1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste
1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture.
2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.
3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.
4. Serve the chicken with the yogurt sauce.