Roast Chicken with Sumac, Za'atar, and Lemon

This month you may be noticing a lot of Middle Eastern style dishes as I explore Ottolenghi's new book Jerusalem. This recipe is technically from his earlier cookbook, but I was in a bind for dinner and this fit the bill. Technically, it does require a bit of planning ahead, so ideally, start this one the night before. The lemon and herby za'atar work quite well together.

One year ago: Pork Tenderloin in Creamy Mustard Sauce
Two years ago: Minestrina Tricolore
Three years ago: Corn and Black Bean Tamale Pie

Roast Chicken with Sumac, Za'atar, and Lemon (from Ottolenghi)
Ingredients
1 large chicken, divided into quarters
2 red onion, thinly sliced
2 garlic cloves, minced
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za'atar
20g unsalted butter
50g pine n uts
4 tbsp chopped parsley

1. In a large bowl, mix together chicken, onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in fridge to marinate for a few hours or overnight.
2. Preheat oven to 400F. Transfer chicken skin-side up and marinade to a baking dish lined with foil. Sprinkle za'atar over chicken. Roast for 30 - 40 minutes.
3. Meanwhile, melt butter in a small frying pan, add pine nuts, and cook over moderate heat until golden.
4. Sprinkle cooked chicken with chopped parsley and pine nuts and serve.