Zaatar roast chicken
Chicken thighs covered in za'atar, olive oil, and salt; roasted at 200˚C for 75 min.
This is a winner: made on a weeknight for guests, it was delicious and not terribly complicated to make. Alongside the spread, I served warm fluffy pita breads, as I prefer them over the thin flatbreads. We had some white Burgundy to drink, it fit quite nicely.