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Middle Eastern Chicken Roast 2

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Chicken Roast 2

Middle Eastern Chicken Roast 2 captures the essence of home cooking across the region, where the act of preparing a meal is as intuitive as it is communal. This dish is a staple at family tables, where salt is judged by hand, fat is used with a generous touch, and the table is always set for sharing. It's a recipe passed down through generations, each cook adding their own subtle nuances, yet always staying true to its roots.

The result is a succulent roast, imbued with the earthiness of paprika and the brightness of lemon. The chicken, tender and flavorful, is complemented by potatoes that are crispy on the outside and soft within, absorbing the rich juices of the roast. Each bite is a comforting reminder of simple yet profound culinary traditions that transform everyday ingredients into a feast.

Ingredients

  • 1whole chicken
  • 1 kgpotatoes
  • 2 tbspoil
  • 1 tsppaprika
  • lemonhalved
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Begin by patting the whole chicken dry with paper towels to remove excess moisture, which helps in achieving a golden-brown skin. Rub the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring even coverage over the entire surface for balanced flavor.
  2. In a large oven-safe skillet or roasting pan, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan, breast side down. Sear the chicken for about 5-7 minutes, or until the skin is a deep golden brown. Turn the chicken over and brown the other side for an additional 5 minutes.
  3. While the chicken is browning, peel and cut 1 kg of potatoes into evenly sized wedges. This ensures they cook at the same rate. Once the chicken is browned on both sides, remove it temporarily from the pan and set it aside.
  4. Add the potato wedges to the same pan, arranging them in a single layer. Season the potatoes with a pinch of salt and pepper, tossing them in the residual oil and chicken drippings for added flavor. Nestle the chicken back on top of the potatoes, breast side up.
  5. Squeeze the juice of the halved lemon over the chicken and potatoes, adding a bright acidity that balances the richness of the dish. Place the lemon halves in the pan for added fragrance as they roast.
  6. Transfer the pan to the preheated oven. Roast for approximately 45 minutes, or until the chicken's internal temperature reaches 75°C (165°F) and the potatoes are tender when pierced with a fork. The chicken skin should be crispy and golden, while the potatoes should be soft and infused with the chicken's juices.
  7. If the juices in the pan seem excessive, carefully remove the chicken and potatoes to a serving platter and place the pan back on the stove over medium heat. Allow the sauce to simmer and reduce slightly, concentrating the flavors. Taste and adjust the seasoning with more salt if necessary.
  8. Finish the dish by garnishing with freshly chopped herbs like parsley or cilantro, if desired. Serve the chicken and potatoes family-style, encouraging everyone to share and enjoy the communal meal.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

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