Zaatar-roasted chicken with sweet potatoes

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.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Plusoptional salting and resting

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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
  • ¼ x 20g pack thyme
  • Toasted flaked almonds, to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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Overall rating (5/5)

5 out of 5 stars1 rating