Chicken Entertaining

Lemon and za'atar chicken with 'falafel' salad

Name: Lemon za'atar chicken with falafel salad recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 4 chicken marylands; 2 tbs zaatar; Zest and juice of 1 1/2 lemons; 3/4 cup (180ml) extra virgin olive oil; 2 Lebanese flatbreads, torn in half; 1/2 bunch coriander, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 2 tsp ground cumin; 2 tsp sumac; 4 long green shallots, finely chopped; 2 x 400g cans chickpeas, rinsed and drained (we used Woolworths Macro chickpeas); 2 tsp pomegranate molasses; Toasted sesame seeds, to serve

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25m

Del_Lemon Zaatar Falafel Salad — Brett Stevens

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by Phoebe Wood

Feb 10, 2022

Phoebe Wood's mouth-watering lemon and za'atar chicken with 'falafel' salad recipe will have your guests licking their plates clean.

4 chicken marylands
2 tbs zaatar
Zest and juice of 1 1/2 lemons
3/4 cup (180ml) extra virgin olive oil
2 Lebanese flatbreads, torn in half
1/2 bunch coriander, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
2 tsp ground cumin
2 tsp sumac
4 long green shallots, finely chopped
2 x 400g cans chickpeas, rinsed and drained (we used Woolworths Macro chickpeas)
2 tsp pomegranate molasses
Toasted sesame seeds, to serve

Method

1.

Preheat oven to 180°C. Line a baking tray with baking paper.
2.

Place chicken in a bowl with zaatar, zest and juice of 1 lemon, 1/3 cup (80ml) oil and 1 tsp salt flakes. Toss to coat well, then transfer to prepared tray and spread in a single layer, skin side up. Roast for 40-45 minutes until skin is crisp and golden and chicken has cooked through (increase heat to 200°C in the last 10 minutes if you need to deepen the skin colour). In the last 5 minutes of cooking, place flatbreads on a second baking tray and drizzle with 1 tbs oil. Bake for 5 minutes or until golden and crisp.
3.

Meanwhile, place herbs, sumac, cumin and shallot in a food processor and whiz until finely chopped. Add chickpeas and pulse to combine and coarsely chop the chickpeas. Transfer to a bowl, add pomegranate molasses, remaining 1/3 cup (80ml) oil and remaining juice and zest, and toss to combine. Season well. Serve lemon and zaatar chicken with salad and flatbread alongside.