Mediterranean Roasted Chicken Recipe

Yesterday was the first time I cooked since I've gotten here!  It was great to be back in the kitchen.  I love to cook for others and especially my husband.  He came back yesterday morning and I wanted to make him something special.  I know his favorite cuisine is Lebanese, so I've gone through many sources to learn how to make Lebanese food.  After struggling with Lebanese cook books and random recipes found via google...I finally discovered http://www.dedemed.com/.  She is amazing!  I love her recipes because not only are they written down, but they all come with YouTube videos.  She answers your questions right away and takes you through the entire process.

Last night, I made Mediterranean chicken roast inspired by her recipe with some modifications.  Here is the video to her original recipe, DedeMed Chicken Roast.

Source

(Not my roast chicken but very similar)

Mediterranean Chicken Roast Recipe

Preparation time:  15-20 minutes

Cooking time:  55-60 minutes

Ingredients:

• 1 whole chicken
• 1 t salt
• 4 garlic cloves
• 1/2 t seven spices
• 1/2 t coriander
• 3/4 t paprika
• 1/4 t cinnamon
• 1/2-3/4 t black pepper
• 2-4 small potatoes
• 1 onion
• 1-2 lemons
• Olive Oil
• Fresh Rosemary
• Fresh Thyme
• Cooking String

Directions:

1. Preheat oven to 450 degrees.
2. Wash whole chicken and dry with paper towel.  Place in large bowl to season.  Cut slashes all around the chicken in order to rub spice mixture in.
3. In a mortar & pestle, add salt and garlic.  Crush the garlic.
4. Add all spices to the salt and garlic.  If you do not have fresh rosemary or thyme, you can add around 1/2 t of it dried each.  Also, you can add more salt, garlic, and black pepper based on your taste.  I also add a pinch of cayenne pepper to give it a little kick.  Mix together with a generous amount of olive oil.
5. Evenly rub the spice mixture on the chicken, underneath the skin, and deep into the slashes.  Make sure you can feel an even amount of salt all over the chicken and the chicken is coated with olive oil.
6. Add a few pieces of fresh rosemary and thyme on the chicken, in between the legs, and in the cavity.
7. Take half a lemon and squeeze juice over the chicken.
8. Take the other half and place inside of cavity.
9. Take half of the onion and place inside of cavity.
10. Tie up the chicken legs to keep cavity closed.
11. Chop the other half of the onion into large pieces and place around chicken.
12. Chop the carrots into 1 inch pieces and place around chicken.
13. You can leave the potatoes whole and place around chicken.  I like to slice the potatoes into thick slices and place around the chicken.  A few tips about the potatoes.  Mine came out a little dry.  I think I should have either pre-cooked the potatoes a little or laid out the carrots and potatoes flat onto the pan so the juices from the chicken covered them. 
14. Sprinkle the onions, potatoes, and carrots with some salt and pepper to taste.
15. Place chicken in oven for 15-20 minutes on 450 degrees.
16. After 20 minutes, lower the heat to 400 degrees for a 5 lb. bird and cook for 40 minutes.  If the chicken is less than 5 lbs., take 7 minutes off for each lb.
17. Dede's secret after you roast anything, take it out of the oven and let it sit for 10 minutes before serving in order to keep the juices in.

The chicken was incredibly delicious.  I made toum (a Lebanese garlic paste served with chicken) with it, but my husband said the chicken was so good it didn't need it.  I would serve it with a salad if you want something simple.  If you are serving it to guests, I would add some more sides.  I wish I had taken a picture, but my husband had started digging in by the time I got my camera...next time, Insha'Allah.