top of page

Oregano/Za'atar Chicken with Green Tahini Sauce

This is a quick, healthy yet deliciously indulgent roast chicken meal with a Mediterranean flair. Serve this alongside crunchy salads and a cool crisp Yellow Tail Pinot Grigio while dreaming of the sun and the sea.


For the marinade:

  • 1 kg chicken spatchcocked

  • ¼ cup extra virgin olive oil

  • 1 tbsp. za’atar plus more for serving

  • 1 tbsp. dried oregano

  • ½ tsp. ground cinnamon

  • 1 tsp. agave or honey

  • 1 tsp. sea salt

Green Tahini Sauce:

Jenny Gwynne_TheSaltyChilli.jpg
  • 150 grams full fat Greek yoghurt

  • 15 grams parsley, tender stems and leaves

  • 25 grams coriander, tender stems and leaves

  • 2 tbsp. tahini

  • 1 garlic clove

  • 1 tsp. red wine vinegar

  • ½ tsp. sea salt

Coriander Lemon Rice:

  • 180 grams long grain rice

  • 450 ml chicken stock (or water + 1 stock cube)

  • 1 tbsp. extra virgin olive oil

  • 20 grams butter

  • 20 grams coriander roughly chopped

  • ½ lemon juiced (about 1 tbsp.)




  1. Blitz the chicken marinade ingredients, place the spatchcocked chicken in a large bowl or large freezer bag and pour the marinade over it. Refrigerate overnight or at room temperature one hour prior to cooking.

  2. In the meantime, blitz the ingredients for the green tahini sauce together and refrigerate.

  3. If marinating overnight, take the chicken out of the refrigerator 1 hour prior to cooking. Preheat the oven to 200 C. Take the chicken out of the marinade and pat the skin side wiping excess marinade with a piece of paper roll. Add extra virgin olive oil to a large cast iron skillet so it just coats the bottom and heat on medium high. Place the chicken skin-side down in the pan and cook without disturbing it for 5 minutes until the skin is dark golden. Flip the chicken over and then place it in the oven for 20 minutes. After 20 minutes rotate the skillet handle to the opposite side and cook for a further 20 minutes (40 minutes total) or until the chicken reaches an internal temp of 75 C. Take the chicken out and place it on a cutting board to rest. It should be dark golden, crispy on the top and very tender.

  4. While the chicken is resting make your rice. Add rice, stock, butter and olive oil to a saucepan stirring until it boils, turn the heat down to a low simmer, and cover. Cook for 15 minutes or until rice is cooked and has a creamy consistency. Fold the coriander and lemon juice into the rice.

  5. To serve cut the chicken, serve it alongside the hot rice with salad, and drizzle the green tahini sauce on top. Garnish with a few sprinkles of za’atar and enjoy with a crisp cold glass of [yellow tail] Pinot Grigio.



Pairing this dish with our smooth Shiraz really seals the deal.


Cook it


This butternut squash chilli is the perfect dish for these colder evenings.

bottom of page