Description
A delicious roasted chicken topped with sautéed onions and served on warm flatbread, garnished with toasted pine nuts and fresh parsley.
Ingredients
Scale
- 1 whole chicken, cut into 6–8 pieces
- ½ cup extra virgin olive oil, divided
- 1 lemon, cut in half
- 3 tbsp sumac, divided
- 3 tsp 7-Spice (baharat), divided
- Kosher salt and fresh cracked black pepper, to taste
- ¼ cup pine nuts
- 2 large red onions, chopped (or use 3 medium-sized red onions)
- 3–6 flatbread (Naan, Taboon or Greek Pita)
- 2 tbsp parsley, chopped
Instructions
- Prepare the chicken: Preheat your oven to 375F. Season the chicken with 2 tbsp olive oil, 1½ tbsp sumac, 2 tsp bharat, kosher salt and black pepper. Arrange the chicken pieces on a parchment-lined baking tray, baking dish or in a braiser. Add 2 lemon halves (they will bake alongside the chicken and caramelize). Bake for 30-45 minutes. Chicken is ready when the internal temperature is at least 175F.
- Toast the pine nuts: While the chicken is baking, toast the pine nuts. To a small pan, add 2 tbsp of olive oil and pine nuts. Toast on medium heat, swirling the pan constantly, for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate and set aside.
- Sauté the onions: To a large frying pan, add 2-3 tbsp of olive oil and the chopped onions. Season with a generous pinch of kosher salt. Cook on medium heat until the onions have softened, for about 15-20 minutes. Add 1½ tbsp sumac and 1 tsp bharat to the onion mixture and sauté for another 5 minutes until fragrant. Set aside.
- Toast the flatbread: Place the flatbreads on a large baking pan or sheet and broil in the oven for 3-4 minutes until warmed through and slightly toasted.
- Assemble: Divide the onion mixture equally over the flatbreads and top with the cooked chicken pieces. Garnish with toasted pine nuts and chopped parsley.
- Serve: Serve the roasted chicken over the flatbread with a side of salad. Don’t forget the caramelized lemons for added tang.
Notes
- Note: Adjust cooking time based on size of chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 flatbread with chicken and toppings
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg