Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit

Are you ready to tantalize your taste buds with a dish that's as quirky as it is delicious? Look no further than this Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit recipe! It's a mouthful to say, but trust us, it's worth every syllable. This will become a feature at your holiday meals. 

The stuff:

• 2 cups  dried apricots
• 2 cups medjool dates, pitted
• 4 Tbsp Never Not Eating Za’atar
• 3 Tbsp extra virgin olive oil
• 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on)
• ½ cup chicken stock, low-sodium preferred
• kosher salt, to taste
• ⅓ cup honey
• ¼ cup pomegranate molasses
• 2 tsp Never Not Eating Chraime
• 1/4 cup parsley
• 1/4 cup pomegranate arils (seeds)

The method:

1. Preheat oven to 350°F. Spread apricots and dates into a 9×13-inch pan.
2. Combine the honey, pomegranate molasses, and Never Not Eating Chraime. Mix well, set aside.
3. Combine Never Not Eating Za’atar and olive oil to create a paste, and rub the paste over the chicken
4. Place chicken on dried fruit in a roasting pan and pour stock around the chicken, seasoning generously with salt.
5. Bake for 1 hour, basting with pan juices every 20 mins.
6. Drizzle the chicken with the honey, pomegranate, and Chraime mixture. Bake for an additional 30-45 minutes.
7. Garnish with chopped parsley and pomegranate arils and serve immediately.