Za’atar roast Chicken

4 to 5 medium waxy potatoes, cut into wadges

2 red onions, cut into quarters 

4 tbsp extra-virgin olive oil

1 medium chicken, about 2kg

1 lemon

4tbsp za’atar mix

2tbsp sumac

½ tsp Aleppo chilli flakes

2 garlic cloves

6 thyme sprigs

Salt and freshly black pepper

This is how to make it

Preheat the oven to 200C F.

Place the potato wedges and onion in a large-deep roasting dish. Add 1 tablespoon of the olive oil and the ½ teaspoon salt, and a good grind black pepper. Mix well until the vegetables are well coated. Place the chicken on top of the vegetables and well season the chicken with salt and pepper. Zest the lemon into a small bowl, halve the lemon and set aside. Add the remaining 3 tablespoons olive oil, za’atar, spices, ½ teaspoon salt and a grind of black pepper and stir well.

Stuff the lemon halves, garlic, and thyme sprigs inside the chicken, then rub the chicken all over with the za’atar mixture. Roast the chicken for about 80 minutes, or until the chicken leg jiggles when pulled, the juices run clear, Remove the chicken from the oven and let rest for 15 minutes. Carve the chicken right on top of the potatoes, letting the juice coat the potatoes, then squeeze the cooked lemon on the chicken and potatoes.