Arabic Spiced Roast Chicken With Potatoes And Carrots

  • recipe

    Main Meal
    Arabic Spiced Roast Chicken with Potatoes and Carrots


    Zahra Abdalla

Dish TypeMain Meal
Prep Time90
Cook Time0
INGREDIENTS Total items( 12 )
  • recipe Ginger China
    1 tsp
  • recipe Garlic Organic India
    2 pcs
  • recipe Alyoum Whole Chicken Bag Pack
    1 pcs
  • recipe Potato Chat Australia
    4 pcs
  • recipe RS Pure Olive Oil
    3 tbsp
  • recipe Bayara Fine Table Salt
    1 tsp
  • recipe Bayara Black Pepper Powder
    0.5 tsp
  • recipe Coop Tomato Paste
    2 tbsp
  • recipe Bayara Cinnamon Powder
    0.25 tsp
  • recipe Lemon South Africa
    1 pcs
  • recipe Fresh Red Onion Chopped
    4 pcs
  • recipe Carrot Loose Australia
    4 pcs

How to Make

  • Preheat oven at 250°C.
  • To prepare the marinade, mix the olive oil, salt, black pepper powder, tomato paste, minced ginger, minced garlic, cinnamon powder, cardamom powder and lemon juice in a small bowl.
  • Thoroughly wash and pat dry the chicken, and lightly season with salt. Place the chicken along with the onions, carrots, potatoes and garlic bulbs in a large Dutch oven (or a large ovenproof cooking pot), and generously coat the chicken and vegetables with the marinade.
  • Cover the pot, place in the oven and roast the chicken and vegetables on high heat for 15 minutes. Reduce the oven temperature to 170°C and leave to cook for an additional 60 minutes. In the final 15 minutes, remove the lid and allow the chicken to brown Serve with green salad.