Shawarma-Spiced Whole Chicken Tray Bake

Ingredients

• 1 tbsp Paprika (For the shawarma mix)
• 1 tbsp 7 spice (For the shawarma mix; blend contents unspecified)
• 1 tbsp Aleppo pepper (For the shawarma mix)
• 1 tbsp Ground cumin (For the shawarma mix)
• 1 tbsp Ground coriander (For the shawarma mix)
• 0.5 tbsp Ground cloves (For the shawarma mix)
• 0.5 tbsp Ground cinnamon (For the shawarma mix)
• 1 tbsp Garlic powder (For the shawarma mix)
• 1 tbsp Onion powder (For the shawarma mix)
• 0.5 tbsp Turmeric (For the shawarma mix; source spells this “Tumeric”)
• 2 tbsp Shawarma spice mix (Heaped; prepared from the listed shawarma mix)
• Salt (To taste; source gives no amount)
• Extra-virgin olive oil (For the marinade and a little extra to toss with the vegetables; amount unspecified)
• 1 tbsp Ghee (Heaped)
• 1 tbsp Yogurt
• 1 tbsp Turkish red pepper paste
• 0.5 Lemon juice (Juice of 1/2 lemon)
• 1 Whole chicken (Source does not state its weight)
• 0.5 cup Water (For the roasting tin)
• Vegetables (For roasting; type and amount unspecified)
• Chopped salad (To serve; ingredients and amount unspecified)
• Lebanese bread (Fresh, to serve; amount unspecified)
• Toum (Optional, to serve; amount unspecified)

Steps

1. 1

   Combine the paprika, 7 spice, Aleppo pepper, ground cumin, ground coriander, ground cloves, ground cinnamon, garlic powder, onion powder, and turmeric to make the shawarma spice mix.

2. 2

   Prepare the marinade with 2 heaped tablespoons of the shawarma spice mix, salt, extra-virgin olive oil, 1 heaped tablespoon ghee, yogurt, Turkish red pepper paste, and the juice of half a lemon.

3. 3

   Coat the whole chicken with the marinade. Marinate for at least 6 hours or overnight.

4. 4

   Preheat the oven to 220°C. Set a roasting rack over a roasting tin and pour 1/2 cup water into the tin.

5. 5

   Place the marinated chicken on the roasting rack and bake for 20 minutes.

6. 6

   Toss the vegetables in the remaining marinade with a little extra olive oil, then add them to the roasting tin.

7. 7

   Reduce the oven temperature to 180°C and bake for about 30 minutes, until the chicken is done and well roasted.

8. 8

   Remove the chicken and allow it to rest. Return the vegetables to the oven on high heat for 10 minutes to crisp them up.

9. 9

   Serve with chopped salad, fresh Lebanese bread, and toum if desired.

Notes

The source does not specify the chicken's weight, the type or quantity of vegetables, exact amounts of salt or oil, or a specific oven temperature for “high heat.” It also does not give a resting duration. Serve with the suggested accompaniments if desired. Transcript notes that marinating from morning until afternoon worked well.

Nutrition per serving

• main
• Middle Eastern
• roasted
• tray bake
• chicken
• family meal