Za'atar Chicken Traybake

70 mins
Serves 1
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Directions

  1. 1Spatchcock and salt your chicken, then set aside.
  2. 2Halve the potatoes, cut the onions into thin half moon slices, slice the lemon into thin rounds, and peel and bash the garlic.
  3. 3Throw all the prepared vegetables into a roasting tin, drizzle with oil, salt, and pepper, and mix well.
  4. 4Pour chicken stock over the vegetables in the roasting tin.
  5. 5In a small bowl, beat together the Flora buttery with Za'atar and salt.
  6. 6Wipe away any liquid from the chicken and use the za'atar mix to spread over the chicken, both underneath the skin and on top.
  7. 7Lay the chicken on top of the vegetables and roast the whole lot in the oven at 190C for about an hour.
  8. 8Leave to rest for 10-15 minutes whilst you prep your greens.
  9. 9Serve it all on a plate, spooning over any of the gravy from the bottom of the roasting tin.

Ingredients

  • 500 g baby potatoes
  • 2 red onions
  • 1 lemon
  • 5 garlic cloves
  • 350 ml chicken stock
  • 5 heaped spoonfuls Flora buttery
  • 3 tsp Za'atar
  • 1 whole chicken
  • 3 tbsp fresh parsley
  • 2 tbsp toasted pine nuts
  • to serve Greens
  • oil
  • salt
  • pepper

Equipment

panroasting tinsmall bowloven

Tips

  • Use Flora buttery to achieve crispy skin on the roast chicken.
  • Pour gravy from the bottom of the pan over the served dish.