Let's rethink the regular roast chicken and potatoes for tonight. We're talking lemony, oven-simmered potatoes tossed with rocket, some tender za'atar-spiced chicken baked on top, and a luscious green tahini sauce fragrant with coriander drizzled over everything. Yeah, that does sound good. And even better, it's a one-dish win.
Preheat oven to 200°C fan-forced. Cut potatoes into 1cm-thick slices. Dissolve stock cube in 125ml (½ cup) boiling water. Finely zest and juice lemon. Peel and cut onion into thin wedges.
Place potato and onion in a roasting dish. Pour over stock and ½ the lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake for 15 minutes or until potatoes are starting to colour. While potatoes are cooking, continue with step 3.
Place butter in a bowl with Za'atar Bazaar, lemon zest and a pinch of salt and pepper and mix to combine.
Once potatoes are tender, top with chicken and spread over za'atar butter. Return to the oven and bake for a further 20–25 minutes or until chicken is cooked. While chicken is cooking, continue with step 5.
Rinse and dry coriander. Roughly chop coriander stems and leaves. Place tahini, coriander, yoghurt, salt and pepper in a jug and use a hand-held stick blender to blend until smooth.
Remove chicken from tray and thinly slice. Add rocket and remaining lemon juice to tray with potatoes and toss to combine. Divide chicken and potatoes between plates and drizzle with green tahini sauce to serve.