Recipe

Za'atar Chicken

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Juicy chicken fillets with roasted vegetables, topped with a gremolata.

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serves 2

1
4
1 tsp
40g
250g
200g
1 tsp
20g
½
½ clove
1
1 tbsp
1 tbsp

serves 4

2
8
2 tsp
80g
500g
400g
2 tsp
40g
1
1 clove
2
2 tbsps
2 tbsp

ingredients

red onions – cut into wedges (1cm)
turnips
chilli flakes (optional)
pitted black olives
chicken fillets
cherry tomatoes – cut in half
za’atar
parsley – chop
lemon
garlic – peel, grate finely & chop
Aubergine - cut along the length into thin half moons
Honey
olive oil (from your pantry – for the gremolata)
olive oil (from your pantry)
Salt and Pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

1 x red onions – cut into wedges (1cm)
4 x turnips
1 tsp x chilli flakes (optional)
40g x pitted black olives
250g x chicken fillets
200g x cherry tomatoes – cut in half
1 tsp x za’atar
20g x parsley – chop
½ x lemon
½ clove x garlic – peel, grate finely & chop
1 x Aubergine - cut along the length into thin half moons
1 tbsp x Honey
1 tbsp x olive oil (from your pantry – for the gremolata)
olive oil (from your pantry)
Salt and Pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 4

2 x red onions – cut into wedges (1cm)
8 x turnips
2 tsp x chilli flakes (optional)
80g x pitted black olives
500g x chicken fillets
400g x cherry tomatoes – cut in half
2 tsp x za’atar
40g x parsley – chop
1 x lemon
1 clove x garlic – peel, grate finely & chop
2 x Aubergine - cut along the length into thin half moons
2 tbsps x Honey
2 tbsp x olive oil (from your pantry – for the gremolata)
olive oil (from your pantry)
Salt and Pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Turnips: Cut turnips into wedges – cut in half crossways and then cut each half into 3 or 4 wedges lengthways.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Step 4

Roast veggies: Line two baking trays with tin foil and place the turnip and onion wedges onto one tray and the aubergine half moons onto the other. Drizzle with olive oil and sprinkle over some salt, pepper. Mix around to make sure everything is coated evenly. Place the trays in the oven and roast for 15 minutes, then remove the tray and add the olives and cherry tomatoes to the veggies. Place the tray back into the oven and cook for another 10-12 minutes, until everything is golden and cooked through.

Step 5

Gremolata: Mix together the parsley, lemon zest, garlic, olive oil (see quantity above), honey and lemon juice. Season with salt and pepper to taste.

Step 6

Chicken: Place the chicken fillets in a bowl, season with salt and pepper and add a drizzle of olive oil and a sprinkle of chilli flakes. Mix well. Place a large frying pan on a medium-high heat and add the chicken fillets and cook for 4-5 minutes until golden and cooked through. In the last minute, mix in the za’atar.