Perfect Oven Chicken Masgouf Style

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and provide more flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Carrots are less expensive and add sweetness.

Cut out the backbone of the chicken using kitchen shears (you can save it to make broth later).

Remove any extra skin or fat.

Break the wishbone and press down on the breast so the chicken sits completely flat (butterfly shape).

Wash the chicken well and dry it thoroughly.

In a bowl, mix the olive oil with the sliced onions and all the spices (sumac, salt, coriander, mixed spices, black pepper, paprika, citric acid, and red pepper).

Mix well with your hands to ensure the onions absorb the flavors.

Rub the marinade all over the chicken, placing some onion slices under the skin of the breast for extra flavor.

Cover the chicken and keep it in the fridge for a few hours or overnight for the best results.

Remove it from the fridge 30 minutes before roasting to bring it to room temperature.

Preheat your oven to 425°F (220°C).

Line a baking sheet with foil and parchment paper.

Lay the chicken flat with the breast side up. Distribute the remaining onion slices (and potato wedges if using) around and on top of the chicken.

Roast uncovered for 45 to 60 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens