Lebanese Rotisserie Chicken

Ingredients

• 1.5 kg whole chicken (Whole chicken, about 1.5 kg)
• 1.5 L water (For the brine)
• 50 g salt (For the brine)
• 1 tbsp garlic powder (For the brine)
• 1 tsp French thyme (For the brine)
• 1 rosemary (One twig/sprig, for the brine)
• 2 tsp ground coriander (For the brine)
• 0.5 tsp white pepper (For the brine)
• 1 tsp ground ginger (For the brine)
• 0.5 tsp ground cardamom (For the brine)
• 1 tbsp black peppercorns (For the brine)
• 1 lemon (Juice and rind, for the brine)
• 1 tsp paprika (For basting)
• 0.5 tsp white pepper (For basting)
• 1 tsp salt (For basting)
• 1 tbsp olive oil (For the basting mixture)
• 2 tbsp lemon juice (For the basting mixture)
• 0.5 lemon (Stuffed inside the chicken)
• olive oil (A little, for brushing the chicken before roasting)
• salt (A light sprinkle, for seasoning the chicken before roasting)

Steps

1. 1

   Prepare the brine in a container large enough to hold the chicken. Combine the water and 50 g salt, then add the garlic powder, French thyme, rosemary sprig, ground coriander, white pepper, ground ginger, cardamom, black peppercorns, and the juice and rind of one lemon. Stir to distribute the seasonings.

2. 2

   Submerge the whole chicken in the brine. Cover and refrigerate for at least 3 hours; preferably brine it overnight for the fullest flavor.

3. 3

   Remove the chicken from the brine and discard the brine. Pat the chicken thoroughly dry with paper towels; drying the skin well helps it roast crisp and brown.

4. 4

   Stuff the chicken cavity with half a lemon. Tie the legs together and secure the wings against the body with kitchen twine so the chicken cooks evenly.

5. 5

   Brush the chicken lightly with olive oil and sprinkle it with a small amount of salt.

6. 6

   Place the chicken on a roasting rack or rotisserie setup over a roasting tray. Put a separate tray containing water underneath it to catch the drippings and help prevent the juices from scorching.

7. 7

   Preheat the oven to 160°C. Roast the chicken at 160°C for 20 minutes.

8. 8

   Increase the oven temperature to 200°C and continue roasting for at least 1½ hours, until the skin is well browned and the thickest part of the meat reaches 74°C.

9. 9

   While the chicken roasts, combine the paprika, ½ teaspoon white pepper, 1 teaspoon salt, olive oil, and lemon juice in a small bowl. Stir into a smooth basting mixture.

10. 10

    During the final 30 minutes of roasting, brush the chicken generously with the basting mixture twice, spacing the applications apart so the coating can brown between bastings.

11. 11

    When fully cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. Serve hot with the pan juices or desired sides.

Notes

The source specifies at least 3 hours of brining, preferably overnight. Cooking time is given as 20 minutes at 160°C followed by at least 1½ hours at 200°C; use an instant-read thermometer to confirm 74°C in the thickest part of the chicken. Rest before carving for juicier meat.

Nutrition per serving

• main
• Middle Eastern
• Lebanese
• roasted
• whole chicken
• brined
• gluten-free
• dairy-free