This tasty dinner recipe is served with with lemon and garlic baked potatoes.


  • 1 whole small butterflied chicken

  • 2 tbsp za’atar

  • 3 medium potatoes, washed and diced

  • ¼ cup parsley, chopped

  • 2 tbsp olive oil

  • 1 lemon, juice only

  • 2 cloves garlic, mashed

  • Salt and pepper


  • 1.

    Rub za’atar and oil on chicken and roast for 30-40 minutes at 180 degrees Celsius until golden brown and cooked through.

  • 2.

    Place potatoes in baking dish with lemon juice, oil and garlic and salt and pepper, cover with foil and bake for 20-25 minutes at 180 degrees C.

  • 3.

    When ready, mix in parsley and plate, drizzle more za’atar on chicken before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 572kj
  • Fat Total 33g
  • Saturated Fat 8g
  • Protein 36g
  • Carbohydrate 31g
  • Sugar 2g
  • Sodium 874mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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