Ingredients
Method
- Preheat the oven to 375°F (190°C), or 170°C if using a fan-assisted oven.
- In a large mixing bowl or resealable bag, combine the chicken pieces with Za’atar spice blend, pomegranate molasses, garlic, 1 tablespoon olive oil, salt, and black pepper.
- Mix thoroughly to ensure all chicken is evenly coated in the marinade. For deeper flavor, work some of the mixture beneath the skin. If time allows, marinate in the refrigerator for 1 to 24 hours; otherwise, proceed to cooking immediately.
- Arrange the chicken on a baking tray in a single layer. Scatter the onion quarters around the chicken and drizzle them with the remaining olive oil.
- Roast for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For a golden, crisp finish, switch to the broiler for several minutes just before removing from the oven.
Notes
Marination: While the dish can be prepared at once, allowing the chicken to rest in the marinade for at least one hour yields the most robust flavor.
Cooking duration: The precise baking time will vary with the size of the chicken pieces. Larger portions, such as bone-in breasts, may need additional time, while smaller cuts like drumsticks or thighs may cook faster. Always confirm doneness with a thermometer.
Vegetable variations: Though red onions pair beautifully, the recipe adapts well to other roasted vegetables such as carrots, cauliflower, or Brussels sprouts.
Citrus enhancement: For added brightness, nestle fresh lemon slices among the chicken before roasting.
Grilling method: The chicken may also be prepared on the grill after marinating, offering a smoky variation of the dish.