Spiced Roast Chicken With Za'Atar Yogurt

• For the roast chicken:
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 2 chicken leg quarters, divided into thighs and drumsticks
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1 splash water
• 1 red onion, halved and finely sliced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 spring onions, chopped, to serve
• 1 handful cilantro, chopped, to serve
• For the za'atar yogurt:
• 4 tablespoons Greek yogurt
• 2 teaspoons za'atar
• 1 teaspoon extra-virgin olive oil

1. Coarsely smash the coriander and cumin seeds with a mortar and pestle or with the flat side of a chef's knife.
2. In a large bowl, combine the chicken, spices, salt, oil, and water, and mix well so that the chicken is evenly coated. Cover and leave to marinate in the fridge for at least 1 hour, and as long as overnight.
3. When you're ready to cook, heat your oven to 375u0b0 F (190u0b0 C). Spread the onions out on a roasting pan and place the chicken, skin-side up so that it crisps nicely, on top so that the meat is protected from sticking to the bottom. Roast for 30 to 35 minutes, or until the juices run clear when the thickest part of the meat is pierced.
4. Sprinkle with chopped spring onions and cilantro.
5. In a small bowl, combine the yogurt, za'atar, and olive oil, and spoon it over the chicken as desired to serve.

chicken, coriander seeds, cumin seeds, chicken, salt, extravirgin olive oil, water, red onion, ground ginger, ground cinnamon, ground turmeric, spring onions, handful cilantro, greek yogurt, extravirgin olive oil

Taken from food52.com/recipes/25803-spiced-roast-chicken-with-za-atar-yogurt (may not work)