Za’atar chicken

This is a super flexible meal. The flavours are fresh, zingy and somewhat addictive.
I’ve made it to partner roast potatoes, spelt grains, brown rice, fusili pasta. My favourite thing to do is make two trays worth, 2 kilos, 12-14 skin on thighs. Whatever is left over I freeze. It reheats well and we’ve even eaten it cold as a picnic.

2 kg skin on chicken thighs 

3-4 Leeks sliced lengthways 

Arrange in roasting pans 

If using, splash with white wine/vermouth

Generous squeeze of lemon juice (I usually use half a lemon per tray)

Drizzle with olive oil 

Sprinkle generously with za’atar spice mix

Season with salt 

Bake 45 mins, skin should be crispy. Basting at least once is recommended but optional.

Serve with - rice/couscous/spelt grains/roasted potatoes/over pasta 

Freeze leftovers in one-meal portions to serve with fresh carbs for easy dinner

Can also cook up with veg as a flavourful soup. I used carrots, cauliflower and greens and served with sourdough.

Here on a bed of spelt grains

A note on za’atar - they’re not all created equal. When I used the small supermarket jar up, there wasn’t any in stock so I turned online - a huge bag was much more cost effective and wow, the smell of thyme on opening it was powerful. So much better - and with a big bag you will stop being precious with it and really toss it about which gives a lot more flavour to the dish.