Za'atar Roast Chicken with Green Tahini Sauce
"Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands...."
INGREDIENTS
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Green tahini sauce:
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2 garlic cloves, smashed
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1 cup (lightly packed) flat-leaf parsley leaves with tender stems
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1/2 cup tahini
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1/4 cup fresh lemon juice
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Kosher salt
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Chicken and assembly:
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1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
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2 medium red onions, thinly sliced
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2 garlic cloves, smashed
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1 lemon, thinly sliced, seeds removed
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1 tablespoon sumac
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1 1/2 teaspoons ground allspice
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1 teaspoon ground cinnamon
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1 cup low-sodium chicken broth or water
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1/4 cup olive oil, plus more for drizzling
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Kosher salt, freshly ground pepper
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2 tablespoons za'atar
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2 tablespoons unsalted butter
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1/4 cup pine nuts
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6 pieces lavash or other flatbread
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