This nutritious, fragrant dish stars za’atar, a delightful, anti-inflammatory spice blend, with an orchestra of flavours. The perfect accompaniment to roast chicken.


  • 1.5 kg organic chicken
  • 2 red onions, thickly sliced into rounds
  • olive oil, for drizzling
  • 2 tablespoons za’atar spice mix
  • Himalayan salt and freshly ground black pepper
  • 1 cup (250ml) water


  • 300g cauliflower florets
  • 3 large handfuls flat-leaf parsley, coarsely chopped
  • 40g cultured butter
  • 2 cloves garlic, finely chopped
  • 1⁄4 cup (35g) pine nuts, lightly toasted
  • 1⁄4 cup (35g) raisins, coarsely chopped
  • 1 tablespoon sesame seeds, lightly toasted
  • finely grated zest and juice of
  • 1 unwaxed lemon
  • Himalayan salt and freshly ground black pepper


  1. Preheat the oven to 200°C.
  2. To prepare the stuffing, place the cauliflower in a food processor. Blend until finely chopped into rice-sized grains. Transfer into a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper.
  3. Wash the chicken under cold running water, cleaning out the cavity. Pat dry with kitchen paper.
  4. Pack the stuffing into the chicken cavity.
  5. Arrange the onion slices in the base of a roasting tray. Place the chicken on top. Drizzle the chicken with oil and rub to coat. Scatter over the za’atar and season with salt and pepper.
  6. Pour the water into the base of the tray. Roast the chicken for 30 minutes.
  7. Decrease the heat to 180°C.
  8. Roast the chicken for a further 1 hour, or until the skin is crisp and golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh.
  9. Remove from the oven. Place the chicken on a platter and cover with foil. Rest for 10-15 minutes before serving, accompanied by your choice of side dishes.


More recipes by The Beauty Chef, Carla Oates, can be found in The Beauty Chef Cookbook, available here.


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