Palestinian Chicken
Experience the vibrant flavors of Middle Eastern cuisine with this rich and aromatic Palestinian Chicken recipe. Featuring a perfectly roasted whole chicken marinated in a fragrant blend of olive oil, lemon juice, garlic, and warm spices like allspice, cinnamon, cumin, and turmeric, this dish promises a feast for the senses. The marinade seeps deep into the meat, ensuring tender, juicy bites with a burst of spicy, tangy, and earthy notes in every forkful. Nestled on a bed of caramelized onions and garnished with fresh parsley, this oven-baked delight is as visually stunning as it is delicious. Serve it alongside fluffy rice or warm flatbread to soak up the flavorful juices. Perfect for family dinners or special occasions, this traditional Palestinian dish brings authentic flavor straight to your table. Keywords: Palestinian chicken recipe, Middle Eastern chicken, roasted chicken with spices, aromatic chicken marinade, traditional Palestinian cuisine.
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Recipe Information
Ingredients
- 1 item (about 3-4 lbs) Whole chicken
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 6 items Garlic cloves, minced
- 2 teaspoons Ground allspice
- 1 teaspoon Ground cinnamon
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 item Onion, sliced
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Clean and pat the whole chicken dry with paper towels. If desired, spatchcock the chicken by removing the backbone for even cooking.
In a large mixing bowl, prepare the marinade by combining olive oil, lemon juice, minced garlic, ground allspice, cinnamon, paprika, cumin, turmeric, salt, and black pepper.
Coat the chicken thoroughly with the marinade, ensuring to rub the mixture under the skin and inside the cavity for maximum flavor. Let the chicken marinate for at least 2 hours, preferably overnight in the refrigerator.
Preheat the oven to 400°F (200°C).
Place the sliced onion in the bottom of a baking dish or roasting pan to act as a bed for the chicken. Place the marinated chicken on top, breast-side up.
Bake the chicken in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast.
If the skin is not crisp enough, broil for an additional 2-3 minutes, keeping a close eye to avoid burning.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped parsley and serve with rice, flatbread, or your favorite side dishes.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
