Palestinian Roast Chicken with Sumac and Red Onions | Lindsay’s Recipes
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Baking sheet
- Aluminum foil
- Paper towel
- Plate
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Serving platter
Ingredients
- 2 1⁄4 lb. skin-on chicken legs, thighs and drumsticks separated
- 1⁄4 cup extra-virgin olive oil, divided, plus more for drizzling
- 1 tbsp. plus 1½ tsp. ground sumac, plus more for sprinkling
- 1⁄2 tsp. ground allspice
- 1⁄2 tsp. ground cumin
- 1⁄4 tsp. ground cinnamon
- 3 tbsp. fresh lemon juice
- 4 medium garlic cloves, coarsely crushed in a mortar and pestle (1 Tbsp.)
- 1 1⁄2 tsp. kosher salt, plus more as needed
- 1⁄4 tsp. freshly ground black pepper, plus more as needed
- 2 large red onions, halved then thinly sliced (2⅔ cups)
- 2 tbsp. pine nuts
- Naan or Arabic taboon bread, for serving
- 1⁄4 cup coarsely chopped flat-leaf parsley
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