Recipe | Mediterranean Chicken

Arielle Forbes | Dr. Foodie

Hey foodies! I have a great dish for a crowd. It’s a little tart due to the sumac but it is a nice change from the boring roasted chicken we all like to make.


1 4-5 lb chicken cut into 8-10 pieces or a whole cut-up chicken

2 medium onions, sliced

4 cloves garlic, rough chopped

1 lemon, sliced

2 tsps sumac

1 tsp ground allspice

1 tsp cinnamon

1 c chicken broth

¼ c olive oil

½ tbls salt

½ tbls white pepper

½ tsp ground coriander

2 tbls za’atar

1 tbls fresh chopped thyme, plus thyme twigs

2 tbls unsalted butter

¼ c pine nuts


Season chicken with sumac, allspice, cinnamon, salt, white pepper, coriander, half of the onion and chopped thyme. Let chill in fridge for 4 hours, and then add the olive oil and broth, chill overnight ideally.

mediterannean chicken.jpeg

Preheat oven to 400 and allow the chicken to come to room temp. In a deep baking pan drizzle some EVOO, add the chicken and layer the fresh lemon, remaining onion and thyme twigs over the chicken. Sprinkle with 1 tbls of za’atar.

Bake for 1 hour until chicken is browned and cooked through.

In a skillet melt the butter and toast the pine nuts until golden. Top the chicken with the pine nuts and remaining za’atar.

Notes: this can be served with warmed pita and fresh cucumber tomato salad.


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