MIDDLE EASTERN roast CHICKEN with Toum - Easy Baked Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being neutral in flavor.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still flavorful.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh taste while dried parsley is budget-friendly.

garlic

💰Cheaper: garlic powder

Garlic powder is a convenient alternative.

Score the chicken legs so the marinade can seep into the meat.

In a bowl, combine 1/4 cup olive oil, juice of 1 lemon, 1 teaspoon coarse salt, 1 teaspoon fresh ground pepper, 2 teaspoons Harissa, 1 teaspoon finely chopped garlic, 1 teaspoon pomegranate molasses, and 1 teaspoon sumac to create the marinade.

Mix the marinade together.

Place the chicken legs in a Ziploc bag and pour the marinade into the bag, squishing it around to coat the chicken.

Marinate the chicken in the fridge for at least 1 hour or overnight.

Preheat the oven to 350°F.

Add a roasting pan to the oven to heat up.

Remove the hot roasting pan from the oven and add a little olive oil to it.

Add the marinated chicken legs to the roasting pan and return it to the oven to cook for 25 minutes.

While the chicken is cooking, boil the reserved marinade on the stovetop to reduce it by half.

After 25 minutes, remove the roasting pan from the oven and remove excess oil using a turkey baster or spoon.

Turn the chicken over and add lemon slices and onion slices to the roasting pan.

Return the pan to the oven and cook for an additional 20 minutes.

After 20 minutes, turn the chicken so the right side is facing up and switch the oven to broil.

Broil the chicken for about 7 to 10 minutes until it has a beautiful color.

Once out of the oven, sprinkle more sumac on top of the chicken and serve with garlic paste (toum), parsley, and toasted pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens