…. Or as my husband insists on calling it, “The Za’atar Chicken from Qatar.”
Preheat oven to 200C. In a baking dish, mix a kg of skinless chicken, bone-in, with a tablespoon of garlic, a spoon of sumac, a spoon of cumin powder, a spoon of paprika, two spoons of za’atar, a drizzle of olive oil, a diced onion and a few slices of lemon. Bake in the oven for 45 minutes; in the last 5 minutes of the bake, top with more za’atar and sumac (to taste), a quick dash of smoked paprika and a handful of chopped parsley. Serve with oven-crisp khubz and toum (garlic sauce)!