This is one of my go-to dinners when I want something easy but still packed with flavour. The za’atar and sumac roast chicken comes out super juicy and full of tangy, herby goodness, and it pairs perfectly with the fresh pearl couscous salad. It’s ideal for a weeknight dinner and holds up really well for meal prep too. It has become a fan-favourite amongst my friends and I hope you love it too! This recipe serves 4-6 depending on portion size :)
Ingredients 16
Roast Chicken
Salad
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Method 6
In a small bowl, mix together the , , , , , and . Rub the mixture all over the , making sure it's well coated. Let it marinate for at least 30 minutes, or overnight in the fridge for best flavour.
Preheat your oven to 220°C (fan-forced). Place the and in the base of a roasting tray and lay the on top, skin-side up. Pour the into the tray around the chicken.
Roast for 55–65 minutes or until the skin is golden and the is cooked through (the juices should run clear when pierced). Let it rest for 10 minutes, then slice.
While the is roasting, cook the according to the packet instructions. Drain and rinse under cold water to cool, then set aside.
In a large bowl, combine the cooked , , , , , , , and (if using). Season with salt and pepper to taste and toss to combine.
Serve the sliced with a generous scoop of the salad. Don’t forget to drizzle over some of those tangy, herby pan juices!
Julia’s Eatery's tips
I like to add zhoug, labneh, and sumac/pickled onions (to use up the extra half onion) for a bit of extra oomph, but honestly it’s just as good with the chicken and salad on their own for a no-fuss lunch or dinner. Some greek yoghurt/mint yoghurt on the chicken would be fantastic too!
Helpful tips
Notes
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