Yields: 4-6 Servings
Prep time: 20 mins | Cook time: 50 mins
Ingredients
Chicken: 7 pieces (wings with tips removed + whole drumsticks/thighs).
اضافة اعلان
Base: 1 large onion (sliced into rings).
Topping: 1 tomato (grated), 1 green bell pepper (sliced).
Aromatics: 10 whole garlic cloves.
The Marinade:
3 tbsp sunflower oil.
1 tsp tomato paste (tomato molasses).
1.5 tbsp chili paste (shatta).
2 tsp mixed spices (Baharat).
2 tsp curry powder.
¼ tsp chili powder.
¼ tsp black pepper.
Salt to taste.
Instructions
Clean the Chicken: Wash the chicken thoroughly with lemon and vinegar, then drain well.
Marinate: In a large bowl, combine chicken with oil, tomato paste, chili paste, salt, and all spices. Mix until evenly coated. For best results, let it marinate for 30 minutes.
Assemble the Tray:
Arrange onion rings at the bottom of the tray to create a base.
Place chicken pieces over the onions, skin-side up. Make small incisions in larger pieces to ensure even cooking.
Scatter garlic cloves between the chicken and spread the grated tomato on top.
Roasting:
Place in a preheated oven at high heat (bottom heating) for 40 minutes without opening the door.
Add green bell pepper slices on top, move the tray closer to the broiler (top heat), and grill for 10 minutes until golden and crispy.
Serve: Serve hot with rice or flatbread.
2. Oven-Baked Chicken and Vegetable Medley
Yields: 4 Servings
Prep time: 30 mins | Cook time: 60 mins
Ingredients
Protein: 1 whole chicken (cut into 4 parts).
Vegetables: 2 potatoes, 1 eggplant, 1 carrot, 1 green bell pepper, 1 onion.
The Glaze/Marinade:
½ cup ketchup.
5 cloves of garlic (minced).
Juice and zest of 1 lemon.
2 tbsp tomato sauce.
2 tsp salt.
1 tsp paprika.
1 tsp chicken seasoning.
1 tbsp dried rosemary.
½ tsp black pepper.
Instructions
Prep the Veggies: Slice all vegetables into rings or medium slices. Lightly fry the potatoes and eggplant (half-fry only) to hold their shape during baking.
Mix the Sauce: Whisk together lemon juice, zest, ketchup, garlic, tomato sauce, salt, and spices until well combined.
Assemble the Tray:
Spread onions, carrots, and peppers at the bottom.
Add a layer of potatoes.
Coat the chicken generously with the sauce and place over the potatoes.
Tuck eggplant slices between the chicken pieces.
Baking:
Bake in a preheated oven at 190°C (375°F).
Roast for about an hour until the chicken is fully cooked.
Pro Tip: During baking, periodically baste the chicken with the juices gathered in the tray for a moist and glossy finish.
Serve: Serve immediately while hot.
