Middle Eastern roast chicken with salads and flatbreads. Middle Eastern roast chicken with salads and flatbreads is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions daily.

Middle Eastern roast chicken with salads and flatbreads To get started with this particular recipe, we. Middle Eastern roast chicken with salads and flatbreads Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, middle eastern roast chicken with salads and flatbreads. 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

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

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Middle Eastern roast chicken with salads and flatbreads step by step

  1. Place your chicken on a board and pierce it all over with a sharp knife..
  2. Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together..
  3. 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..
  4. 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..
  5. 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)..
  6. 20 minutes before the end, remove the foil and finish roasting..
  7. Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go..
  8. Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe).

Here is how you cook that. Ingredients of Middle Eastern roast chicken with salads and flatbreads. Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken. Then, cover your baking dish with tin foil and place in the oven. For the chicken, make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a mixing bowl.

source: cookpad.com