Hello my luv’s!! Yes Edwina has been away for a bit, but now back with a vengeance dahlings! I’m asked over and over for this recipe, and its time to finally share it with you all.
This recipe has its roots deep in Lebanese culture. If you love sneaking to your favorite Shawarma place at every opportunity for that garlicky spicy amazing flavor, I will guarantee you that you will love this dinner. Not only is it so simple to make, but you can actually have time to dress AND have a glass of wine before the guests arrive!
The flavors are bold, juicy and delicious. Make sure to make the dipping sauce dahlings, its a must to complete the flavors.
You will need:
1 Whole Roasting Chicken (brined, preferred, but if you don’t have the time you can skip)
Spice Rub: 1 Tbsp Allspice (lebanese is the best), 1 tsp each Salt & Pepper(reduce salt to none if bird is brined), 1 Tbsp Onion Powder, 1 tsp Garlic powder(you can use fresh as well but I do prefer the powder as the other can burn at high heat), and 1 Tbsp Paprika
Juice of 1 lemon
1 potato pealed and boiled until soft and mashed well
1 cup good quality Mayonaise
dash of tabasco to taste
2-4 garlic cloves mashed (to taste)
1 tsp paprika
Salt and Pepper (to taste)
If you are going to brine your chicken, it must be prepared a minimum of 2 hours ahead of cooking or as far as a day ahead. To brine, in a large stock pot (enough to completely cover your chicken) boil on the stove 2 cups of water and 1 cup of Kosher salt, 1/2 cup of brown sugar. Add in 10 peppercorns, 10 whole allspice, 1 whole onion. Boil mixture until salt and sugar are desolved. Allow mixture to cool and place well rinsed roasting chicken to the stock pot. Now top with water (move around so that mixture melds with the water. Make sure there is enough water to cover the chicken. Place a weight over the chicken, cover and store refridgerated until ready to cook.
Once you are ready to cook the chicken, remove the bird and begin to rinse for at least 5 minutes (Its a very important step, otherwise your chicken will be salty!). Brining a chicken, or turkey adds flavor, reduces cooking time and best of all its extremely tender and juicy!
To roast the chicken:
Have either a sharp knife or kitchen shears, place the chicken breast side down on a cutting board. From the top of the bird make a straight cut from the neck area to the bottom of the chicken through the breast bone. Once you have cut, split open the bird so that it is butterflied (you may have to flatten and break the breastbone in order for it to lay completely flat. Spread olive oil in the cavity and the outer part of the bird thoroughly. Take rub mixture and completely cover all areas of the bird with it. If you have left over rub, save it for next time in a jar. Place bird on a roasting rack with drip tray.
In a preheated 400 degree F oven place bird in the oven for 20 mins. After 20 mins reduce heat to 350 Degrees and continue to cook until juices run clear, approximately 1 hour.
Take chicken out of the oven and tent with foil to rest before carving for approx 15 minutes. Carve the chicken, squeeze lemon over the chicken and serve!
Mix all ingredients together and refrigerate for at least 1 hour before serving.
This can be served with rice pilaf or lemon roasted potatoes (recipe to follow) and a fresh salad.
Your guests will all ask for the recipe, I promise!! Enjoy my lil chickens!