Za’atar Chicken Legs with Garlic Sauce
Anyone who has spent time in Los Angeles is probably familiar with Zankou Chicken, a small family-owned chain of fast-food restaurants that specialized in roasted chicken and their secret garlic sauce. This Za’atar Chicken Legs with Garlic Sauce recipe is reminiscent of their famous chicken.
For this copycat version, we roasted whole chicken legs from Bell & Evans (to simulate the popular quarter dark chicken plate) with za’atar, a Middle Eastern spice blend that includes savory herbs, toasted sesame seeds, and sumac. You can find za’atar in specialty stores, online, and even well-stocked grocery stores.
The secret garlic sauce that Zankou chicken makes most probably is a version of Toum, a labor-intensive garlic sauce that has a tendency to “break.” We solved that problem by adding in mashed potato, which stabilizes the sauce. This sauce is a combination of the Middle Eastern Toum and the Greek dip Skordalia. It is thick, garlicy, and addictive! If you are brave, use two whole heads of garlic; if tamer, use one. We used two and just as long as everyone has some, you will be fine.
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Za’atar Chicken Legs with Garlic Sauce Recipe
Ingredients
For the Chicken:
- 4 Bell & Evans Chicken Legs
- ¼ cup olive oil
- Juice and finely grated zest of 1 lemon
- 2 tablespoons Za’atar seasoning
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
For the Garlic Sauce:
- 1 pound russet potatoes , peeled and cut into chunks
- 1-2 heads garlic (12-24 garlic cloves)
- ¼ cup fresh lemon juice
- 1 teaspoon kosher or fine sea salt
- ½ cup neutral-flavored oil
Instructions
- Place chicken legs in a large food storage bag or covered glass container. Mix the rest of the chicken ingredients and pour over. Make sure the chicken is well coated with the marinade. Marinate for 2 hours or up to overnight.
- While the chicken marinates, make the garlic sauce.
- Boil the potatoes until very tender in salted water. Drain the water, put the pan back on the stove, and mash the potatoes over heat until smooth and dry.
- Put the peeled garlic cloves, lemon juice, and salt in a small food processor. Process until smooth. Add just enough oil to cover and process. Continue to add oil, a little at a time, while the processor is running, until the oil is incorporated. Add about ¼ cup of the potatoes and process. Continue to add potatoes, about ¼ cup at a time, and process until all the potatoes are incorporated and the mixture is smooth. Cover and refrigerate for at least 2 hours.
- Remove the chicken from the fridge and let sit at room temperature while the oven preheats.
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Place the chicken on the prepared baking sheet, skin-side up. Discard marinade. Roast for 45 minutes or until browned and the internal temperature reaches 165 degrees. Serve with the garlic sauce.
Nutrition
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