Ottolenghi flavors with simplified prep

This dish is so easy to prepare that you almost feel that it couldn’t possibly be based on anything that came out of Yotam Ottolenghi’s kitchen. My version of this chicken is based on the recipe in his first cookbook Ottolenghi: The Cookbook. The simplicity of tossing all of the ingredients together, marinating, and then roasting makes this an impressive dish with little effort. The combo of red onions, garlic, lemon, and warm spices including za’atar, sumac, and cinnamon make this dish colorful, tasty, and blissfully aromatic.
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