Mediterranean Roasted Chicken Recipe (Syrian-style Roasted Chicken)
Are you ready to try a delicious Mediterranean Roasted Chicken recipe? This Syrian-style roasted chicken dish takes you back to the roots, connecting you with the rich flavors and spices of Arabic cuisine. As someone who loves exploring cuisines from around the world, I can’t help but be excited by the tasty combinations found in this recipe.
So from here, I apologize to the Italian pastas and pizzas, the French gourmet food, and the Japanese sushi. I’m going back to the roots and preparing a super tasty and spice-rich Mediterranean Roasted Chicken recipe, a Syrian-style roasted chicken. In Syria, they call the dish “Syrian Masaheb,” while here in Israel, the name of the dish varies from region to region, and many simply call it “Saniyat Jaj,” meaning “Chicken Tray,” how simple. The dish is a baked chicken dish with vegetables and lots of spices.
You should also prepare this Mediterranean Roasted Chicken recipe and share the result with me.
Ingredients for one chicken:
Mediterranean Roasted Chicken marinade:
- 4 cardamom pods
- 1 teaspoon cloves
- 4 garlic cloves
- A pinch of salt
Additional ingredients:
- 1 large tablespoon of zaatar
- 1 teaspoon coarsely ground Sudanese pepper
- 1 tablespoon table
- salt (salt according to the size of the chicken)
- 1 tablespoon ground black pepper
- 1 nutmeg
- 200 grams tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 cup water (chicken broth can also be used)
- A handful of bay leaves
- 2 cinnamon sticks
Vegetables:
Just add as much as you like, I added the following amount:
- 4 large onions
- 4 carrots
- 4 potatoes
- 4 large champignon mushrooms
- 1 hot pepper
- 5 to 10 garlic cloves, your choice
- Chopped parsley for garnish
Preparation method for Mediterranean Roasted Chicken Recipe:
Grind the cardamom, cloves, 4 garlic cloves, and some salt using a mortar and pestle.
Put the ingredients we ground in a bowl (a bowl that will hold the chicken later, so choose the right size).
Add zaatar, table salt, ground black pepper, nutmeg, tomato paste, apple cider vinegar, olive oil, water, bay leaves, cinnamon sticks to the bowl, and mix all the ingredients into a uniform mixture.
Open the back of the chicken with a knife and place it in the marinade, massage the chicken with the sauce and coat it until it is completely covered.
Cover the chicken (while it is still in the marinade) and refrigerate for at least two hours.
After two hours, preheat the oven to 200 degrees Celsius.
Cut all the vegetables into large pieces.
Put the vegetables in a baking dish.
Pour the marinade sauce over the vegetables in the pan.
Mix all the vegetables with the sauce.
Place the chicken on top of the vegetables with the breast facing up.
Cover the pan with aluminum foil.
Place the pan at the bottom of the oven and bake for two hours until the vegetables are tender and ready.
Remove from the oven, remove the aluminum foil, and moisten the chicken with the hot sauce.
Return the pan to the middle rack of the oven and bake for another half hour until the chicken browns.
Sprinkle chopped parsley on top.
Bon Appetit! Enjoy your Mediterranean Roasted Chicken!
