Za'atar Roast Chicken with Olives & Prunes
Za’atar roast chicken is a flavorful one-pan dinner that is full of flavor. It takes a few minutes to put together which makes this dish perfect for a weeknight dinner yet, fancy enough for a nice dinner party. Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level with some sweetness and earthy goodness.
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1 chicken (3.5-4 lbs.) cut into quarters
¼ cup olive oil
¼ cup fresh lemon juice
1.4 cup fresh orange juice
4-5 large garlic cloves, grated
2-3 tablespoons harissa or pureed roasted red peppers
The spices:
• 4 heaping tablespoons za’atar
• 2 tablespoons sumac
• 1-1.5 teaspoons salt
• 1 teaspoon ground cumin
• Crushed red pepper flakes, to taste
1 cup prunes, dried apricots, or dried figs
1 cup olives
Preheat the oven to 425 °F, 220 °C.
Cut deep slits in the chicken pieces and place them in a 9 by 13-inch baking pan.
Combine the lemon juice, olive oil, orange juice, garlic, and harissa in a bowl. Whisk together and pour over the chicken.
Sprinkle all of the spices over the chicken and toss to coat.
Add the prunes and olives to the pan.
Bake in the center rack of the oven, uncovered, for 45 minutes.
Flip the chicken pieces over and bake 20-25 more minutes.
Serve with Mediterranean Rice Pilaf, Brussel Sprouts, Roasted vegetables, Couscous, or a salad with some toasted bread to soak up the zesty sauce. Enjoy!
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network
Ina brings back a 1980s classic chicken dish that blends the flavors of sweet prunes with savory olives and lots of garlic!
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Chicken Marbella, Updated
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 9 hr 25 min (includes marinating time)
Active: 15 min
Yield: 6 servings
Ingredients
1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio
Directions
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees F.
Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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Ina Garten's Chicken Marbella, Updated | Barefoot Contessa | Food Network