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Sunday roast chicken

Updated: Dec 3, 2020

Inspired by Jamie Oliver's perfect roast chicken, but with an added aromatic twist of zaatar Spread for an explosive taste.


1 x 1.6 kg higher-welfare chicken

2 medium onions cut in half

2 carrots washed and cut

1 bulb of garlic

4 tbsp of Classic Zaatar Spread

1 lemon

1 bunch of mixed fresh herbs such as rosemary and bay leaf

Olive Oil


Remove the chicken from the fridge 30 minutes before cooking.

Preheat the oven to 240°C/475°F/gas 9. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Sprinkle the chicken with About Thyme Classic Zaatar Spread and season well with sea salt and black pepper, then rub all over.

Place the chicken on top of the vegetables. Carefully prick the lemon all over, and put it inside the chicken’s cavity, with the bunch of herbs. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes or until golden and juice has run clear.

When the chicken is cooked, take the tray out of the oven and transfer it to a board, and cover with tin foil to rest for 15 minutes or so.

Bon appétit!!

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