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Peel the onions and garlic and puree them in a blender until you make a thick paste (or finely chop) and add to a dish or bowl where you will marinade the chicken
Add 1 full tsp of salt, lemon juice, 7 spice, turmeric, sumac and black pepper to the onion garlic mix along with a good drizzle of regular olive oil
Wash the chicken and season with salt and pepper before adding to the marinade. Rub the marinade in the chicken well and under the skin too
Leave the chicken to marinade overnight if possible or for a few hours at least
When you are ready to cook the chicken, take it out about an hour before and bring to room temperature. Heat the oven to 200°C (390F)
Place the chicken in a roasting dish if you haven't done so already, cover with foil and put it in the heated oven for 15 mins at 200°C (390F) then lower the heat to 170°C (340F) and cook for another hour
Turn the chicken half way through
Prepare the basting juice by mixing the dried zaatar leaves with 3-4 tbsp each of olive oil and lemon juice and 1 tsp of salt
After an our on low heat, take the chicken out and remove the foil
Drizzle the basting mix over the chicken and return to the oven for another 15 minutes
Serve with rice or couscous