Middle Eastern roast chicken with coleslaw

I came across Herbie's Za'atar mix during my recent trip to the Hunter Valley. Za'atar is a traditional middle eastern herb blend which contains sumac, white sesame seeds, thyme, parsley, oregano, spearmint and salt - great as a roast chicken marinade. Here is my take on a middle eastern roast chicken with coleslaw.

Serves 2. Preparation time: 30 minutes. Cooking time 2 hours.

Roast Chicken

Ingredients:
Whole chicken (medium size bird)
Unsalted butter or Olive butter for the health conscious (150g diced)
Za'atar herb blend (4-5 tablespoon or enough to cover bird)
Lemon (1 fruit)
Salt (1-2 tablespoon)

Method:
1. Preheat oven to 180 degrees celsius.
2. Wash chicken and dry bird thoroughly. It is important to to dry the bird thoroughly prior to seasoning - moisture will cause the bird not to brown.
3. Season the cavity of the bird with salt and stuff lemon into cavity. Lemon will help keep the meat tender and moist.
4. With clean hands, run fingers under the bird's skin. Insert half the diced butter in between the bird's flesh and skin. Apply the remaining butter on the bird's skin. Butter makes the skin crispy and help seal the moisture in during the roasting process.
5. Cover bird with Za'atar.
6. Place bird on the roasting tray and into the preheated oven. Turn the bird over after 15 minutes. Roast for 1 hour and 30 minutes, basting the bird with melted butter every 20 minutes.
7. To check if the bird is cooked thoroughly, insert a small knife into the breast, clear juices should flow out from the insertion.
8. Carve and serve hot.

Coleslaw

Ingredients:

For salad
Savoy cabbage (1/2 sliced into thin strips)
Carrot (1 sliced into thin strips)
Red Spanish onion (1 sliced into thin strips)
For dressing
Store-bought Japanese mayonnaise* (7-8 tablespoon)
Dijon mustard (2-3 tablespoon)
Extra virgin olive oil (1-2 tablespoon)
Salt and pepper to taste

*Any store-bought mayonnaise can be used. I used Japanese in this recipe because its our household favourite.

Method:
1. Combine ingredients for dressing in a mixing bowl. Stir until thoroughly combined.
2. Add salad ingredients into a salad bowl. Add dressing and mix thoroughly.
3. Serve with roast chicken.