Middle Eastern roast chicken with salads and flatbreads. This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be We made homemade pita bread and served with some salad. Middle Eastern Roast Chicken - a flavorful middle eastern spice rubbed roast chicken served alongside roasted vegetables.

Middle Eastern Shredded Cabbage, Carrot, Mint Salad. Middle Eastern Roasted Vegetables with Tahini Drizzle. Nutrition for chicken only because flatbreads vary so much in size and calories. You can cook Middle Eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Middle Eastern roast chicken with salads and flatbreads

It's 1 of whole chicken (1,8kgs).
Prepare 2 tbsp of flat leaf parsley - chopped.
Prepare 1-2 tbsp of freshly chopped mint.
It's 3 of garlic cloves - sliced.
It's 1 of lemon.
It's 1 tbsp of Zaatar (plus extra to serve).
Prepare 1 tbsp of sumac.
It's 4 tbsp of olive oil.
You need 70 ml of white wine.
Prepare of Salt and pepper.
You need of Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve.

Naan bread, pocketless pita or other flatbread, for serving. You can make extra and store it for weeks. Sumac is available in larger markets and Middle Eastern. These powerfully-flavored Middle Eastern recipes include tabbouleh, harissa, crispy saffron rice, and fattoush.

Middle Eastern roast chicken with salads and flatbreads instructions

Place your chicken on a board and pierce it all over with a sharp knife..
Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together..
Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity..
Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better..
When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken)..
20 minutes before the end, remove the foil and finish roasting..
Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go..
Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe).

Tabbouleh, lamb flatbreads, pomegranate-glazed chicken, fattoush salad, and so much more. Roast spice-rubbed chicken legs alongside spaghetti squash for an easy sheet-pan dinner. Checkout this easy Roasted Middle Eastern Chicken with Potatoes Recipe at Tender chicken and vegetables roasted to perfection with a wonderful Middle Eastern spice The leftovers were great for a chicken salad (just added mayo, celery, and lemon juice). This is the ultimate treat for Mother's Day. Chicken is marinated with Olive Oil, lemon juice, sumac, pomegranate molasses and harrisa, and baked till.