCholesterol100 mgDietary fiber1 g