Za’atar is a wild herb that’s especially popular in Israeli cooking. Mixed with sesame seeds, it’s like the Middle Eastern oregano. You can use dried oregano if you can’t find za’atar in your grocery store, but it’s pretty easy to find now. The most important part of this dish is roasting it with the skin and bone on. It keeps white meat moist and super flavorful. I serve it over couscous with sautéed zucchini, carrots, tomatoes and chickpeas. It’s my version of Chicken and Rice.