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Chicken with za'atar and tomato salad

Name: Chicken with za'atar and tomato salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 (about 180g each) chicken breasts on the bone; 1/3 cup (80ml) olive oil; 2 tablespoons za'atar*, plus extra to sprinkle; 3 vine-ripened tomatoes, cut into wedges; 1 cup flat-leaf parsley leaves; 1/2 cup mint leaves; 1 tablespoon white wine vinegar; Thick Greek yoghurt, to serve

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25m

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Everyone will love these chicken breasts with Middle Eastern spices and a light tomato and herb salad on the side.

4 (about 180g each) chicken breasts on the bone
1/3 cup (80ml) olive oil
2 tablespoons za'atar*, plus extra to sprinkle
3 vine-ripened tomatoes, cut into wedges
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
1 tablespoon white wine vinegar
Thick Greek yoghurt, to serve

Method

1.

Preheat the oven to 190°C.
2.

Place chicken breasts in a baking pan with 2 tablespoons of the oil and the za'atar. Rub the marinade onto the chicken, cover and and set aside in the fridge for 15 minutes.
3.

Place chicken in the oven and cook for 25 minutes or until cooked through.
4.

Place tomato and herbs in a bowl with vinegar and remaining oil. Season with salt and pepper and toss well.
5.

Place chicken on serving plates, drizzle with pan juices, top with a dollop of yoghurt and sprinkle with a little extra zaatar. Serve with salad.