Middle Eastern Roasted Chicken
A bright and flavorful marinade that keeps chicken moist and tender, perfect for fuss-free weeknight dinners with a restaurant-quality taste.
Ingredients
Fresh Vegetables
- 1 large roma tomato for freshness and acidity
- 1/2 large yellow onion
- 5 cloves garlic
- 1 medium jalapeño to taste — remove seeds for milder heat
- 1/4 bunch parsley
Wet Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons yogurt plain, full-fat recommended
- 1/4 cup pepper paste or tomato paste as a milder alternative
- 2 tablespoons lemon juice
Dry Spices
- 1 teaspoon paprika
- 1 teaspoon Aleppo powder or crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 7 spice or baharat blend
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 1/2 teaspoons sumac adds lemony tang
Instructions
Preparation
- Rough chop the roma tomato, half onion, garlic cloves, jalapeño, and parsley so they blend easily.
- In a blender or food processor combine the tomato, onion, garlic, jalapeño, parsley, yogurt, olive oil, and pepper paste. Blend until smooth and creamy.
- Transfer the blended mixture to a bowl and stir in lemon juice, paprika, Aleppo powder, garlic powder, onion powder, 7 spice, coriander, turmeric, salt, and sumac. Taste and adjust jalapeño or salt as needed.
Marination & Baking
- Lay chicken pieces on a parchment-lined baking tray and spread the marinade over every piece, ensuring to slide fingers under the skin for maximum flavor.
- Cover and let the chicken sit at room temperature for 1 hour or refrigerate for up to 8 hours.
- Preheat oven to 425°F. Cover the tray tightly with foil and bake for 1 hour and 30 minutes.
- Remove the foil and bake uncovered for 10–15 minutes, or broil for 2–4 minutes until the skin crisps and browns. Watch closely under the broiler to avoid burning.
Finishing Touches
- Pour leftover raw marinade into a small pot, add water to reach desired consistency, and simmer until bubbling and cooked through.
- Serve chicken straight from the oven with pan juices spooned over the top.
Notes
For a smokier flavor, use smoked paprika and add a tablespoon of harissa. Yogurt can be replaced with tahini for a yogurt-free version. Leftover chicken is great in flatbreads with pickled onions.