Step 1

Preheat oven to 425 degrees.

Step 2

Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan.

Step 3

Cover chicken with 1 1/2 Tbsp za'atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don't feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken.

Step 4

Spread cauliflower all over the sheet pan and top with remaining 1 Tbsp za'atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely.

Step 5

Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas.

Step 6

Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired.

Step 7

Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.