ROAST CHICKEN SHAWARMA-ISH

Ingredients

⅓ cup plain Greek yogurt

2 teaspoons Dish off the Block Superbly Herby Spice Blend

1 teaspoon salt

1 teaspoon paprika

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon fennel seeds

½ teaspoon black pepper

4 garlic cloves, minced

2 tablespoons lemon juice

6 tablespoons olive oil, divided

1, 4-6 pound whole chicken

1 lemon, cut into wedges

8-10 sprigs of thyme, tied in a bundle with kitchen string

2 pounds carrots, scrubbed with a vegetable brush and cut into 2-3” pieces

2 pounds baby potatoes

¼ cup cilantro leaves

 

Instructions

Combine the yogurt with all of the spices, the garlic, lemon juice, and 2 tablespoons of the olive oil in a small bowl and whisk until smooth.

Cut off any excess fat off the chicken and remove the giblets from the cavity (if they are in there). Pat the chicken dry inside and out with paper towels.  Place it in a roasting pan or baking dish.  You will want some extra space around the chicken to add the carrots and potatoes.

Using your hands, liberally rub the seasoned yogurt all over the chicken and gently push some under the skin of the breast with your fingers.  Place the lemon wedges and thyme bundle in the cavity.  Loosely cover with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight.  Remove the chicken from the refrigerator 1 hour before cooking to come to room temperature.

Preheat the oven to 375 degrees.  Bake the chicken for 1 hour.  Remove from oven and spread the carrots and potatoes around the chicken.  Drizzle the veggies with the remaining 4 tablespoons of olive oil and season them with salt and pepper.  Place the pan back in the oven and cook for an addition 40-50 minutes, tossing the veggies in the pan drippings once after about 20 minutes.  The internal temperature of the chicken should be 160 degrees and the juices should run clear run clear.  The veggies should be tender and lightly caramelized.  Remove the chicken and veggies to a platter and tent with foil to keep warm.   Let the chicken rest for 15-20 minutes before carving – this is important for a juicy bird!

If you have pan drippings and want to make gravy, dissolve 2 tablespoons of corn starch in ¾ cup of water.  Place the (metal) roasting pan over a medium high flame on the stove and gradually add the cornstarch mixture (called a slurry) to the pan drippings, whisking constantly to scrape up any brown bits on the bottom of the pan, until the sauce thickens and a rich gravy forms.  Add more water if too thick or more slurry if too thin.  Taste the gravy and season as needed with salt and pepper.  Note – you can only do this in the roasting pan if it is metal.  If it is not, add the cornstarch slurry to the warm pan (not over flame) and scrape the brown bits from the bottom of the pan with a spatula or wooden spoon.  Transfer the juices to a saucepan and bring to a boil, whisking until a thick gravy forms.

Slice the chicken and serve with the roasted potatoes and carrots. Drizzle with gravy and garnish with cilantro leaves.

 

You May Also Like...

994661EE-E2CA-4234-AF73-7CE7D1B08939_1_201_a

PEACH, BLUEBERRY, AND GREENS SALAD WITH FETA AND RASPBERRY VINAIGRETTE

B8AF529A-00EF-4488-B38C-2B92CD31E4AE_1_201_a

RAGIN’ CAJUN GUAVA RIBS

1696B9DB-6BEF-4841-AD92-B3365A4DD63D_1_201_a

TWO FISHES IN CREAMY MUSTARD SAUCE ON ROSEMARY POTATOES

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00