Middle Eastern roast chicken with salads and flatbreads
Middle Eastern roast chicken with salads and flatbreads

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, middle eastern roast chicken with salads and flatbreads. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Middle Eastern roast chicken with salads and flatbreads is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Middle Eastern roast chicken with salads and flatbreads is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook middle eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Middle Eastern roast chicken with salads and flatbreads:
  1. Make ready 1 whole chicken (1,8kgs)
  2. Prepare 2 tbsp flat leaf parsley - chopped
  3. Make ready 1-2 tbsp freshly chopped mint
  4. Make ready 3 garlic cloves - sliced
  5. Take 1 lemon
  6. Get 1 tbsp Zaatar (plus extra to serve)
  7. Prepare 1 tbsp sumac
  8. Take 4 tbsp olive oil
  9. Take 70 ml white wine
  10. Prepare Salt and pepper
  11. Make ready Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve
Steps to make Middle Eastern roast chicken with salads and flatbreads:
  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)

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