The pan juices from this chicken are delicious - we've added them to the lentils for extra flavour.
1chicken (about 1.4 kg), butterflied50 mlextra-virgin olive oilFinelygrated rind and juice of 1 lemon, or to taste, plus wedges to serve1garlic clove, finely chopped2 tspza’atar, plus extra to serve200 gmsmall green lentils½small Spanish onion, finely diced1 cupcoarsely chopped flat-leaf parsley
Preheat oven to 220C. Place chicken on a baking tray lined with baking paper and pierce legs in several places. Combine oil, rind, garlic and za’atar in a bowl, pour onto chicken and rub all over (reserve remaining mixture), season to taste and roast until golden-brown and cooked through (15-20 minutes).
Meanwhile, cook lentils in a saucepan of unsalted boiling water until just tender, adding onion in the last minute (15-20 minutes). Drain, add lemon juice and remaining oil mixture and season to taste. When the chicken is cooked, pour off the pan juices and add to lentils along with parsley, toss to combine and serve with chicken, lemon wedges and extra za’atar.