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Middle Eastern Chicken Roast

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Chicken Roast

Middle Eastern Chicken Roast is a staple at home tables across the region, reflecting the generous spirit of family meals. While it doesn't mark a specific holiday, it's a frequent guest at weekly gatherings, where the simplicity of its preparation allows the quality of ingredients to shine. The chicken is seasoned by instinct, with the right amount of salt and a touch of paprika, embodying the unpretentious nature of home cooking.

Expect a golden, crispy skin that yields to tender, juicy meat, paired with potatoes that soak up the chicken's rich flavors. A squeeze of lemon brightens every bite, bringing balance to the hearty dish. Perfect for sharing, it invites everyone to reach in and savor the comforting, familiar tastes of a Middle Eastern kitchen.

Ingredients

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

Method

  1. Begin by patting the whole chicken dry with paper towels to remove excess moisture, which helps achieve a crispy skin. Season the chicken generously with fine sea salt, black pepper, and 1 teaspoon of paprika, rubbing the spices into the skin and cavity for even flavor distribution. In a large, heavy-bottomed roasting pan, heat 2 tablespoons of oil over medium-high heat until shimmering. Carefully place the chicken in the pan, breast side down, and brown it on all sides until the skin is golden and crisp, about 4-5 minutes per side.
  2. While the chicken is browning, peel and cut the 1 kg of potatoes into large chunks. Once the chicken is browned, remove it from the pan and set it aside on a plate. Add the potato chunks to the same pan, turning them in the rendered fat and oil to coat them well. Squeeze the juice of half a lemon over the potatoes, and season with a pinch of salt and pepper, stirring to combine.
  3. Return the chicken to the pan, placing it on top of the potatoes. Squeeze the remaining half of the lemon over the chicken. Cover the pan with a lid or aluminum foil, and transfer it to a preheated oven at 180°C (350°F). Roast for about 1 hour, or until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer.
  4. Remove the pan from the oven and transfer the chicken to a cutting board to rest. If the sauce in the pan appears too thin, place the pan over medium heat on the stovetop and simmer until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
  5. Carve the chicken into serving pieces, ensuring each piece has a bit of crispy skin. Arrange the chicken and potatoes on a serving platter, pouring the reduced sauce over the top. Garnish with fresh herbs if desired, and serve immediately, inviting everyone to share in this hearty, flavorful 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.

Available soon on Amazon…

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