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Ingredients requirements Middle Eastern roast chicken with salads and flatbreads:
- Prepare 1 - whole chicken (1,8kgs)
- Make ready 2 tbsp - flat leaf parsley - chopped
- You need 1-2 tbsp freshly chopped mint
- Provide 3 for garlic cloves - sliced
- Provide 1 of lemon
- Take 1 tbsp for Zaatar (plus extra to serve)
- Prepare 1 tbsp - sumac
- You need 4 tbsp olive oil
- Give 70 ml - white wine
- Make ready - Salt and pepper
- Get of Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve
Middle Eastern roast chicken with salads and flatbreads making process:
- Place your chicken on a board and pierce it all over with a sharp knife.
- Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together.
- 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.
- 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.
- 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).
- 20 minutes before the end, remove the foil and finish roasting.
- Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go.
- Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe)
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