Za'atar roast chicken with clementine, rosemary, parsley and garlic
INGREDIENTS:
- 1 Large free-range chicken
- 3 tbsp Za”atar spice blend
- 3 rosemary springs, roughly chopped
- Handful chopped parsley
- 5 garlic cloves, crushed
- 2tbsp olive oil
- 5 clementine’s, halved
- 200ml Hot chicken stock
- 1tsp cornflour mixed with 2tsp water to form a paste
- Salt and milled pepper
METHOD:
- Pre-heat the oven 200*c / 180*c Fan or gas 5.
- Place the chicken into a roasting tin. Drizzle all over with the olive oil and season with salt and milled pepper. Squeeze the juice of 2 clementine’s into a small bowl. Stir in the Za”atar, garlic and rosemary. Rub the spice mixture all over the chicken.
- Place 2 clementine halves into the cavity of the chicken and tuck the remaining clementine’s around the chicken.
- Place into the oven and roast for about an hour.
- Remove the chicken from the oven, pour in the hot chicken stock into the tray, sprinkle over the parsley and pop back into the oven for another 30 minutes, until the juices run clear when you cut into the thickest part of the leg. Remove to a warm plate and leave to rest for 20 minutes before carving.
- Place the tray over a low heat and once simmering stir in half of the cornflour paste, if you like the gravy a little thicker add the remaining cornflour. Season with a little salt and milled pepper. Pour any excess juices from the chicken into the gravy before serving.