Za'atar chicken & new potato bake with tzatziki

Squidgy roast new potatoes, crispy chicken skin, big dollops of fresh tzatziki, all in one dish. Bish Bash Bosh.

Ingredients

Instructions

1. Preheat the oven to 180°C/Gas 6.
2. Place the chicken thighs on a baking dish, skin side up. Add the new potatoes to the pan. Break up the bulb of garlic and add the cloves, skin on, to the pan. Tear 10-20 rosemary leaves off a bunch of rosemary and throw them in.
3. Add 2 headped teaspoons of za'atar to the pan. Drizzle with olive oil and season with salt and pepper. Rub the spices and seasoning into the thighs and the potatoes, making sure all the chicken remain skin-side up.
4. Place the pan in the hot oven for
   1 hour, making sure you mix it around every
   20 minutes or so to ensure even cooking.
5. Tzatziki time. Add the yoghurt to a bowl. Grate a cucumber, squeeze out the gratings to remove excess moisture, and add to the bowl. Add a handful of chopped mint, season with salt and pepper, squeeze in the juice of a lemon and mix everything together.
6. After
   1 hour, the chicken should be crispy and cooked through and the potatoes golden. Remove the pan from the oven and dollop the tzatziki over everything. Serve hot!

Mob Kitchen