PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Garlic Roast Chicken
This version coats the bird in flour before roasting, then finishes it with a striking wipe of garlic and salt. It is the sort of chicken that wants salad and potatoes on the same table.
Prep 20 min · Cook 45 min · Total 65 min · Difficulty: easy
Servings
5
Ingredients
1
large chicken
salt — inside and out
mixed spice — to taste
ghee — for rubbing
1 1/4 cups
flour
garlic — for finishing
Method
1
Drain the cleaned chicken well, season it inside and out, let it sit briefly, then rub it with ghee and dust it all over with flour.
2
Bake it in a lightly greased tray in a moderate oven (about 375°F/190°C; the source doesn't state a temperature) until the skin colors and the meat is cooked through.
3
Finish the hot chicken with plenty of pounded garlic mixed with a little salt, and serve it with salad or potatoes.
Notes
The flour coating suggests a dry, lightly crusted finish rather than a deeply sauced roast.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.