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Middle Eastern Roast Chicken Recipe

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4.1 from 11 reviews

A flavorful Middle Eastern roast chicken infused with a rich blend of spices, served alongside perfectly roasted red potatoes, carrots, and leeks. This recipe features crisp skin and tender, juicy meat, enhanced by a soothing mix of warm spices and simple roasting techniques.

Ingredients

Middle Eastern Spice Blend

  • ½ teaspoon ground sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric

Main Ingredients

  • 1 (4½-5 lb) organic whole chicken, without giblets
  • Extra virgin olive oil (for brushing)
  • Kosher salt
  • Freshly ground black pepper

Vegetables

  • 3 medium red potatoes, quartered (roughly 1 lb)
  • 4-5 medium carrots, scrubbed, sliced lengthwise, and cut into 3-4 inch pieces (roughly ½ lb)
  • 2 medium leeks, white and light green parts only, sliced lengthwise in half
  • ¾ cup (180 mL) low-sodium chicken broth (plus more if needed)

Instructions

  1. Prepare the oven and spice blend: Preheat your oven to 425°F (220°C) with a rack positioned in the center. Combine all the spices for the Middle Eastern blend in a small bowl and set aside for easy access.
  2. Prepare the chicken: Remove the chicken from the packaging and pat it dry thoroughly using paper towels. Spatchcock the chicken by removing the backbone to allow it to lay flat, ensuring even cooking. Place the chicken skin side up on a large cutting board. Drizzle olive oil over the chicken and rub it evenly onto the skin. Sprinkle the Middle Eastern spice blend over the chicken, reserving about 1 teaspoon for the vegetables, and rub it in. Generously season both sides of the chicken with kosher salt and freshly ground black pepper. For best results, let the chicken come to room temperature for at least one hour before roasting to help achieve crispier skin.
  3. Prepare the vegetables and pan setup: In a small to medium roasting pan, combine the quartered potatoes, sliced carrots, and leeks. Drizzle lightly with olive oil and sprinkle the reserved teaspoon of spice blend over the vegetables, tossing them gently to coat. Pour the chicken broth evenly over the vegetables. Spread the vegetables into an even layer. Place a roasting rack over the vegetables and lay the spiced chicken skin-side up on top of this rack, ensuring it lays mostly flat.
  4. Roast the chicken: Place the roasting pan in the preheated oven. Roast the chicken until the skin turns crispy and golden brown, and the thickest parts of the breasts and legs reach an internal temperature of 157°F (70°C) as measured by an instant-read thermometer. This step typically takes around 1 hour to 1 hour 15 minutes. The temperature will rise by about 8°F to 10°F while resting.
  5. Finish roasting the vegetables: Once the chicken is done roasting, carefully remove the roasting rack with the chicken and set it on a large, clean cutting board to rest. Stir the vegetables in the roasting pan and return the pan to the oven. Roast the vegetables for an additional 12 to 15 minutes, or until they are caramelized and fork-tender. If the pan looks dry, add an extra ¼ cup (60 mL) to ½ cup (120 mL) of chicken broth before returning it to the oven.
  6. Carve and serve: After the chicken has rested and the vegetables are perfectly roasted, carve the chicken. Using a sharp carving knife, remove the legs first. Then, using the breastbone as a guide, carefully remove each chicken breast from the bone. Slice each breast against the grain into pieces about ½ to ¾ inch thick. Serve the hot, sliced chicken alongside the warm roasted vegetables for a delicious Middle Eastern-inspired meal.

Notes

  • Spatchcocking the chicken (removing the backbone and flattening) helps it cook evenly and reduces cooking time.
  • Allowing the chicken to come to room temperature before roasting produces crispier skin.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) after resting.
  • If the roasting pan appears dry during vegetable roasting, add extra chicken broth to prevent burning and enhance flavor.
  • Adjust the vegetable quantities based on preference and availability.
  • For best flavor, use organic or high-quality whole chicken.

Find it online: https://marthatasty.com/middle-eastern-roast-chicken-recipe/