One pan roasted chicken with zingy potatoes, broccoli and cherry tomatoes

Preheat oven to 200°c. In a large bowl, add the potatoes, grape tomatoes, and broccoli.

Mix 2 tablespoons of olive oil, salt and pepper, minced garlic, 2 tsp za’atar spice, 1/2 tsp coriander in a mug and pour over the the veggies making sure that the spice mixtures coats the vegetables. Transfer the vegetables to a large baking tray with a rim.

Season chicken with salt and pepper and place on the prepared baking tray with the vegetables. Add another generous drizzle of extra virgin olive oil over the chicken and veggies, if needed.

Bake for 20 minutes. Remove from heat and squeeze lemon juice on the chicken and sprinkle more za’atar all over.