Long ago I stopped saving good recipes only for company, so Middle Eastern Oven Roasted Whole Chicken (Broasted~بروستد) is welcome at my table any day of the week. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. This is another beautiful reminder of how welcoming a Middle Eastern table can be. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 2 1/2 lb whole chicken
- 1 tbs full fat yogurt, heaping
- 1 tbs tomato paste, heaping
- 1 tsp pepper paste, heaping
- 1/4 cup extra virgin olive oil
- 2 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1 tsp baharat or 7 spices
- 1/4 tsp paprika
- 1/2 tsp onion powder
- 2 tbs water
Instructions
- Mixed vegetables: I used potatos, carrots, red onion cut into medium equal size.
- Clean the chicken and pat dry, using kitchen scissors trim the wings the tail cartilage and cut the back bone. Flip the chicken on its back, open the chicken and press down with the heel of your hand on the rib cage to flatten the breast, using a sharp knife make 2 slits in the breast and 2 slits in the leg.
- Mix the rest of the ingredients to make the marinade.
- Cover the chicken with 3/4 of the sauce making sure to rub all over the chicken. Let marinate for a minimum of 2hrs.
- Take the chicken out of the fridge 30 minutes before baking.
- Heat oven to 425F.
- Line a baking tray with parchment paper, spread your prepared vegetables. Thin out the remaining sauce with 2tbs water and cover the vegetables with it. Place the chicken on top.
- Bake the chicken on the middle rack for 45-50 minutes checking every 10 minutes and turning the tray around for even cooking also if the vegetables dry up add more water 2 tablespoons at a time.
- The internal chicken temperature at the thickest part should read 165F.
- Let rest for 15 minutes before serving with toom and pita bread.