- 1.2 kg free-range chicken portions
- 1 garlic head, halved horizontally
- 450–900 g Woolworths tricolour sweet peppers, halved, cored and seeded
- 2–3 bay leaves
- 1 lemon, finely zested and juiced
- knob of ginger, peeled and grated
- 1 cup chicken stock
- sea salt and freshly ground black pepper, to taste
- For the za’atar oil, mix:
- 2 T za’atar
- 6–8 T olive oil (depending on how many peppers used)
- red pepper flakes a pinch
1. Rub the chicken with the halved garlic. Season, then marinate in the za’atar oil for 20–30 minutes.
2. Remove using tongs and place on a large baking sheet lined with baking paper. Add the peppers and garlic. Moisten with the leftover za’atar oil. Tuck in the bay leaves.
3. Roast at 200°C for 40 minutes, or until the chicken is brown and tender. Remove the peppers and garlic.
4. Mix the lemon zest, juice and ginger with the stock. Carefully pour underneath the chicken, taking care not to disturb the crisp skin. Turn o the heat and leave for 10 minutes. Serve the chicken, peppers and garlic moistened with the pan juices. Squeeze over the garlic at the table.
Cook's Note: I enjoy roast peppers and used the larger amount, but half will do. A pack of chicken portions is great value, but chicken thighs would also work well – allow two per person. You could also use a butterflied chicken.
Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkunzana