Arabic-Spiced Roast Chicken with Vegetables
Cooking With Zahra recipe - Arabic
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large whole chicken ((approx. 1.2kg))
- 4 red onions (quartered)
- 4 carrots (cut into chunks)
- 4 potatoes (cut into chunks)
- 2 garlic bulbs (whole)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper powder
- 2 tbsp tomato paste
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- 1 tsp cinnamon powder
- ¼ tsp cardamom powder
- 1 lemon (juiced)
Instructions
- 1
Preheat oven at 250°C.
- 2
To prepare the marinade, mix the olive oil, salt, black pepper powder, tomato paste, minced ginger, minced garlic, cinnamon powder, cardamom powder and lemon juice in a small bowl.
- 3
Thoroughly wash and pat dry the chicken, and lightly season with salt. Place the chicken along with the onions, carrots, potatoes and garlic bulbs in a large Dutch oven (or a large ovenproof cooking pot), and generously coat the chicken and vegetables with the marinade.
- 4
Cover the pot, place in the oven and roast the chicken and vegetables on high heat for 15 minutes. Reduce the oven temperature to 170°C and leave to cook for an additional 60 minutes. In the final 15 minutes, remove the lid and allow the chicken to brown. Serve with green salad.