How can one talk about Syrian food without mentioning Syrian people? Such a fertile and blessed land loved by Prophets travelers alike. Such a bountiful people and land where hospitality knows no bounds and fruit tree branches hang low from their blessed load. May Allah take vengeance for Iraq and Syria and every Muslim nation victimized by the enemy.
This Syrian roast chicken, hosted by the MENA Cooking Club, is bold and unapologetic in its rustic and robust flavors. Zingy lemon, pungent garlic, and cozy roasted chicken and potatoes is a combination that surpasses frontiers and merges cultures. Very simple and adaptable to make, this is a great one-dish family meal.
1x1.5kg whole chicken
10 cloves garlic, grated
4 lemons, juiced
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/2 cup olive oil
3-4 large potatoes
Cut chicken up into 8 pieces (2 legs, 2 thighs, 2 breasts, 2 wings with some breast) and put in a zip lock bag.
Add to the chicken all the lemon juice, grated garlic, salt, pepper, chilli, and olive oil.
Let marinate overnight in the refrigerator or at least 2 hours, depending on available time.
Put the chicken skin-side up in a large baking dish and randomly place potato chunks around the chicken.
Roast the chicken in a preheated 400F oven for 1 hour and 30 minutes.
Serve hot with a green salad.
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