Marinate some chicken thighs in garlic, olive oil and za’atar, if you have any, while your oven gets hot. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za’atar, if using. Remove and discard the thyme sprigs and grill the chicken for one to two minutes until the skin of the chicken is crispy and golden. This dish is excellent with a side salad: say, chicory dressed with lemon, olive oil, anchovies and salty pecorino. In a bowl, combine chicken, two tablespoons olive oil, half a tablespoon rosemary, two teaspoons salt, half a teaspoon pepper and the chillies.

Source: The Irish Times March 17, 2020 06:22 UTC