SERVES: 4 to 6
INGREDIENTS:
6 pieces chicken with skin on (breasts, legs, thighs, oysters) Ground black pepper & Kosher salt 3 tbsp Za'atar spice, store bought or homemade (below) 1/4 cup fresh extra virgin olive oil (2018 harvest) 1/4 cup Garlic olive oil 3 tbsp Sicilian Lemon white balsamic 1 garlic bulb sliced in half 1/2 cup chopped fresh Italian parsley leaves
DIRECTIONS:
In a mixing bowl, combine olive oils, balsamic and za'atar spice mix. Place chicken in bowl and cover completely with the mixture, pressing into and under the skin. Cover and place in fridge for at least two hours (or overnight). Preheat oven to 400 degrees. Transfer the chicken and marinade to a sheet pan with sides or a cast iron skillet. Add garlic bulbs face down onto your sheet pan or skillet. Roast 40 minutes until done. Consider removing the chicken breasts after 30 minutes since white meat cooks faster than dark. Garnish with fresh parsley. Drizzle Garlic oil and Lemon balsamic to taste. Serve over bed of arugula or rice.
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