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Arabic-Spiced Roast Chicken with Vegetables: A Simple, Flavorful Dinner Solution

Discover the simplicity and richness of flavours with this Arabic-Spiced Roast Chicken with Vegetables recipe, a perfect blend of convenience and tradition. This dish is ideal for those seeking a hearty meal without the hassle of extensive preparation and cleanup. Serving 3 to 4 people, it features a whole chicken marinated in a blend of aromatic spices and roasted to perfection alongside a medley of vegetables.

The magic of this recipe lies in its marinade mix, which combines olive oil, tomato paste, and a selection of spices including cinnamon and cardamom, all brightened with a squeeze of fresh lemon juice. These ingredients infuse the chicken with deep, complex flavours and tenderise it, ensuring every bite is succulent and rich.

Whether you’re planning a family dinner or a cosy meal for a special occasion, this one-pot recipe promises a deliciously satisfying experience with minimal fuss. It celebrates the essence of home cooking, bringing together the wholesomeness of vegetables like carrots, potatoes, and red onions with the robust flavours of a well-seasoned chicken. Serve this with a hearty green salad for a complete and fuss-free meal.

Basic Ingredients for Arabic-Spiced Roast Chicken with Vegetables

Roast Chicken:

Whole Chicken: The centrepiece of the dish, providing a rich source of protein. Roasting it whole ensures juicy, flavourful meat that absorbs the marinade’s flavours beautifully.

Red Onions: Add sweetness and depth of flavour to the dish, especially when roasted, as they caramelise slightly, enhancing the overall taste.

Carrots: Offer a sweet, earthy flavour and a pop of colour. Their natural sugars caramelise in the oven, contributing to the dish’s layered flavours.

Potatoes: Serve as a hearty, comforting element. They soak up the marinade and chicken juices, becoming incredibly flavorful and tender.

Garlic Bulbs: Roasted whole, they become soft and spreadable, offering a mellow, sweet garlic flavour that complements the other ingredients without overpowering.

Olive Oil: A healthy fat that carries the flavours of the spices and herbs in the marinade, helping to crisp the skin of the chicken.


Spices (Ginger, Garlic, Cinnamon, Cardamom): Each brings its unique properties, from warmth and spice to sweet and floral notes, contributing to the dish’s complex flavour.

Lemon Juice: Brightens the dish with its acidity, balancing the richer flavours of the chicken and vegetables.

Tomato Paste: Adds umami and a slight acidity, enriching the dish’s overall flavour profile.

alternative ingredients

Chicken: A whole turkey or duck can be used for a different taste or larger gatherings.

Vegetables: Sweet potatoes, parsnips, or squash make great alternatives or additions.

Olive Oil: If unavailable, other vegetable oils or melted butter can be used.

Tomato Paste: Tomato sauce can be used in a pinch, though it may add more liquid to the dish.

Spices: Feel free to experiment with your favourite spices. Paprika or turmeric could add nice colour and additional flavours.

Preparation Tips for Arabic-Spiced Roast Chicken with Vegetables

  • Marinade: Ensure the chicken is thoroughly coated inside and out with the marinade for maximum flavour.
  • Vegetable Cutting: Cut the vegetables into large, even chunks to ensure they cook evenly and don’t become too soft.
  • Oven Temperature: Starting at a high temperature helps to crisp the chicken skin, then lowering it allows the chicken and vegetables to cook through without burning.

Serving Tips for Arabic-Spiced Roast Chicken with Vegetables

  • Resting: Let the chicken rest for a few minutes after roasting before carving to keep the juices in.
  • Presentation: Serve directly in the Dutch oven or on a large platter for a rustic look. Garnish with fresh herbs for added color and flavor.
  • Sides: A simple green salad or crusty bread complements the rich flavors of the roast.

storage tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze portions in suitable containers for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Reheat in an oven or microwave until hot throughout. Adding a bit of water or broth can help keep the chicken moist during reheating.

This one-pot roast chicken and vegetables recipe is a testament to the beauty of simple, hearty meals that bring together the rich flavors of carefully selected ingredients. With these tips and alternatives, you can easily adapt the recipe to suit your taste and make the most out of your cooking experience.

Arabic-Spiced Roast Chicken with Vegetables

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes


Roasted Chicken

  • 1 large whole chicken, (approx. 1.2kg)
  • 4 red onions, quartered
  • 4 carrots, cut into chunks
  • 4 potatoes, cut into chunks
  • 2 garlic bulbs, whole


  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper powder
  • 2 tbsp tomato paste
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp cinnamon powder
  • ¼ tsp cardamom powder
  • 1 lemon, juiced


  • Preheat oven at 250°C.
  • To prepare the marinade, mix the olive oil, salt, black pepper powder, tomato paste, minced ginger, minced garlic, cinnamon powder, cardamom powder and lemon juice in a small bowl.
  • Thoroughly wash and pat dry the chicken, and lightly season with salt. Place the chicken along with the onions, carrots, potatoes and garlic bulbs in a large Dutch oven (or a large ovenproof cooking pot), and generously coat the chicken and vegetables with the marinade.
  • Cover the pot, place in the oven and roast the chicken and vegetables on high heat for 15 minutes. Reduce the oven temperature to 170°C and leave to cook for an additional 60 minutes. In the final 15 minutes, remove the lid and allow the chicken to brown. Serve with green salad.

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