All hail Ottolenghi.
roast chicken in the summertime. In fact, when the alternative is standing over a hot stove, sauteing something steamy, confining that inferno behind the doors of an oven starts to seem like a very good idea.
But that doesn't mean you should stick to that same old trusty roast chicken recipe that sustained you through the blustery months. You need a cut-up chicken that cooks faster. You need the summery flavors of Middle Eastern za'atar, olive oil, and lemon. And you need the luscious crunch of torn-up pita that's been basted by all that juicy chicken.
Wait. Did I lose you at chicken-basted torn-up pita? Or are you like me, and perk up at the thought of all that golden-brown bread, soaking up goodness and creating an almostIf the answer is yes, then here's your new summer chicken move: Make the terrific Yotam Ottolenghi recipe below, but with one essential modification: When the chicken is cooked, remove it and the onions mixture from the rimmed baking sheet to a large plate.
Then eat it, drizzled with green tahini and sprinkled with toasted pine nuts. And try to resist the urge to eat all the crispy pita in that tray.
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