Don’t let Valentine’s Day sneak up on you! You need an elegant but simple recipe like this Middle Eastern Slow Roasted Chicken to wow your date!
For some reason, a lot of folks find the thought of cooking a whole chicken daunting. Maybe it’s because turkey cooking can be a bit cumbersome? But we are talking about a bird that’s generally 1/4 the size of a turkey. This Middle Eastern Slow Roasted Chicken could not be more easy to make but is so full of impressive flavor! You’ll want to keep this one in your back pocket anytime you have company over, trust me.
If you’re planning on going homemade for Valentine’s Day this year, it may be overwhelming with the millions of recipes at your disposal on the world wide web. Do you make pasta? a casserole? Do fish instead of chicken? It’s a lot. Provided you’re making dinner for a carnivore and not a vegetarian (DEF something you want to know first), a classic roast chicken with a twist is always a safe but impressive choice. Serve with warm naan, Greek yogurt, fresh lemon and maybe a side of roasted cauliflower and potato (coming Sunday to the blog!). Pair this chicken with a nice crisp and dry rosé and your date night is sure to be a success!
A few notes:
This chicken is very hands-off, but if you feel led, you can baste the chicken every hour or so to help the skin evenly crisp.
I’d highly recommend getting a meat thermometer if you don’t have one. Insert an instant-read thermometer into the meat near the inner thigh between the leg and the breast and if it reads between 160°F and 165°F, it’s done.
Want more of that Middle Eastern flavor? Try my Honey Za’atar Hot Wings!
Recipe adapted from Alison Roman’s Slow Roasted Chicken.
- 1 3½–4-pound chicken, innards removed, patted dry, and legs tied.
- 1 tsp ground allspice
- ½ tsp ground cardamom
- ½ tsp ground cumin
- 1 tbsp sumac
- 1 tbsp za'atar
- ½ tsp fresh ground pepper
- Kosher salt
- 1 head of garlic, halved horizontally, exposing the cloves
- 1 white onion, quartered
- 1 lemon, halved
- 1 cinnamon stick, broken in half
- ½ cup olive oil
- Warm naan, for serving
- Greek yogurt, for serving
- Preheat oven to 325°F.
- Mix allspice, cardamom, cumin, sumac, za'atar, and pepper in a small bowl to combine.
- Place chicken in a 2-qt. baking dish. Season chicken liberally with salt, over and under the skin. Rub with half of the spice mix, pressing and working it into the meat.
- Fill the cavity of the bird with the garlic, onion, lemon, and cinnamon stick.
- Pour olive oil over the top and bake in the preheated oven until chicken is cooked through and very tender 2½–3 hours.
- Allow to rest for 10 minutes and serve with warm naan and Greek yogurt.