This perfect Middle Eastern Roasted Chicken will soon become your family’s favourite weeknight dinner. It’s juicy and flavourful, with the most delectable Middle Eastern spice blend.
Dinner doesn’t get much more classic than a roasted chicken, and this simple recipe helps prove that. But, the question that looms is: how does one make the tastiest, juiciest roasted chicken?
One that is perfectly moist, and jam-packed with flavour vs. the all-too-often-served bland and dry roasted chicken. We’re talking about having that mind-blowing perfect roasted chicken recipe that you can enjoy over and over again! For any occasion, with very little fuss and it always turns out delicious!
I’ve been on a mission to create just that recipe, an epic roasted chicken, not just once, but every time you make it! The Middle Eastern Roasted Chicken is just that recipe that you need in your life!⏤Zero, Zilch, Nada! No dry chicken here! It’s so juicy, even the breast is moist.
So how does one make a Middle Eastern Roasted Chicken that is as simple and tasty as possible?
The perfect Middle Eastern Roasted Chicken is as easy as:
- Buy a chicken—I usually use a 3-4lb bird.
- Clean your bird. Remove any leftover bits in the cavity.
- Brine it⏤You’ll just need three simple ingredients.
- Season the chicken. My Middle Eastern Marinade takes a basic bird to new levels in taste satisfaction.
- Bake the chicken. Roasting a whole chicken in the oven doesn’t take terribly long when you’ve brined it overnight.
How do you brine a bird?
Once you’ve removed all the leftover bits from the cavity of the chicken, you simply prepare the brine solution. You may be tempted to skip washing your chicken and I DO NOT want you to skip this step. Please, trust me, take the time and just do it! Your taste buds will thank you!
Making a basic brine is so so EASY! All you need is salt, vinegar and enough cold water to submerge the chicken completely. Make sure all your salt is dissolved in the water. Cover and set in the fridge for at least 30 minutes or let it chill overnight and remove the chicken from the brine before you start your day in the morning. You can leave it overnight in the brine, but I prefer to let it brine for 1 hour.
After the brining time is finished, remove the chicken from the brine, rinse, and dry with a paper towel. Then spice your chicken and bake.
Why should you brine your chicken?
Once you’ve discovered the power of the brine, you’ll never be able to truly enjoy a roasted chicken without it.
- Brining ensures that your chicken will be super juicy and succulent.
- Adds flavour to the flesh of the chicken because of the salt.
- It prevents your chicken from drying out when it is being slow-roasted in the oven.
- The vinegar in this brine helps remove any raw chicken smell and leftover blood.
- Using cold water and storing in the fridge helps to avoid any bacterial propagation.
Tell me about that Middle Eastern Marinade…
This sauce is life-changing and mind-blowingly delicious! This Middle Eastern Marinade is made with a blend of olive oil, lemon juice, garlic, and baharat spice blend⏤ That’s it, my friends! Mind-blowing Marinade with four ingredients!
This marinade isn’t just for a roasted chicken! It’s also a perfect marinade for grilling, baking, broiling and sautéing chicken. You can use it on chicken breasts, chicken thighs, drumsticks and any cut of chicken you have⏤I promise this marinade will result in a delicious chicken every time!
So, what is a Baharat spice blend?
You’ll need a batch of my All-Purpose Baharat on hand. Don’t let this long list of spices intimidate you. It’s well worth a quick trip to a bulk store to purchase these spices and make a big batch of this blend⏤I can’t recommend it enough.
The All-Purpose Baharat is a blend of:
- Paprika or Smoked Paprika
- Rose petals (optional)
It’s such a great spice blend, it works with so many dishes. I promise once you make it, you’ll find so many uses for it.
Frequently asked questions
How long does a roasted chicken keep in the fridge?
If you have leftovers or don’t plan on eating the chicken straight away, you can store it in an airtight container in the fridge for up to 3 days. I often make this chicken and store it for quick meal preps⏤ the chicken breast is still juicy when reheated. I love to add the leftovers to a fresh salad bowl or a quick sandwich for an easy lunch.
Can you reheat cooked roasted chicken?
Yes! Yes, you can! Cook the leftovers in a preheated oven at 220°F for about 20 minutes until warmed through. You can also warm the leftovers in a skillet pan on medium-low heat until warmed. However, be sure to only reheat the chicken once.
How do you know when the chicken is cooked?
The easiest way to tell when your chicken is cooked through is to use an instant-read thermometer, it should register at 165°F. The skin should be golden and the juices should be clear.
What to serve with the Middle Eastern Roasted Chicken
- This Mediterranean Bulgur Salad would make a delicious partner for your roasted chicken.
- This Roasted Zucchini Salad makes a yummy and simple side dish.
- Love a Chickpea Salad? This one is our favourite!
Love Roasted Chicken? Middle Eastern flavour fan? US TOO!
We hope this perfect roasted chicken with this Middle Eastern Marinade makes you a believer in a simple weeknight dinner that is fancy enough to serve to any guest, on any occasion. If you make this dish I’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @deliciously.mediterranean and #deliciouslymediterranean.
Middle Eastern Roasted Chicken
- 1 3-4lb Whole chicken, gizzards and neck removed
- Coldwater as needed
- 2 tablespoon vinegar
- 2 tbsp kosher salt
- 1/8 cup lemon juice
- 1/8 cup olive oil
- 1 tsp sea salt
- 1 tsp black peppercorns freshly ground
- 1 tsp turmeric ground
- 2 tbsp All-Purpose Baharat
- 1 tbsp sumac
- 4 cloves of garlic pressed
Brining the chicken
- Clean the cavity of your chicken and remove all the bits.
- Add salt and vinegar to a deep bowl, then mix so the salt dissolves.
- Place your chicken in the bowl with the vinegar and salt.
- Pour enough cold water to submerge the chicken completely.
- Cover the bowl with plastic wrap and place the chicken in the fridge for at least 30 minutes up to 1 hour.
- After one hours, take the chicken out of the fridge and drain the brine. Rinse the chicken with water and pat dry with a paper towel.
Preparing the chicken:
- Preheat the oven to 375ºF.
- Mix all the marinade ingredients in a small bowl to make a paste.
- Lay the chicken in your desired baking dish.
- Generously coat the chicken with the marinade, covering all of the chicken, including the cavity.
- After applying the marinade, let the chicken sit out for 15-20 minutes while it comes down to room temperature.
- 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.
- Roast the chicken for 40 minutes, then uncover and continue cooking the chicken.
- It can take anywhere from 50 to 60 minutes for the chicken to cook. When the internal temperature of the chicken reaches 165˚F, the skin is golden, and the juices run clear⏤the chicken is done.
- Remove from the oven, baste the chicken with the juices, and let rest for about 15 to 20 minutes before cutting.
- Carve out all the meat and place it on a platter. Enjoy!
- If you don’t want to make your own Baharat blend you can substitute with a 7-Spice blend
- Can’t find 7-Spice? No problem! You can make it yourself, just mix 1 tbsp Allspice, 1/4 tsp each of cinnamon, cumin, cardamom, cloves, nutmeg, & coriander. Don’t be scared of all the spices, it’s what makes the chicken super delicious!
- If you use the 7-spice instead of the baharat blend please add 1 tsp smoked paprika.