22 Jun Middle Eastern Roast Chicken with Vegetables
Foodie Friday: A flavoursome dinner that is done all in one batch and takes care of itself. Simply season and roast!
Middle Eastern Spice Rub:
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
Roast Chicken and Vegetables:
- 3 medium 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 (stalks discarded), sliced lengthwise in half
- 3/4 cup low-sodium chicken broth
- salt and pepper
- 1 whole chicken
- 1 batch of Middle Eastern spice blend
- extra virgin olive oil
- Preheat the oven to 230 degrees Celsius with a rack in the centre position.
- Remove the chicken from its packaging and pat dry with paper towels. In a small bowl, whisk together the spice blend until combined. Reserve roughly one teaspoon for the vegetables.
- Follow these detailed instructions on how to spatchcock the chicken.
Place the chicken, skin side up, on a large cutting board. Drizzle the chicken with olive oil and rub on the skin. Sprinkle and rub the spice mixture all over the chicken. Season the chicken liberally on both sides with salt and pepper. *Note: It is best to remove the chicken from the fridge at least 30 to 45 minutes before roasting, this will help produce crispier skin.
- Combine the vegetables in a small to medium roasting pan. Drizzle them lightly with olive oil and sprinkle with the remaining spice mixture. Pour the chicken broth over the vegetables, and spread the vegetables and potatoes into an even layer. Set a roasting rack on top of the vegetables, and place the chicken, skin-side up, on the rack. It should lay mostly flat.
- Roast until the skin is crispy and golden brown, and the thickest part of the breasts and legs read 70 degrees celisius with an instant thermometer. The temperature will rise by 8 to 10 degrees as the chicken sits and rests.
- Remove the roasting pan from the oven and using oven mitts, carefully remove the roasting rack with the chicken and set on top of a large, clean cutting board. Stir the vegetables and roast for an additional 12 to 15 minutes as the chicken rests (this will help finish the cooking and help them caramelise evenly), or until caramelised and fork tender. If the pan looks very dry, add an additional 1/4 cup to 1/2 cup of chicken broth before placing back in the oven.
- As the vegetables are finishing roasting, carve the chicken. Using a sharp carving knife, remove the legs. Using the breastbone as a guide, remove each chicken breast from the bone. Slice each breast against the grain into 1/2-inch to 3/4 inch-thick pieces. Serve hot with the warm roasted vegetables on the side.