This is a great midweek dish that you can prep in advance. Marinate your chicken in the morning and come home to a ready-to-bake flavour explosion. The chicken needs just 40 minutes in the oven, leaving you free to chill and enjoy your evening!
Serves 4
INGREDIENTS
Chicken
- 4 chicken legs, skinless
- Juice of ½ lemon
- 2 garlic cloves, minced
- 2 tbsp Za’atar
- 2 tbsp olive oil
- 1 tsp sea salt
Hummus
- 400g can chickpeas rinsed and drained
- 3 tbsp tahini
- 1 garlic clove
- Juice of 2 lemons
- Salt to taste
To serve
- Crispy salad leaves
- 4 flatbreads (your favourite shop-bought ones for midweek)
- Lemon wedges
METHOD
- Carefully cut four slits into each of the chicken legs and place in a baking dish or lined baking tray (sheet).
- Mix together the lemon juice, garlic, za’atar, olive oil and salt. Rub this mix on the chicken, making sure to get inside the cuts. Cover the chicken with cling film (plastic wrap) and place in the fridge for at least 30 minutes, or longer if you can.
- When you are ready to get cooking, preheat the oven to 200°C fan/220°C/425°F/gas mark 7 and take the chicken out of the fridge (you don’t want to put chilled chicken into the oven).
- Bake for 40 minutes or until the internal temperature reaches 75°C/167°F when a meat thermometer is inserted into the thickest part of the leg. Once the chicken is cooked, allow to rest for 5 minutes before serving.
- While your chicken is cooking, make your hummus by blitzing the chickpeas, tahini and garlic together, then stirring in the lemon juice. Taste and season with salt.
- Now is the time to warm your flatbreads according to the packet instructions.
- To serve, divide your hummus into two bowls, using the back of your spoon to spread it evenly. Add your chicken and crisp salad leaves, then top with a drizzle of oil and a squeeze of lemon. Enjoy with your warmed flatbreads to scoop up the lovely hummus.