Za’atar Roast Chicken with Parsley

Za'atar Chicken, Parsley Tahini

Za’atar roasted chicken is served with homemade parsley tahini, parsley salad and lightly pickled red onion. Taken from a recipe by Ottolenghi.

Any leftover chicken makes a great salad and the tahini can be used as a salad dressing when mixed with a little rapeseed oil.

Za’atar Roast Chicken with Parsley
Serves 4


For the Chicken: 1 Whole Chicken (Quartered and Backbone Removed), 3 Garlic Cloves (Bashed), 3 Red Onions (Thinly Sliced), Rapeseed Oil, 2tsp Ground Allspice, 1tsp Ground Cinnamon, 1/2tsp Grated Nutmeg, 1 1/2tbsp Ground Sumac, 1 Large Lemon (Thinly Sliced), 150ml Chicken Stock, 2tbsp Cracked Black Pepper, 3tbsp Za’atar, 1tsp Sea Salt

For the Tahini: 150ml Tahini, 2 Garlic Cloves (Finely Chopped), Large Handful Flat Leaf Parsley, 1tbsp Lemon Juice, 1/2tsp Sea Salt, 1tsp Honey

To Accompany: Large Handful Curley Parsley (Chopped), 2 Red Onions (Finely Sliced), Sea Salt, Toasted Pinenuts, Bread Wraps


1) Combine the chicken with the garlic, rapeseed oil, red onion, allspice, nutmeg, sumac, cinnamon, lemon, black pepper and sea salt in a large bowl. Cover and leave to marinade for at least 2 hours in the fridge.

2) Pre-heat your oven to 200c. Place the chicken in a deep baking tray and spoon over the marinade. Pour over the chicken stock and sprinkle with the za’atar. Roast the chicken in the oven for around 45 minutes or until cooked through.

3) Meanwhile, make the parsley tahini by combining all of the ingredients in a small food processor with 4tbsp water and blitzing to a fine paste. Set aside to serve.

4) Mix the sliced red onions with a little sea salt and set aside until ready to serve. When the chicken is ready, remove from the oven and slice from the bone (if preferred).

5) Spoon the marinade over the chicken and serve in wraps with the tahini, red onion, and chopped parsley. Great served with toasted pinenuts.



Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4


For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water


1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.