If you're not yet initiated with za'atar, allow us to introduce your new, favourite spice blend. An aromatic medley of herbs, such as oregano and marjoram with lemony sumac, earthy cumin and toasted sesame seeds, this Middle Eastern must-have is so, so good with chicken. We've mixed it with butter and slipped it under the skin for extra succulence here. A fresh slaw jazzed up with tahini is all you need to take your place on the podium.
Preheat oven to 200°C fan-forced. Place butter, Za'atar Bazaar, salt and pepper in a bowl and mix to combine.
Place chicken on a lined baking tray and, using clean hands, push za'atar butter between the skin and flesh. Rub chicken to evenly distribute the butter under the skin. Bake chicken for 40–45 minutes or until browned and cooked through. While chicken is cooking, continue with step 3.
Thinly slice cabbage. Slice cucumber. Quarter radishes. Thinly slice spring onion. Drain and rinse chickpeas. Place in a large serving bowl and set aside.
Place tahini, Dijon mustard, sugar, lemon juice and 20ml (1 tablespoon) hot water in a bowl. Season with salt and pepper and mix to combine.
Add dressing to the slaw and toss to combine. Season with salt and pepper.
Slice chicken in half through the joint. Serve with slaw.