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Zaatar Roast Chicken

UAE

75.00 / Box

DIY - Serves 4 people

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Coriander

Req qty: 1.00/pcs

1.75

White Sesame Seeds

Req qty: 1.00/pkt

9.50

Cherry Tomatoes

Req qty: 1.00/pkt

17.00

Tomatoes

Req qty: 0.50/kgs

3.12

Pomegranates

Req qty: 0.30/kgs

3.45

Lemons

Req qty: 0.15/kgs

0.60

Whole Chicken

Req qty: 1.00/pkt

19.00


Ingredients not included but required

Zaatar

12.00/bottle

Zaatar-roast chicken with local tomato salad

SERVES 4 

* Item not included in box

Prep time: 10 minutes, plus resting

Cook time: 1 hour

Allergy information: sesame

For the chicken

• 1 UAE chicken (approx 900g)

• *2 tbsp zaatar

• *5 tbsp olive oil

• 1 lemon, halved

• *1 tsp flaked salt For the tomato salad

• 2 beef tomatoes

• 150g cherry tomatoes (mixed colours if possible)

• seeds from 1/2 pomegranate

• 2 tbsp white sesame seeds, toasted

• 1/2 bunch coriander, leaves picked and chopped

1. Preheat the oven to 190°C. Remove the chicken from the fridge and allow to come to room temperature.

2. Mix the olive oil and zaatar in a small bowl.

3. Put the chicken in a roasting tray and brush with the zaatar mix, then sprinkle all over with the salt. Stuff the cavity with the lemon halves.

4. Pour 100ml hot water into the roasting tray. Transfer the chicken to the oven and roast for 45 minutes - 1 hour, or until the thigh juices run clear. Once cooked, remove from the oven and leave to rest for 15 minutes, before slicing.

5. While the chicken rests make the salad, Cut the beef tomatoes into 1cm-thick slices rounds and halve the cherry tomatoes. Arrange on a large platter and sprinkle over the pomegranate seeds, sesame seeds and coriander leaves. Season generously with salt and black pepper and serve with the chicken.

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