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Za'atar chicken with zesty onion salad

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Feeding a crowd? Make this za'atar chicken with zesty onion salad for an easy lunch or dinner option. Full of flavourful herbs and spices, it’s a real winner.

  • Serves8
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + 10 mins resting time
Za'atar chicken with zesty onion salad

Ingredients

  • 1 tbs sesame seeds
  • 1 tbs dried oregano
  • 1 tbs sumac (optional)
  • 2 tsp ground cumin
  • 2 x 2.3kg Coles RSPCA Approved Extra Large Whole Chickens, backbones removed, halved (4 chicken halves total)
  • 2 tbs olive oil, divided
  • 4 garlic cloves, very finely chopped
  • 400g Coles Brand Turkish Pide, split
  • 3 red onions (about 500g total), thinly sliced
  • ½ cup fresh flat-leaf parsley leaves
  • 2 lemons, divided
  • 4 red radishes, thinly sliced
  • 100g Coles Brand Australian Fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash (do not spread out coals).
  2. Step 2

    Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.
  3. Step 3

    In a large bowl, combine chicken pieces with 1 tbs oil, garlic and 2 tbs za’atar spice mix. Massage mixture into chicken. Place chicken pieces, skin-side up, over unlit side of barbecue and close hood. Cook for 55-60 mins or until chicken is light golden brown and a meat thermometer inserted into thickest part of thigh registers 74°C. Turn chicken halves over and transfer to lit side of barbecue. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.
  4. Step 4

    Place bread halves, cut-side down, on barbecue for about 2 mins or until lightly toasted. Cut each bread half into 4 slices and transfer to a serving platter. Set cooked chicken pieces on top of bread for 10 mins to rest.
  5. Step 5

    Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.
  6. Step 6

    Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on platter.
  7. Step 7

    Serve chicken and bread with onion salad, radishes, fetta and remaining za’atar spice mix.

Za'atar chicken with zesty onion salad

Za'atar chicken with zesty onion salad
  • Serves8
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + 10 mins resting time
Ingredients
  • 1 tbs sesame seeds
  • 1 tbs dried oregano
  • 1 tbs sumac (optional)
  • 2 tsp ground cumin
  • 2 x 2.3kg Coles RSPCA Approved Extra Large Whole Chickens, backbones removed, halved (4 chicken halves total)
  • 2 tbs olive oil, divided
  • 4 garlic cloves, very finely chopped
  • 400g Coles Brand Turkish Pide, split
  • 3 red onions (about 500g total), thinly sliced
  • ½ cup fresh flat-leaf parsley leaves
  • 2 lemons, divided
  • 4 red radishes, thinly sliced
  • 100g Coles Brand Australian Fetta, crumbled
    Description

    Feeding a crowd? Make this za'atar chicken with zesty onion salad for an easy lunch or dinner option. Full of flavourful herbs and spices, it’s a real winner.

    Method
    1. Step 1

      Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash (do not spread out coals).
    2. Step 2

      Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.
    3. Step 3

      In a large bowl, combine chicken pieces with 1 tbs oil, garlic and 2 tbs za’atar spice mix. Massage mixture into chicken. Place chicken pieces, skin-side up, over unlit side of barbecue and close hood. Cook for 55-60 mins or until chicken is light golden brown and a meat thermometer inserted into thickest part of thigh registers 74°C. Turn chicken halves over and transfer to lit side of barbecue. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.
    4. Step 4

      Place bread halves, cut-side down, on barbecue for about 2 mins or until lightly toasted. Cut each bread half into 4 slices and transfer to a serving platter. Set cooked chicken pieces on top of bread for 10 mins to rest.
    5. Step 5

      Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.
    6. Step 6

      Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on platter.
    7. Step 7

      Serve chicken and bread with onion salad, radishes, fetta and remaining za’atar spice mix.