Preheat your oven to 200°C.
Season the chicken with thyme, soya sauce, chicken spice, honey, lemon juice, salt and pepper, rubbing it all over the chicken. Place on a roasting tray and roast for 1 hour and 20 minutes.
For the hummus
Strain the chickpeas and retain the liquid. Combine chickpeas in a bowl with salt, pepper, garlic, 1 tablespoon chickpea brine, water, lemon juice and tahini. With a hand blender, blend until a smooth, thick paste is formed. Add more salt, pepper or lemon juice to taste. Finish with a generous drizzle of olive oil. Cover and set aside.
For the tzatziki
Peel strips of the cucumber and discard the pulp (watery centre). Julienne (cut into thin strips) the cucumber, and place in a bowl with the yoghurt. Season with garlic, salt, pepper and lemon juice to taste. Cover and set aside.
Check the chicken. Remove it from the oven, make an incision at the leg of the chicken. If the juice runs clear, it’s ready, if its pink (bloody) then put it back in the oven.
For the caramelized onions
Place the diced onion in a frying pan with some olive oil and fry at a medium heat, stirring continuously. As soon as the onions have sweated, add the sugar and stir continuously until sugar has caramelized and onions are soft. Cover and set aside.
For the pita dough
Combine the flour and salt in one bowl and in another bowl combine the water, sugar, yeast and olive oil. Make a well in the centre of the flour and pour the wet mixture into the well. Using your fingers, mix the ingredients together. Knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough when kneaded.
Once dough is formed, place in an oiled bowl, cover and prove somewhere warm until doubled in size.
For the mushrooms
Heat a frying pan to a medium heat with some oil and butter. Add the crushed garlic to the pan. When the aromas of the garlic start to come out, add the mushrooms to the pan and season with salt, pepper, thyme and soya sauce. Once mushrooms are cooked, remove from pan, finely chop and set aside.
Remove the chicken from the oven and allow to rest for 10 minutes.
Turn the oven down to 180°C and place a baking tray in the oven to heat up. Once the pita dough has doubled in size, tip out onto a floured surface and divide the dough to your preferred pita size. Roll each piece of divided dough 3mm thick and round in shape. Remove hot tray from the oven, dust with flour and place the pita breads on it. You may have to cook in batches. Bake for 5-10 minutes or until the bottom has colour. Remove them from the oven and cover until they have cooled.
Once the chicken has cooled, carve all the meat off the bone and place in a bowl.
Keep the bones for stock or soup.
Assemble the pita breads as you prefer.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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