Citrus And Za'atar Chicken

Lemon and orange zest bring a bright lift to this roast chicken, while Never Not Eating Za'atar, turmeric and coriander add savoury depth. Rub the fragrant paste into every nook, let the oven do the work, and bring the whole bird to the table for a meal made for sharing.

The Stuff:

• 1 Chicken
• 3-4 Tablespoons olive oil
• 2 Heaping tablespoons Never Not Eating Za'atar
• Finely grated zest of 2 unwaxed lemons
• Finely grated zest of 2 unwaxed oranges
• 1 Teaspoon turmeric
• 1 Teaspoon ground coriander
• 1 Teaspoon flaky sea salt
• Freshly ground black pepper

The Method:

1. Preheat the oven to 425°F. Line a roasting pan with parchment paper. Place the trussed bird into the prepared pan.
2. Put the olive oil in a small bowl, add the Never Not Eating Za'atar, citrus zests, turmeric, coriander, salt and a generous seasoning of black pepper and mix to make an evenly combined paste.
3. Work the paste onto the chicken, rubbing it in all over and between the breast and leg joints.
4. Roast the chicken for 1½ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Leave to rest for 10 minutes, then serve.