Steps to Prepare Award-winning Middle Eastern roast chicken with salads and flatbreads

Middle Eastern roast chicken with salads and flatbreads. Middle Eastern Roast Chicken - a flavorful middle eastern spice rubbed roast chicken served alongside roasted vegetables. Everything comes together in one roasting pan with minimal clean up and effort. Add a side salad (or loaf of crusty, good-quality bread) and you're good.

Carla's Perfect Mix-and-Match Both the flatbreads and the topping can be made in advance. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce. Naan bread, pocketless pita or other flatbread, for serving. 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. It's 1 of whole chicken (1,8kgs).
2. You need 2 tbsp of flat leaf parsley - chopped.
3. You need 1-2 tbsp of freshly chopped mint.
4. You need 3 of garlic cloves - sliced.
5. Prepare 1 of lemon.
6. You need 1 tbsp of Zaatar (plus extra to serve).
7. Prepare 1 tbsp of sumac.
8. Prepare 4 tbsp of olive oil.
9. Prepare 70 ml of white wine.
10. It's of Salt and pepper.
11. You need of Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve.

Squeeze the roasted garlic from the skins and combine with the softened butter, EVOO, rosemary, chile and lemon zest. Sprinkle the chicken with two-thirds of the Za'atar Spice Blend and roast for. This is the ultimate treat for Mother's Day. Chicken is marinated with Olive Oil, lemon juice, sumac, pomegranate molasses and harrisa, and baked till golden.

Middle Eastern roast chicken with salads and flatbreads instructions

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).

Checkout this easy Roasted Middle Eastern Chicken with Potatoes Recipe at LaaLoosh.com. A foreign flair turns a simple chicken recipe into Place chicken on top of the onions. Scatter potatoes, tomatoes and garlic cloves throughout. Drizzle everything with olive oil, ad then run the seasoning mix. A simple Middle Eastern dish that's perfect for using up left over veggies at the end of a week.