Directions:

• 1

  Using a sharp knife, cut small slits in the surface of the chicken at regular intervals.

• 2

  Season the chicken on all sides with salt and sprinkle on the za'atar dividing it evenly between all four pieces. Sprinkle some of the garlic and bay leaves onto the bottom of a roasting casserole.

• 3

  Place the chicken on top of the garlic then top the chicken with the remaining garlic. Pour buttermilk over the top of the chicken until its three quarters covered. Top with the thyme.

• 4

  Place the chicken into the fridge for at least 1 hour but no more then 24 hours.

• 5

  Place the chicken into a heated 180C oven and bake for 20 minutes. Turn the oven to 220 C and bake for another 15 to 20 minutes making sure the top of the chicken is nice and caramelized.

• 6

  Remove from the oven and serve.