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Arabic-Spiced Roast Chicken with Vegetables

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

Ingredients 

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

Marinade

  • 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

Instructions

  • 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.