This roast chicken recipe borrows flavors from the Middle Eastern kitchen, with za’atar and dukkah infusing both the chicken and tahini yoghurt with earthy, exotic spice.

Serves 4

For the chicken:

• 1 USDA organic, free-range chicken (about 2½ to 3 lb.)
• 2 cups organic cherry tomatoes, sliced in half
• 2 tablespoon olive oil
• 2 tablespoon za’atar
• Organic flat leaf parsley, to serve
• Dukkah, to serve
• Griddled flatbreads, to serve
• Sea salt and ground black pepper

For the tahini yogurt:

• 3 tablespoon tahini
• ¾ cup Greek yogurt
• 1 garlic clove, finely minced
• 1 to 2 teaspoons za’atar
• Juice of 1 organic lemon, or to taste

Directions

1. Preheat oven to 400°F.
2. To prepare the USDA organic chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Place the chicken in a large roasting tray. Add the tomatoes to the tray and drizzle everything with a generous coat of olive oil. Sprinkle all over chicken and tomatoes with the za’atar. Massage the chicken and tomatoes until everything is completely coated.
3. Place the chicken in the preheated oven for 50 to 60 minutes or until cooked to an internal temperature of 165°F.
4. While the chicken roasts, whisk together all the ingredients for the tahini yogurt and season to taste. Transfer to a serving bowl.
5. Once the chicken is cooked, carve it into portions and serve on a platter with the roast tomatoes and the tahini yogurt. Garnish with fresh organic parsley, a sprinkle of dukkah, and warm flatbread.

This punchy sweet potato side dish does just the trick with all the sweet, spicy, and tangy notes Thai cuisine has to offer.

Serves 4

For the sweet potatoes:

• 4 large organic sweet potatoes, cut into rough wedges
• 1 to 2 tablespoon olive oil
• 1 small bunch organic coriander
• ¾ cup roasted salted peanuts, roughly chopped

For the dressing:

• 1 teaspoon caster sugar
• 1 organic lime, zest and juice
• 3 tablespoon fish sauce
• ½ red chili, finely chopped

Directions

1. Preheat oven to 400°F.
2. Add the sweet potato wedges to a roasting tray and drizzle with the olive oil. Season generously with sea salt and ground black pepper and place in the oven for 40 minutes to roast.
3. While sweet potatoes are roasting, prepare the dressing by whisking together the caster sugar, fish sauce, and lime zest and juice until the caster sugar has dissolved. Whisk in the red chili.
4. For the salad, toast the peanuts in a dry frying pan until golden-brown. Remove from the pan and grind roughly with a pestle and mortar.
5. Place the peanuts, warm sweet potato, dressing, and a small handful of coriander in a mixing bowl and toss to coat.
6. Tumble salad on to a serving platter and garnish with more coriander.

For a bit of freshness, Donal created this simple summer salad made with sweet peas, a crumbly feta, and a lemon vinaigrette dressing — all of which go perfectly with grilled meats during the summer.

Serves 4 to 6

For the salad:

• 1 ¾ cup frozen organic peas
• 1 ¾ cup organic sugar snap peas
• 7 oz. feta cheese, crumbled
• Large handful of fresh organic mint leaves, roughly torn
• Organic pea shoots, to garnish

For the dressing:

• 2 tablespoon extra-virgin olive oil
• Squeeze of organic lemon juice
• 1 teaspoon white wine vinegar
• 1 garlic clove, finely grated
• 1 teaspoon honey
• Sea salt
• Freshly ground black pepper

Directions

1. Whisk together all the ingredients for the dressing until completely combined; taste and adjust the seasoning as needed.
2. Cook the frozen peas and sugar snap peas in a large pan of salted boiling water for 4 to 5 minutes. Drain and rinse under cold water to cool completely, then allow to drain thoroughly.
3. Place the peas, feta, and mint in a large serving bowl. Add the dressing and toss to combine, then garnish with the pea shoots. Serve immediately.

"Max is a huge part of our family, and for me it’s really important to feed him with the same quality of ingredients that we feed ourselves," says Donal, which is why Castor & Pollux ORGANIX® Grain Free Organic Chicken & Sweet Potato Recipe makes an ideal dinner option for your beloved dog. Castor & Pollux ORGANIX® is America’s number one organic pet food brand, and all ORGANIX® recipes are certified USDA organic, providing the highest level of safety and quality. The number one ingredient in their recipes is always organic, free-range chicken or turkey, and all recipes are free of antibiotics, added growth hormones, chemical pesticides, synthetic fertilizers, and artificial preservatives. To learn more about Donal, Max, and how Donal finds inspiration in quality ingredients, check out our video below!

This post is sponsored by Castor & Pollux.