Middle Eastern Chicken with Roasted Vegetables

Name: Middle Eastern Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 3 h 10 min
Yield: 4 servings
Ingredients: 1 whole chicken; 1 tsp cumin; 1 tsp paprika; 1 tsp Turmeric; 1 tsp nutmeg; 1 tsp cinnamon; 1 tsp allspice; 1 tsp salt; 1 tsp pepper; 30 ml olive oil; 2 carrots; 2 parsnips; 1/4 celery; 1 large beetroot

User Reviews

4.9

366 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
1 hr 30 mins
Total Time
3 hrs 10 mins
Servings
4 servings
Course
Main Course
Cuisine
Chinese

Middle Eastern Chicken with Roasted Vegetables

Iris Warren

Report

A great choice for a Middle Eastern themed dinner.

Share:

I Made This!

274 people made this

Print

73 people printed this

Save this

219 people saved this

Ingredients

Servings

For the chicken:

1 whole chicken (or chicken drumsticks, thighs)

Spice Mix

1 tsp cumin
1 tsp paprika
1 tsp Turmeric
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 tsp pepper
30 ml olive oil

For the roasted vegetables:

2 carrots
2 parsnips
1/4 celery
1 large beetroot

Add to Shopping List

Instructions

Mix all the spices together.
Cut the chicken along the middle of the breast and open the chicken in a pan, then season well on all sides with the spice mixture.
Cover the pan with foil and refrigerate for 1-2 hours or even longer to allow the chicken to absorb well the flavor from the spice mixture.
Clean and cut the vegetables into large pieces and cook them with the chicken.
Place the tray with the chicken and vegetables in the oven heated to 180 °C (356 °F), drizzle with olive oil and cook for about 1-1.5 hours.