Za’atar Chicken With Cauliflower and Chickpeas

Cut the cauliflower florets to a similar size for more even roasting. Serve straight from the pan with bread to catch the lemony juices.

The Stuff:

• 1 Whole chicken (note: you can also use a cut-up chicken)
• 1 Small head cauliflower, cut into small florets
• 1 Lemon, cut into slices
• 4 Garlic cloves, left whole with skin on
• 2 1/2 Tablespoons Never Not Eating Za’atar
• Salt and pepper
• 1 Teaspoon of Never Not Eating Chraime or Harissa
• Olive oil
• 1 15-Ounce Can chickpeas, drained and rinsed

The Method:

1. Preheat oven to 425 degrees.
2. Cut the whole chicken down the middle of the breasts and flatten slightly. Place on top of foil lined sheet pan.
3. Cover chicken with 1 1/2 Tablespoons Za’atar, making sure to cover skin, under skin and the underneath side. Place 2-3 slices of lemon underneath the chicken skin. If you don’t feel comfortable placing a lemon inside the chicken skin, just place it on top. Place the remaining lemon and 1 garlic clove underneath the chicken.
4. Spread cauliflower all over the sheet pan and top with the remaining 1 Tablespoon Za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely.
5. Roast in a pre-heated oven for 35 minutes. Remove from the oven and turn the cauliflower, which will have shrunk in size slightly. Move the cauliflower over to make room for the chickpeas.
6. Spread chickpeas on a pan and drizzle with a touch more olive oil, a Pinch of salt and Chraime.
7. Place back into the oven for another 15-20 minutes, or until the chicken is crispy and golden and the cauliflower is caramelised to your liking. Serve immediately.