Za’atar Chicken
Za’atar Chicken



  • 3 tbsp za’atar mixture
  • 6 tbsp olive oil
  • 4 whole chicken thighs
  • 2 tbsp white sesame seeds
  • 2 x 400g tins of chickpeas, drained
  • 250ml Greek-style yoghurt
  • 6 peeled garlic cloves
  • 20 mint leaves
  • Preheat the oven to 220C. Mix the oil and the za’atar in a small bowl, then brush all over the chicken thighs in a roasting tin before scattering with the sesame seeds. Add the garlic and chickpeas to the tin and bake for 40 mins.
  • Remove the tin from the oven and remove the garlic cloves. Baste the chicken with the oil from the tin, then cook the chicken for 15 mins more. Meanwhile, pound the garlic into a paste with a pestle and mortar, then mix in the yoghurt. Serve the chicken on the chickpeas, drizzle with garlic yoghurt and scatter with mint leaves.
30 mins
4 serving

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