Hummus Stuffed Za'atar Roast Chicken with Charred Cabbage

This is an antioxidant rich twist on a traditional Sunday roast, using a spiced hummus stuffing and a herby za’atar glaze to create a herbaceous twist.

You can bake the hummus on its own in an ovenproof dish for 20 minutes at 180c if you’re feeding veggies too.

Charred cabbage is a seasonal favourite, but can be replaced with spring or summer greens depending on the time of year.

Ingredients

1 whole chicken, the best quality you can afford (I’ve used a Sutton Hoo chicken)

For the hummus stuffing

• 200g hummus

• 50g dried apricots, finely sliced

• ¼ tsp dried chilli flakes

• ¼ tsp coriander seeds, ground

• ¼ tsp dried oregano

• ½ preserved lemon, pith and seeds removed

• Large pinch of black pepper

• ½ lemon

For the skin

• 1 lemon, thinly sliced

• 1 tsp zaatar

• ¼ tsp salt

• 2 tbsp olive oil

• 5 sprigs dried thyme

• 4 large shallots, halved

For the cabbage

• 3 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 large head of seasonal cabbage, cut into wedges

• 30g grass-fed butter

• Salt & pepper

• 1 tbsp mixed green herbs, I love chervil and flat leaf parsley

Method

1. Pre-heat the oven to 200c/180c fan

2. Start by making the hummus stuffing. Mix together all of the ingredients apart from the ½ lemon, then spoon into the cavity of the chicken. Place the lemon in last to stop the hummus from escaping during cooking.

3. Next, gently lift the skin on the chicken breast and delicately slide in the slices of lemon on top if the flesh and under the skin.

4. Now mix the za’atar, salt and olive oil in a small bowl. Brush liberally on top of the chicken and finish with the dried thyme sprigs.

5. In a roasting tray, place the halved shallots, then place the chicken on top of them (the shallots will create a trivet so the juice from the chicken can collect underneath. This will also create some beautifully seasoned shallots for later!)

6. Roast in the centre of the oven for 40 minutes per kg plus 20 minutes extra. Baste the chicken with its own juices around three times during the cooking time.

7. Once the juices run clear, rest for 20 minutes under foil.

8. When the chicken is cooked and resting, prepare the cabbage. Start by mixing the olive oil, apple cider vinegar and dijon mustard, seasoning well with salt and pepper. This dressing should feel light and tangy, to complement the deeper flavours of the charred cabbage.

9. To cook the cabbage, heat a grill pan or a cast iron skillet to medium adding half the butter, till it becomes liquid. Char the first half of the wedges in the bubbling butter, then follow with the leftover butter and the remaining wedges of cabbage.

10. Once charred, remove from the pan, pour over the dressing and top with the green herbs. Serve alongside the chicken, hummus stuffing and softened shallots.