Easy Whole Chicken in 45 Minutes | Shawarma Chicken | How To Cook A Whole Chicken

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita adds fiber.

Brine the chicken for 12 hours if you have time, or skip this step if not.

Preheat the oven to 425 degrees Fahrenheit.

Make herbed butter by combining softened butter, olive oil, shawarma seasoning, crushed garlic, salt, chopped parsley, lemon zest, and lemon juice until fully incorporated.

Pat the brined chicken dry to remove moisture for crispy skin.

Spatchcock the chicken by cutting along both sides of the spine to remove it, then cut down the sternum to flatten the chicken.

Clean the inside of the chicken and season it with about 1 tablespoon of herbed butter.

Create a barrier using chopped white onion in the roasting pan for flavor.

Place the chicken breast side up and press down to flatten it completely.

Separate the skin from the meat over the breast, thighs, and drumsticks, and spread herbed butter under the skin.

Reserve about a third of the herbed butter to coat the chicken before baking.

Tuck in the wings to prevent burning while roasting.

Spread the reserved herbed butter evenly over the top and sides of the chicken.

Bake uncovered at 425 degrees Fahrenheit for 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit in the thigh.

Let the chicken rest uncovered for at least 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens