Copycat Za’atar Chicken Legs with Garlic Sauce
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
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. For this gluten-free copycat version of Za’atar Chicken Legs with Garlic Sauce recipe, we roasted Bell & Evans whole chicken legs.
Source: Gluten Free & More Magazine
Ingredients
For the Chicken
- 4 Bell & Evans whole chicken legs
- 1/4 Cup Olive oil
- Juice and finely grated zest of 1 lemon
- 2 TB Za’atar seasoning
- 1 tsp Kosher or fine sea salt
- ½ tsp Black pepper
For the Garlic Sauce
- 1 Lb. Russet potatoes, peeled and cut into chunks
- 1-2 Whole heads of garlic (12-24 garlic cloves)
- ¼ Cup fresh lemon juice
- 1 tsp Kosher or fine sea salt
- ½ Cup Neutral-flavored oil
Preparation
- 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.
