This Middle Eastern spice blend is the secret to a perfectly seasoned, crisp-skinned roast chicken.
1/4 cup fresh lemon juice
2 medium garlic cloves, grated
3 peeled black garlic cloves (such as CalPAC)
3/4 teaspoon kosher salt
3/4 cup tahini (such as Soom)
3/4 cup ice water
1 medium-size red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon ground sumac
1/2 teaspoon kosher salt
1 (4-pound) whole chicken
2 tablespoons kosher salt
1 1/2 tablespoons za’atar
Black Garlic Tahini
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