Za'atar Chicken With Garlic Yoghurt And Herby Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving

Meanwhile, cut your red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

Top, tail and slice your courgette[s] into discs

Add the red onion wedges and courgette discs to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 10-15 min

While the vegetables are cooking, heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat

Pat your chicken thighs dry with kitchen paper and season them generously on both sides with salt

Once hot, add the seasoned chicken thighs, skin-side down, and cook for 10 min or until the skins have browned and crisped

Meanwhile, zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your toasted sesame seeds, dried thyme, ground cumin and sumac to a pestle and mortar with a pinch of salt

Grind to a paste then add 2 tbsp [3 tbsp] [4 tbsp] olive oil and the lemon zest and give everything a good mix up – this is your za'atar paste

Once crisped, transfer the crispy chicken to the tray[s] with the roasting veg (skin side up)

Spread the za'atar paste over the crispy chicken and roasted courgette

Return the tray[s] to the oven for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the vegetables are tender – this is your za'atar chicken & roasted veg

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your parsley finely, including the stalks

Cut the remaining lemon into 1 wedge per person

Combine your natural yoghurt with with a squeeze of lemon, your roasted garlic paste and a pinch of salt and pepper – this is your garlic yoghurt

Add the chopped herbs to the cooked rice and stir it all together - this is your herby rice

Once everything is cooked, carefully cut the roots from the red onion and remove the skins