Preheat the oven to 200°C/180°C fan.

Drizzle the chicken thigh fillets, butternut squash and aubergines with the olive oil in a large mixing bowl.

Scatter the za’atar over the chicken.

Mix well to coat each piece of chicken and vegetables with the spices and oil.

Tip the mix on to a large roasting tray (you may need to use two trays).

Add the onion quarters and the garlic.

Season with salt and pepper.

Roast for around 30 to 40 minutes, or until the vegetables are soft and the chicken is cooked all the way through – with no hint of pink in the middle.

Top with a pile of chopped coriander and some pomegranate seeds.

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