Recipe of Jamie Oliver Middle Eastern roast chicken with salads and flatbreads

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, middle eastern roast chicken with salads and flatbreads. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Middle Eastern roast chicken with salads and flatbreads is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Middle Eastern roast chicken with salads and flatbreads is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook middle eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Middle Eastern roast chicken with salads and flatbreads:

1. Make ready whole chicken (1,8kgs)
2. Make ready flat leaf parsley - chopped
3. Get freshly chopped mint
4. Get garlic cloves - sliced
5. Take lemon
6. Take Zaatar (plus extra to serve)
7. Get sumac
8. Make ready olive oil
9. Take white wine
10. Take Salt and pepper
11. Make ready Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve

Steps to make Middle Eastern roast chicken with salads and flatbreads:

1. Place your chicken on a board and pierce it all over with a sharp knife.
2. Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together.
3. Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity.
4. Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better.
5. When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken).
6. 20 minutes before the end, remove the foil and finish roasting.
7. Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go.
8. Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe)

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