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