Middle Eastern Roast Chicken
Introduction
If you're looking for a dish that is both delicious and comforting, this Middle Eastern Roast Chicken is just what you need. The combination of spices creates a wonderful flavor that will make your family and friends ask for seconds. Plus, it's perfect for gatherings or cozy dinners at home!
Why Make This Recipe
This roast chicken is not just any ordinary meal; it's a feast of flavors that brings warmth to your table. The spices offer an exotic taste, while the roasted vegetables add healthy goodness and color to the dish. It's a great way to impress your loved ones without spending all day in the kitchen!
How to Make Middle Eastern Roast Chicken
Making this tasty chicken is easier than you think! Follow these simple steps, and you'll have a stunning roasted chicken in no time.
Ingredients:
- 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
- 1 (4½-5 lb) organic whole chicken, without giblets
- Extra virgin olive oil (for brushing)
- 1 batch of Middle Eastern spice blend
- Kosher salt
- Freshly ground black pepper
- 3 medium red potatoes (quartered)
- 4-5 medium carrots (scrubbed well, sliced lengthwise, and cut into 3-4 inch pieces)
- 2 medium leeks, white and light green parts only (sliced lengthwise in half)
- ¾ cup low-sodium chicken broth (plus more if needed)
Directions:
- Preheat your oven to 425°F (220°C) and place the rack in the center.
- In a small bowl, mix together the spice blend ingredients and set aside.
- Take the chicken out of its packaging and pat it dry with paper towels. Spatchcock it (remove the backbone) for even cooking.
- Place the chicken, skin side up, on a cutting board. Drizzle some olive oil and rub it onto the skin.
- Sprinkle the Middle Eastern spice blend over the chicken, saving 1 teaspoon for the vegetables. Season well with salt and pepper.
- In a roasting pan, combine the potatoes, carrots, and leeks. Drizzle with olive oil and sprinkle the reserved spice blend over the vegetables.
- Pour the chicken broth over the veggies and arrange them in a single layer. Set a roasting rack on top and place the chicken on the rack, skin side up.
- Roast the chicken until the skin is golden brown, and the thickest part reads 157°F (70°C) on an instant thermometer.
- Carefully remove the roasting rack with the chicken and set it on a cutting board. Stir the vegetables and place them back in the oven to roast for another 12 to 15 minutes until caramelized.
- Carve the chicken using a sharp knife, separate the legs, and slice the breasts. Serve hot with the warm roasted vegetables.
