Roasted Chicken

Roasted Chicken is a flavorful Lebanese dish, marinated with a blend of spices and herbs that infuse the meat with aromatic goodness. Paired with a side of roasted vegetables, this dish offers a comforting and satisfying meal.

Ingredients

• Whole chicken - 1 (about 1.2 kg)
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Carrots - 2 medium, sliced
• Potatoes - 2 medium, cut into wedges
• Onion - 1 large, quartered

Steps

1. Preheat the oven to 200°C (390°F).
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, ground cumin, ground coriander, paprika, salt, and black pepper to create a marinade.
3. Pat the chicken dry with paper towels and place it in a large bowl or baking dish. Pour the marinade over the chicken, ensuring it is well coated. Cover and marinate in the refrigerator for at least 30 minutes.
4. While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the sliced carrots, potato wedges, and quartered onion with a drizzle of olive oil, salt, and pepper.
5. After marinating, place the chicken in the center of a roasting pan and arrange the vegetables around it.
6. Roast in the preheated oven for about 60-70 minutes, or until the chicken is cooked through (internal temperature should reach 75°C/165°F) and the skin is golden brown.
7. Remove from the oven and let the chicken rest for 10 minutes before carving.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 610
• Protein: 50 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 135 mg
• Total Fat: 34 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from the vegetables.

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