Oven-Roasted Chicken with Roasted Carrots, French Fries, and Garlic Sauce

Ingredients

• 1 whole chicken
• 4 tbsp tomato paste
• 3 tbsp oil (For the chicken marinade)
• 3 tbsp butter (Softened)
• 2 tbsp lemon juice (For the chicken marinade)
• 2 tbsp cornstarch
• 1 tbsp white vinegar (For the chicken marinade)
• 1 tsp turmeric
• salt (To taste, for the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tbsp onion powder
• 1 tsp red chili powder
• 6 cloves garlic (Finely minced; for the chicken marinade)
• 1 bulb garlic (For the roasting base)
• 1 white onion (For the roasting base)
• 1 red onion (For the roasting base)
• 2 sprigs rosemary (For the roasting base)
• lemon slices (Fresh; for the roasting base)
• 6 cups water (For cleaning/brining the chicken)
• 0.5 cup vinegar (For cleaning/brining the chicken)
• 1 tbsp salt (For cleaning/brining the chicken)
• 6 tbsp mayonnaise (For the garlic sauce)
• 1 tbsp lemon juice (For the garlic sauce)
• salt (To taste; for the garlic sauce)
• 2.5 cloves garlic (Minced; source gives 2–3 cloves, for the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 1 tsp garlic powder (For the garlic sauce)
• 2 tbsp olive oil (For the garlic sauce)
• roasted carrots (To serve; no quantity provided)
• French fries (To serve; no quantity provided)
• rice or pita bread (To serve; choose one; no quantity provided)

Steps

1. 1

   In a large bowl, combine the water, vinegar, and salt for cleaning the chicken.

2. 2

   Add the whole chicken to the salt-and-vinegar water and let it sit for 2 hours.

3. 3

   Rinse the chicken under cold running water, then pat it dry with paper towels.

4. 4

   In a bowl, mix the tomato paste, oil, softened butter, lemon juice, white vinegar, salt, black pepper, garlic powder, onion powder, cornstarch, turmeric, and red chili powder.

5. 5

   Add the finely minced garlic to the marinade and mix well.

6. 6

   Rub the marinade all over the chicken, coating it evenly.

7. 7

   Cover the chicken and refrigerate it for at least 2 hours, or overnight for 8–12 hours.

8. 8

   Preheat the oven to 400°F (200°C).

9. 9

   Remove the chicken from the marinade.

10. 10

    Arrange the garlic bulb, white onion, red onion, rosemary sprigs, and fresh lemon slices in a large roasting pan.

11. 11

    Place the chicken on top of the aromatics.

12. 12

    Cover the roasting pan with aluminum foil and roast for 1 hour and 10 minutes at 400°F (200°C).

13. 13

    Remove the foil and increase the oven temperature to 430°F (220°C).

14. 14

    Baste the chicken with the pan juices.

15. 15

    Continue roasting for an additional 15–20 minutes, or until the chicken is cooked through and golden brown.

16. 16

    For the garlic sauce, mix the mayonnaise, lemon juice, salt, minced garlic, black pepper, and garlic powder.

17. 17

    Stir in the olive oil until the sauce is smooth.

18. 18

    Serve the roasted chicken with roasted carrots, French fries, garlic sauce, and rice or pita bread.

Notes

The source does not provide a quantity or separate method for the roasted carrots, French fries, rice, or pita bread. It also does not specify the chicken's weight or a final internal temperature; roast until cooked through and golden brown as stated.

Nutrition per serving

• main
• roasted
• oven-baked
• chicken
• family dinner
• Middle Eastern-inspired
• garlic sauce
• gluten-free if served without pita