CTV Recipes
Search Recipes
Baharat whole roasted chicken
Ingredients
- 1 whole chicken
- 3/4 cup extra-virgin olive oil
- 1 1/2 tablespoons Baharat spice blend, store-bought or homemade
- Kosher salt and freshly ground black pepper
- 2 medium sweet potatoes, scrubbed clean, cut lengthwise into1-inch wedges
- 6 shallots, halved lengthwise
- 1 head of garlic, separated into cloves, unpeeled
- 1 preserved lemon rind, store-bought or homemade, rinsed and finely chopped
Directions
- Preheat the oven to 425°F.
- Slide your fingers beneath the skin of the chicken to gently separate it from the meat. Pour 1/4 cup of the olive oil over the chicken, rubbing it under the skin and all over the outside of the bird. Season with the baharat, 2 teaspoons salt, and 1/2 teaspoon pepper (really make sure to cover every bit of the chicken).
- In a roasting pan, toss the sweet potatoes, shallots, and garlic with another 1/4 cup olive oil. Season with salt and pepper and toss again. Set the chicken breast-side up on top of the vegetables. Roast until the chicken is crisp and golden, the juices run clear when it’s pierced, and a meat thermometer inserted in a thigh reads 165°F, about 1 hour. Carefully remove the chicken from the pan and tent it with foil. Let it rest while you finish the vegetables.
- Return the pan with the vegetables to the oven and roast for another 5 minutes. Peel the garlic and discard the skins. Return the roasted cloves to the pan.
- In a small bowl, mix together the chopped lemon rind and the remaining 1/4 cup of olive oil. (If you want to make this a creamier condiment, you could also blend it in a blender.)
- Carve the chicken (using a very sharp knife) and arrange the pieces on a serving platter. Or, if you’re too nervous to carve, just place the chicken on a platter and bring it out for your guests to have at it. Serve the chicken surrounded with the roasted vegetables and drizzled with the preserved lemon oil.
