Flattened Zaatar Lilydale Whole Chicken
Preparation time: 30 minutes
Cooking time: 30 minutes + resting 10 minutes
- 1x 1.5kg Lilydale chicken
- 1 Tblsp extra virgin olive oil
- 1 Tblsp zaatar*
- 1 clove garlic, crushed
- salt flakes, to taste
- 1 Tblsp pomegranate molasses**
Ingredients: Pomegranate and Pistachio Fattoush Salad
- 2 pita bread rounds
- 1 Tblsp olive oil
- 2 tsp salt flakes
- 2 tsp sumac***
- 1 cup flat leaf parsley leaves
- ½ cup pistachio nuts, roughly chopped
- seeds of ½ pomegranate
- juice 1 lemon
- 2 Tblsp extra virgin olive oil
- Preheat the oven to 200C. Using poultry shears, cut down either side of the backbone of the chicken and remove the backbone. Turn the chicken over so that it is breast side up and push down on the breast to flatten the chicken. Place into a baking dish, skin side up.
- In a small bowl, combine olive oil, zaatar, garlic and salt. Rub over the skin of the chicken.
- Roast the chicken for 30-35 minutes or until juices run clear when tested and skin is golden. Remove from the oven and loosely cover with foil, rest for 10 minutes.
- Place chicken on a platter, drizzle with pomegranate molasses and serve with the Pomegranate and Pistachio Fattoush Salad.
Method: Pomegranate and Pistachio Fattoush Salad
- Preheat oven to 200C. Separate the 2 layers of each pita bread round into 2 discs, repeat with second piece. Place onto baking trays, drizzle with olive oil and sprinkle with sea salt and sumac. Bake for 8-10 minutes or until golden and crisp. Once cool, break into 2-3cm pieces.
- Combine the crisp bread in a bowl with the parsley, pistachio and pomegranate seeds. Just before serving, toss with lemon juice and olive oil.
* Zaatar is a Mediterranean spice blend of oregano, thyme, marjoram and sesame seeds.
** Pomegranate molasses is a thick, tangy reduction of pomegranate juice.
*** Sumac is ground from the fruit of a sumac plant and gives a tangy, lemony flavour to Middle Eastern cooking.
All are available at good delis or Middle Eastern grocers.