Lebanese Whole Farouj (Roast Chicken)

Ingredients

• 2.25 lb Whole chicken (Between 2 and 2.5 lbs)
• 1 tbsp Sweet pepper paste (Used in brine)
• 1 tbsp Tomato paste (Used in brine)
• 2 tbsp Salt (Used in brine)
• 2 tbsp Vinegar (Used in brine)
• 1 Lemon (Whole, to be blended for brine)
• 1 Orange (Whole, to be blended for brine)
• 1 Lemon (Sliced, for brine)
• Water (Enough to fully submerge the chicken)
• 1 tbsp Paprika (Divided: half for brine, half for rub)
• 1 tsp Ground ginger (Divided: half for brine, half for rub)
• 0.5 tsp Curry powder (Divided: half for brine, half for rub)
• 1 tbsp White pepper (Divided: half for brine, half for rub)
• 1 tbsp Black pepper (Divided: half for brine, half for rub)
• 0.5 tbsp Ground coriander (Divided: half for brine, half for rub)
• 2 Bay leaves (For brine)
• 2 Cinnamon sticks (For brine)

Steps

1. 1

   Prepare the brine concentrate: In a blender, combine the whole lemon, whole orange, sweet pepper paste, tomato paste, salt, vinegar, and a small amount of water. Blend until the mixture is completely smooth.

2. 2

   Build the full brine: Pour the blended concentrate into a large bowl or container. Add enough additional water so that the chicken can be fully submerged. Stir in the sliced lemon, bay leaves, cinnamon sticks, and exactly half of the prepared spice mix (paprika, ginger, curry powder, white pepper, black pepper, and coriander).

3. 3

   Brine the chicken: Submerge the whole chicken into the liquid. Cover and refrigerate for at least 4 hours, though 24 hours is ideal for the best flavor and texture.

4. 4

   Season for roasting: Remove the chicken from the brine and discard the liquid. Use paper towels to pat the chicken completely dry on all sides. Rub the remaining half of the spice mix all over the skin of the chicken.

5. 5

   Initial high-heat roast: Preheat your oven to 450°F (230°C). Place the chicken in a roasting pan and roast for 20 minutes to crisp the skin.

6. 6

   Finish roasting: Lower the oven temperature to 350°F (175°C) and continue roasting for approximately 45 minutes. Baste the chicken with its own juices every 15-20 minutes. The chicken is done when an internal thermometer reaches 160°F (71°C) at the thickest part of the breast or thigh.

7. 7

   Rest and serve: Remove the chicken from the oven and let it rest for at least 5 minutes before carving to allow the juices to redistribute. Serve with toum (garlic sauce), pickles, and fries.

Notes

For the best results, ensure the chicken is completely dry before applying the spice rub to achieve a crispier skin. The internal temperature of 160°F is slightly below the standard 165°F to account for carryover cooking during the resting period.

Nutrition per serving

• chicken
• roast
• Lebanese
• high-protein
• main course
• dinner
• Middle Eastern
• citrus-brined