Ingredients
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4 chicken legs or one whole spatchcocked chicken (about 1.5 kg)
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3 large onions, halved
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2 fennel bulbs, cut into wedges
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1 lemon, thinly sliced
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3 Tbsp olive oil
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2 Tbsp ZEST Zesty Za’atar
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Salt and freshly ground pepper
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A handful of flat‑leaf parsley, chopped
Method
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Preheat the oven to 200 °C (390 °F).
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Season the chicken: Place the chicken on a baking tray or roasting dish. Rub with 1 Tbsp of olive oil and 1 Tbsp of Zesty Za’atar. Season lightly with salt and pepper.
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Add vegetables: Arrange the halved onions, fennel wedges and lemon slices around the chicken. Drizzle with the remaining olive oil, then sprinkle over the remaining tablespoon of Zesty Za’atar. The blend’s earthy, tangy and nutty flavours complement roasted vegetables beautifully.
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Roast: Cook for 45–55 minutes (depending on the size of your bird), basting once or twice with the pan juices, until the chicken skin is crispy and the vegetables are tender.
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Finish: Allow the chicken to rest for 5 minutes. Scatter chopped flat‑leaf parsley over the top before serving.
Tip: Use the pan juices as a sauce, full of the herb and citrus notes of the za’atar blend and lemon slices - and serve with couscous or rice for a complete meal.
