Prep time: 1 hour 10 minutes Cooking time: 1 hour
Ingredients 3 tbsp za’atar 1/4 cup olive oil 2-4 tbsp lemon juice 4 garlic cloves, minced 1/4 tsp salt 2 x 800g baby chickens, cleaned and spatchcocked* 1/4 cup pomegranate seeds
Method 1. Preheat oven to 200°C. In a small bowl, whisk za’atar, olive oil, lemon juice, garlic and salt into a thick paste. Rub paste all over chickens and refrigerate for at least an hour, preferably longer.
2. 2. Roast chickens on a rack in the oven for 30 minutes uncovered. Reduce temperature to 180°C and roast for another 20 to 30 minutes or until a thermometer registers 77°C when inserted in the thickest part of the thigh, and the juices run clear when pricked with the tip of a knife. 3. 3. Remove chickens from oven, cover loosely with foil and leave to rest for 10 minutes before carving. 4. 4. Scatter pomegranate seeds over chickens and serve with a green salad or some roasted potatoes.
*To spatchcock a chicken, place the chicken on a board, breast side down. Using a sharp knife or scissors, cut out the entire neck bone and spine. Turn the chicken on the breast side and push down hard to flatten it.