Lebanese Roast Chicken
I tweaked an old Lebanese kabob-type recipe and used a whole chicken so I could just marinate it, throw it in the oven, and forget about it. I served it with some warm flatbread and yogurt. I love using the roasted chicken's super flavourful bones and pieces to make a hearty chicken broth for another meal. I butterflied my chicken for more uniform cooking. You also get better results for crispy skin this way, if you're into it.
Prep Time: 15 minutes plus marinating time
Cook Time: 1 hour
Yield: 6 servings
- 1 whole chicken
- 1 cup yogurt
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 Tbsp olive oil
- 2 Tbsp tomato sauce
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne
- To butterfly the chicken, place it on your cutting board breast side down and make a long cut on either side of the spine. Remove the backbone.
- Flip it over so it lays open. Start making little cuts in the skin and meat so the marinade will absorb when you add it.
- To make the marinade, mix the rest of the ingredients together in a bowl.
- Pour the marinade all over the chicken, making sure you push some into the slits you just made.
- Cover and refrigerate to marinate, 6 hours to overnight.
- Preheat oven to 400 F. Remove chicken from fridge and place on a baking pan. I used a wire rack under the chicken so the juices would drip down and it would end up more crispy. Bake in 400 F degree oven for first 15 minutes, then drop to 350 F and bake for 45 more minutes, until chicken is cooked through. Let rest 10 minutes before cutting.
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