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Zaatar-roasted chicken with sweet potatoes
Natasha Piper's simple dish to celebrate Rosh Hashanah hits all the right notes. The potatoes, shallots and zaatar-spiced chicken deliver a sweet yet balanced meal.
Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 medium whole British chicken
2 tbsp fine salt (optional)
1.3kg sweet potatoes
6 shalllots
6 tbsp olive oil
1 unwaxed lemon, finely grated zest, then halved
4 tbsp Cooks’ Ingredients Zaatar
3 clove/s cloves garlic, peeled, left whole
1/4 x 20g pack thyme
Toasted flaked almonds, to serve (optional)
Method
On the day before, if time allows, pat the
chicken dry with kitchen paper and place on
a tray or large plate. Season all over with the
salt, cover and leave in the fridge for up to
24 hours. This will make the chicken succulent
once roasted.
Preheat the oven to 220ºC, gas mark 7.
Wash and cut the sweet potatoes in halves or
quarters depending on their size (if they are
quite small, leave them whole) and place on
a large roasting tray. Halve the shallots (leave
the skins on) and add to the tray alongside the
potatoes. Drizzle with about 2 tbsp olive oil
and sprinkle with sea salt flakes.
Put the lemon zest, zaatar and the remaining
4 tbsp oil into a bowl and mix. Remove the
string from the chicken and put the lemon
halves, garlic and thyme inside the cavity. Place
in a deep-sided roasting tin, breast-side up, and
cover completely in the zaatar and olive oil mix.
Roast the chicken and sweet potatoes for
15 minutes, then reduce the oven temperature
to 200ºC, gas mark 6 and continue to roast for
a further 45-55 minutes, or until the chicken
is thoroughly cooked, the juices run clear and
there is no pink meat. If the zaatar starts to
colour too fast, cover loosely with foil. The
sweet potatoes should be completely softened
and starting to crisp around the edges. Let the
chicken rest for 15 minutes, then serve with
the potatoes, sprinkled with some toasted
flaked almonds for crunch, alongside a green
salad or cooked seasonal greens.
(Nutrition calculated excludes optional 2 tbsp salt)
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,752kJ/ 896kcals
Fat
38g
Saturated Fat
7.7g
Carbohydrates
73g
Sugars
21g
Fibre
16g
Protein
57g
Salt
2.1g
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