Arabic Style Roast Chicken and Vegetables

I always like to put my own spin on the classics. Like this roast chicken. I usually roast my chicken whole, but instead this time I decided to spatchcock the chicken, make deep cuts to make the marination process easier and to make dinner come together faster.

Now I made my life slightly easier, by just removing the back bone and flattening out the legs and thighs. Using a sharp knife I made some cuts in the chicken. It did cut through the skin, however, this resulted in a delicious and flavourful roasted chicken.

Preparation Time 1 hour 30 minutes including marination time

Cook Time 1 hour 30 minutes until the juices run clear.

Serves 4

Ingredients

1 chicken- skin on, gibbets removed.

2 medium carrots

5 medium potatoes

1 head of broccoli

Spice mix

1/2 teaspoon paprika

1/2 teaspoon cumin powder

1/2 teaspoon ground coriander

1/2 teaspoon all spice

1/2 teaspoon cinnamon powder

1/2 teaspoon cloves powder

1/2 teaspoon cardamom

1/4 teaspoon turmeric powder

Salt to taste

1/4 teaspoon white pepper

extra virgin olive oil - for roasting

For the vegetables

1/2 teaspoon garlic powder

1/2 teaspoon salt

a pinch of black pepper

Instructions

1. Spatchcock the chicken. Remove the back bone and flatten the bird.

2. Drizzle the chicken in olive oil and rub to make sure the oil is well distributed on the bird.

3. Rub the chicken in with the spice rub, making sure to get the rub between the scores and on the other side. Set the chicken aside. At this point you can either leave the chicken to marinate overnight or cook it immediately.

4. When ready to cook, if you had left the chicken to marinate, remember to leave the chicken at room temperature for 45 minutes before roasting. But if cooking immediately: Combine 1 Tablespoon oil with the vegetables. Top with the salt, pepper and garlic powder. Give them a quick toss and place them in the roasting tray.

5. Make a space in the middle of the roasting pan and place the chicken in between the vegetables.

6. Bake at 200c for 1 hour or until the internal temperature of the chicken is 70c, when the thermometer is inserted in the thickest part of the breast or the drumstick.

7. Slice chicken and serve with the vegetables. I also served my chicken with hummus.