Recipe by @sundaydinnerdiary

Master Miller Garcia de la Cruz Organic Extra Virgin Olive Oil recommended


1 cup Garcia de la Cruz Organic Extra Virgin Olive Oil
5 tbsp Za’atar
1 tbsp allspice
1 tbsp cinnamon
2 tbsp paprika
1 tbsp cayenne
2 tbsp garlic powder
1 large red onion, roughly chopped
Juice of 2 lemons
3 lbs boneless chicken breasts & thighs (preferably skin on)
1 tbsp salt
1 tbsp black pepper
1 lemon, thinly sliced
3 tbsp toasted pine nuts (garnish)
½ cup chopped fresh parsley leaves (garnish)


In a bowl, combine the marinade ingredients.
Place chicken in deep dish, season with salt & pepper, then cover with marinade. Work marinade with hands onto chicken & under skin if using skin on. Cover & marinate in fridge at least 3 hours.
Preheat the oven to 400 F.
Transfer chicken to baking pan or cast iron skillet. Sprinkle with more paprika & za’atar. Place lemon slices over top. Drizzle additional Garcia de la Cruz Organic Extra Virgin Olive Oil. Cover lightly with foil.
Place chicken in preheated oven; roast for 35 mins, remove foil, baste using spoon with juices released into pan or skilet, then roast last 10 minutes.
Remove from heat, garnish with nuts & parsley.
Serve with a delicious side like the rice