Za’tar Chicken with Fatoush Salad



  • For the chicken:
    • Olive oil
    • 1 large chicken (approx. 4 1/2-5 1/2 lbs or 2-2.5kg), cut into 8 pieces
    • 4-6 tablespoons za’atar – can be purchased at  any Middle Eastern market
    • Maldon sea salt
  • For the fattoush:
    • 1/2 English cucumber
    • 4 Roma tomatoes
    • 1 bunch spring onions
    • 1 small bunch fresh mint, leaves picked
    • 1 clove garlic, minced
    • Good handful black olives
    • 5 1/4 oz or 150g crumbled feta cheese
    • Sprinkle of za’atar
    • Juice 1/2 lemon
    • Extra virgin olive oil
    • 2 pita breads


  1. Pour a good couple of glugs of olive oil into the roasting pan and put the chicken pieces skin side up in the oil.  Turn the chicken pieces over and sprinkle the za’atar liberally over them. 
  2. Sprinkle with sea salt.  Turn them skin side up and sprinkle liberally again with za’atar and a little salt.
  3. Leave to marinate for an hour or so, or overnight, covered, in the refrigerator if you have the time.
  4. When you are ready to cook the chicken, preheat your oven to 375°F or 190°C.  (If the chicken has been chilled, bring it to room temperature.)
  5. Roast the chicken for about 45-60 minutes, or until it is golden and cooked through.
  6. Meanwhile, chop your tomatoes and cucumbers and pile them into a big salad bowl.  Mince the garlic and chop the spring onions and mint and add them in. 
  7. Halve the olives and add them into the salad with the crumbled feta.  Sprinkle lightly with za’atar.
  8. When the chicken is cooked, remove the roasting pan from the oven and set aside, covered with foil.
  9. Cut the pita breads open lengthways so that you have four very thin halves then toast them in the oven until golden and crunchy.  Take them out and let them cool.
  10. Squeeze the lemon over the salad and give it a generous drizzle of olive oil.  Toss lightly.
  11. Break the toasted pita breads into pieces and add to the salad.  Toss again lightly.
  12. Serve alongside some tasty za’atar chicken.