Middle Eastern Roasted Chicken

Step 1

Clean the cavity of your chicken and remove all the bits.

Step 2

Add salt and vinegar to a deep bowl, then mix so the salt dissolves.

Step 3

Place your chicken in the bowl with the vinegar and salt.

Step 4

Pour enough cold water to submerge the chicken completely.

Step 5

Cover the bowl with plastic wrap and place the chicken in the fridge overnight or at least 6-8 hours.

Step 6

After 6-8 hours, take the chicken out of the fridge and drain the brine. Rinse the chicken with water and pat dry with paper towel.

Step 7

Preheat the oven to 375ºF.

Step 8

all the marinade ingredients in a small bowl to make a paste.

Step 9

Lay the chicken in your desired baking dish.

Step 10

, covering all of the chicken, including the cavity.

Step 11

After applying the marinade, let the chicken sit out for 15-20 minutes while it comes down to room temperature.

Step 12

together with kitchen twine, and tuck the wings under the body of the chicken.

Step 13

Then, cover your baking dish with tin foil and place in the oven.

Step 14

for 40 minutes, then uncover and continue cooking the chicken.

Step 15

It can take anywhere from 50 to 60 minutes for the chicken to cook. When the internal temperature of the chicken reaches 165˚F, the skin is golden, and the juices run clear⏤the chicken is done.

Step 16

Remove from the oven, baste the chicken with the juices, and let rest for about 15 to 20 minutes before cutting.

Step 17

Carve out all the meat and place it on a platter. Enjoy!