“What good is the warmth of summer, without the cold of winter to give it sweetness.”
Seriously the Single Best Roast Chicken
I saw a woman while out and about the other day. She looked really lovely, very smartly put together. Awesome distressed leather boots, a kind of weird, in a totally interesting way, purse which was attached to her denim clad leg, a gorgeous sweater in rich fall tones of greens browns and golds. A really great statement overall.
The only problem with her look that I could see was that it was about 30°C out and I couldn’t imagine how she was not dying of the heat!
I was wearing shorts and a tank top, hair pulled up into my standard summer top knot. I was sweltering hot and looking at the fashionably dressed woman was making me break a sweat!
It’s funny how we do that isn’t it? The moment it’s September and “Back To School” time, we immediately want to leap into our boots, sweaters and in my case… roast or braised meats and hearty soups and stews!
And so in honour of that brave woman who bust out her finest autumn outfit on a hot summer’s day, I am going to share with you my recipe for Syrian Chicken.
This roast chicken is SO GOOD you may never make another roast chicken recipe again!
This roast chicken is SO GOOD that since Be Still & Eat’s launch earlier this year, a friend has been asking me to post this recipe with slightly annoying regularity.
This roast chicken is SO GOOD that at the end of a previous relationship, my ex’s final request of me before I left, was not “please stay, we can work it out” but rather that I could at the very least leave him the recipe for Syrian Chicken!
Regardless of how you decide to present this delectable Roast Syrian Chicken, it will undeniably be the star of the show, but to serve it with Syrian Rice and Cucumber Leban and perhaps Fatoush, (which I will share with you soon!) is to surround it with its favourite co-stars! A real Syrian Supper!
Enjoy & Namaste!
- Whole chicken
- olive oil (enough to coat the bird)
- 1-2 tsp Syrian Spice (more or less depending on the size of the bird)
- 1 large onion, sliced
- 2-3 cloves garlic (more or less depending on personal preference) smashed
- Lemon juice, fresh always preferred but jarred works well
- Chicken Broth, unsalted (if you're making a gravy to accompany)
- Preheat oven to 500
- Wash chicken inside and out, pat dry with paper towel
- Slice onions into rounds and place in bottom of roasting pan
- Rub chicken with olive oil all over
- Sprinkle Syrian Spice over well oiled chicken, ensuring that all surfaces are seasoned
- Toss the smashed garlic into the roasting pan
- Roast uncovered for about 15 minutes until skin begins to brown and crisp
- Baste with drippings
- Reduce temp to 375 and cook for a further hour (more or less depending on the size of your bird - to an internal temp of 165)
- Splash juice of one lemon over bird
- Remove bird from roasting pan and stand on its breast for a few minutes before carving, tent loosely with foil
- Remove larger pieces of onion, mash smaller pieces and garlic with a fork
- Bring drippings in roasting pan to gentle boil on stove top adding lemon juice and chicken broth as required for a jus