Oven-Roasted Chicken with Za’atar and Sumac

Juicy chicken with crisp, golden skin, filling your kitchen with the warm aroma of spices - this is comfort food at its best. Slices of lemon and red onion add brightness, while Za’atar and Sumac bring a fragrant, lively twist to every bite.

Slow roasting in the oven makes the meat tender and succulent, and a sprinkle of toasted almonds and fresh parsley on top adds texture, colour, and extra flavour. Serve with rice, couscous, or mashed potatoes for a simple, yet flavour-packed dinner.

For the chicken:
8 chicken legs with skin and bone, trimmed of excess fat and loose skin
2 red onions, thinly sliced
1 lemon, cut into roughly ½ cm slices
2 large garlic cloves, crushed
4 tbsp olive oil
2 tbsp Za’atar (plus extra to taste)
1 tbsp Sumac
1 tbsp ground cinnamon (optional)
250 ml chicken stock
1½ tsp salt (or to taste)
½ tsp freshly ground black pepper (or to taste)

For the topping:
1 tbsp olive oil
50 g almonds, roughly chopped and toasted
A small handful of flat-leaf parsley, chopped

In a large bowl, combine the chicken legs, red onion, lemon slices, garlic, olive oil, Za’atar, Sumac, cinnamon (if using), chicken stock, salt, and pepper. Mix well to coat the chicken evenly. Cover and let the chicken marinate in the fridge for at least 3 hours or overnight for more flavour.

Preheat the oven to 200°C. Place the marinated chicken in a shallow roasting dish, skin-side up, ensuring each piece has a little space around it. Roast for 35–40 minutes until just cooked through. For extra golden skin, switch the oven to grill for the last few minutes, keeping a close eye so it doesn’t burn.

While the chicken roasts, toast the almonds. Line a plate with two layers of kitchen paper. Heat olive oil in a small pan over medium heat, add the chopped almonds, and stir constantly until golden. Transfer to the paper to absorb any excess oil.

Arrange the chicken, onions, and lemon slices on a serving platter. Spoon some of the roasting juices over the chicken, then sprinkle with extra Za’atar, toasted almonds, and chopped parsley. Serve alongside couscous, Basmati rice, or mashed potatoes with a fresh salad.

Enjoy!