Middle Eastern Spiced Shawarma-Style Whole Chicken
A whole chicken marinated in a rich blend of Middle Eastern spices (cumin, coriander, paprika, allspice, cinnamon, garlic) then oven-roasted until deeply flavorful and tender, perfect for shredding.
Ingredients
- •1 large whole chicken, 3.5-4 lb
- •0.25 cup olive oil
- •0.25 cup fresh lemon juice
- •6 garlic cloves, minced
- •1.5 tablespoon ground cumin
- •1.5 tablespoon ground coriander
- •1 tablespoon smoked paprika
- •1 teaspoon ground allspice
- •0.5 teaspoon ground cinnamon
- •1 teaspoon dried oregano
- •1.5 teaspoon kosher salt
- •0.5 teaspoon freshly ground black pepper
- •0.25 teaspoon cayenne pepper (optional, for heat)
- •1 large yellow onion, cut into thick slices
- •0.5 large lemon, thinly sliced
Instructions
- 1.
Pat the whole chicken thoroughly dry with paper towels, inside and out. This helps achieve crispy skin. If desired, spatchcock the chicken by removing the backbone for more even cooking.
- 2.
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground allspice, ground cinnamon, dried oregano, kosher salt, freshly ground black pepper, and cayenne pepper (if using) to form a thick paste.
- 3.
Place the chicken in a large bowl or a sturdy zip-top bag. Rub the spice paste all over the chicken, making sure to get it under the skin of the breast and thighs. Ensure the entire chicken is well coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor.
- 4.
When ready to cook, preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
- 5.
Arrange the thick slices of yellow onion and lemon slices on the bottom of a large roasting pan or oven-safe dish. This creates a bed for the chicken, infusing it with flavor and preventing the bottom from sticking.
- 6.
Place the marinated chicken breast-side up on top of the onion and lemon bed in the roasting pan. If you spatchcocked it, lay it flat, skin-side up.
- 7.
Roast the chicken for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching the bone. The skin should be deeply golden brown and crispy. If the skin starts to brown too quickly, you can tent it loosely with aluminum foil.
- 8.
Once cooked, carefully remove the chicken from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes before carving or shredding. This allows the juices to redistribute, resulting in a more tender and moist chicken.
- 9.
After resting, shred the chicken meat from the bones using two forks or your hands. Discard the skin and bones (or save for stock). Serve the shredded chicken warm, perhaps with the roasted onions and lemon slices from the pan.
Tips
- 💡**Marination is Key:** Don't skimp on marinating time. The longer the chicken marinates, the more deeply flavored and tender it will become. Overnight is ideal.
- 💡**Spatchcock for Even Cooking:** Spatchcocking (butterflying) the chicken by removing the backbone helps it cook more evenly and often reduces roasting time, resulting in crispier skin.
- 💡**Don't Skip the Rest:** Resting the chicken after roasting is crucial. It allows the muscle fibers to relax and reabsorb the juices, ensuring a moist and flavorful result.
- 💡**Serving Suggestions:** This shawarma-style chicken is fantastic served in warm pita bread with a drizzle of tahini sauce, alongside fluffy basmati rice, or as part of a larger mezze platter with hummus, tabouleh, and fresh vegetables.
Recipe from TheCookbook.ai
Created by Shannon Williams