Spiced roast chicken with za'atar yogurt
Roast
There are few things in life that make me feel more smug and self-satisfied than calmly sitting with a glass of wine, in a spanking-clean kitchen, dishes done, with the smell of something fantastic and slow-roasting emanating from the oven. Such feelings are evoked by this spiced roast chicken. In fact, once you have gotten the chicken into marinade, your work is basically done, which means that you can probably squeeze in two self-congratulatory glasses of wine. <br /> <br />If you can bring yourself to dirty a small bowl, the tangy, herbal yogurt is the perfect foil to the rich, spicy chicken and its deliciously crispy skin. Za’atar is a blend of thyme, oregano and sesame seeds that you can buy in some supermarkets or <strong><a href="https://food52.com/shop/products/767-za-atar">here</a></strong>. Or you can make your own, if you feel so inclined. <br /> <br />Eat this chicken with a salad, with rice, or with cous cous. If you have leftovers, you can strip the meat off of the bones and stuff it into a pita topped with yogurt and chile sauce—you’ll be in such a happy place.
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