Roast Chicken
Djej Mechoui
Homestyle Middle Eastern Cooking by Pat Chapman
Roast Chicken is as popular in the Middle East as it is in the West. There are many variations, ranging from simple and unadorned to heavily spiced and stuffed with couscous.
In this recipe I have provided a basic roast chicken with 2 marinades, one minimally spiced, and the other more heavily spiced in a recipe from the Yemen. In the Middle East the cooking would be over charcoal, but the instructions here are for roasting.
Serves 4
Ingredients
1 3 1/2lb chicken, oven-ready
Mild Marinade
3/4 cup olive oil
4 tablespoons fresh lemon juice
2 teaspoons aromatic salt
1 teaspoon freshly ground black pepper
Spicy Marinade
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon baharat
2 teaspoons dried mint
Method
Make sure the cavity is empty, then place the chicken in a roasting pan.
In a bowl, combine all the ingredients of one of the marinades and rub all over the chicken. Cover and refrigerate at least 2 hours (a maximum of 24 hours), basting occasionally.
Preheat the oven to 375˙F. Place the chicken onto an oven rack over a roasting pan, basting with the marinade. Pour off the excess marinade and set aside.
Roast for 20 minutes per pound, basting every 15 minutes with the marinade.
For the final 10 minutes, bake the chicken at 425˙F.
Remove the chicken from the oven, and let it rest for 15 minutes before serving.
Find this and other delicious recipes in Homestyle Middle Eastern Cooking by Pat Chapman
Recipe Testing Notes
Sunday 8th January, 2012 - A new year - so new rules! I decided to use a roasting bag, because I am sick of cleaning the oven! I can report that the roasting bag performed brilliantly, see my photo above! produeing a wonderful, crispy skinned and spicy chicken for Sunday lunch. On this occassion, I made both of the marinades and mixed them together - producing delicious, succulent meat and a clean oven!
