ROASTED CHICKEN WITH SUMAC, ZA'ATAR AND

ROASTED CHICKEN WITH SUMAC ZA'ATAR AND BALSAMIC VINEGAR by CHEF DAN:

Serves 4

INGREDIENTS:

4 tablespoon olive oil, divided

2 chicken breasts, divided in half

2 onions, thinly sliced

2 tablespoons ground sumac

2 tablespoon za’atar

4 tablespoon balsamic vinegar

Sea salt and freshly ground black pepper to taste

1/4- toasted pine nuts

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGrEES)

1.   In a Ziploc bag, mix chicken, with the 2 tbs. olive oil, onions, garlic, sumac, balsamic vinegar, salt and pepper.

2.   Refrigerate overnight.

3.   Transfer the chicken and its marinade to a prepared baking sheet.

4.   Sprinkle za’atar all over the chicken and onions.

5.   Roast for about 20-30 minutes.

6.   Meanwhile in a dry frying pan toast pine nuts over low heat for 3-4 minutes.

7.   Transfer the hot chicken and onion to a serving plate.

8.   Add pine nuts and drizzle remaining olive oil and sprinkle with more za’atar.

ENJOY DAN:               BON-APPETITE!!