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 garlic cloves
- 1 lemon
- 1 tbsp pomegranate molasses
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 39.3 g
- Carbohydrate
- 12.3 g
- of which sugars
- 9 g
- Fat
- 38.2 g
- of which saturates
- 8.7 g
- Fibre
- 7 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Mix the za'atar with the remaining olive oil, lemon zest and juice, and crushed garlic to make a paste.
- 3
Score the chicken legs deeply and rub with the za'atar paste all over. Lay on top of the aubergine.
- 4
Roast for 30 minutes, then nestle in the cherry tomatoes and drizzle with pomegranate molasses.
- 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.
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