Za'atar Roast Chicken Legs with Roasted Aubergine & Tomatoes

Ingredients

• 4 chicken legs
• 2 aubergines
• 300 g cherry tomatoes on the vine
• 3 tbsp za'atar
• 4 tbsp olive oil
• 4 clove garlic cloves
• 1 lemon
• 1 tbsp pomegranate molasses

Method

1. 1

   Preheat oven to 210°C/190°C fan. Cut the aubergines into 3cm cubes, toss with 2 tablespoons of olive oil and a pinch of salt, and spread in a large roasting tin.

2. 2

   Mix the za'atar with the remaining olive oil, lemon zest and juice, and crushed garlic to make a paste.

3. 3

   Score the chicken legs deeply and rub with the za'atar paste all over. Lay on top of the aubergine.

4. 4

   Roast for 30 minutes, then nestle in the cherry tomatoes and drizzle with pomegranate molasses.

5. 5

   Return to the oven for 15–20 minutes until the chicken is golden and cooked through and the tomatoes have burst. Serve with flatbreads and yoghurt.