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Za’atar chicken & lentils

PREP & COOK 1 HOUR SERVES 6

6 skin-on, bone-in chicken thighs, excess fat trimmed
3 Tbsp za’atar seasoning
2 Tbsp olive oil
1 cup coarsely chopped onion
1 cup bite-sized pieces carrots
2 cloves garlic, minced
3 ½ cups chicken stock
1 cup puy lentils
2 Tbsp tomato paste
1 cup pitted green olives, whole or halved, lemon zest, fresh thyme sprigs, to serve

1 Preheat oven to 160°C. Sprinkle chicken with za’atar. In a Dutch oven, heat oil over medium-high. Add chicken and cook for 6 to 8 minutes or until browned, turning once.