Go Back
roasted chicken cut into sections on a white adored with parsely, lemon, parsley

Middle Eastern Roasted Chicken

This perfect Middle Eastern Roasted Chicken will soon become your family’s favourite weeknight dinner. It’s juicy and flavourful, with the most delectable Middle Eastern spice blend.
Prep Time 8 hours 20 minutes
Cook Time 50 minutes
Course Dinner
Cuisine Middle Eastern
Servings 4 -6
Calories 358 kcal


  • 1 3-4lb Whole chicken, gizzards and neck removed

Chicken Brine

  • Coldwater as needed
  • 2 tablespoon vinegar
  • 2 tablespoon kosher salt

Chicken Marinade

  • cup lemon juice
  • cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns freshly ground
  • 1 teaspoon turmeric ground
  • 2 tablespoon All-Purpose Baharat
  • 1 tablespoon sumac
  • 4 cloves of garlic pressed


 Brining the chicken

  • Clean the cavity of your chicken and remove all the bits.
  • Add salt and vinegar to a deep bowl, then mix so the salt dissolves.
  • Place your chicken in the bowl with the vinegar and salt.
  • Pour enough cold water to submerge the chicken completely.
  • Cover the bowl with plastic wrap and place the chicken in the fridge for at least 30 minutes up to 1 hour.
  • After one hours, take the chicken out of the fridge and drain the brine. Rinse the chicken with water and pat dry with a paper towel.

Preparing the chicken:

  • Preheat the oven to 375ºF.
  • Mix all the marinade ingredients in a small bowl to make a paste.
  • Lay the chicken in your desired baking dish.
  • Generously coat the chicken with the marinade, covering all of the chicken, including the cavity.
  • After applying the marinade, let the chicken sit out for 15-20 minutes while it comes down to room temperature.
  • Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken.
  • Then, cover your baking dish with tin foil and place in the oven.
  • Roast the chicken for 40 minutes, then uncover and continue cooking the chicken.
  • It can take anywhere from 50 to 60 minutes for the chicken to cook. When the internal temperature of the chicken reaches 165˚F, the skin is golden, and the juices run clear⏤the chicken is done.
  • Remove from the oven, baste the chicken with the juices, and let rest for about 15 to 20 minutes before cutting.
  • Carve out all the meat and place it on a platter. Enjoy!


Spice Substitution

  • If you don't want to make your own Baharat blend you can substitute with a 7-Spice blend
  • Can't find 7-Spice? No problem! You can make it yourself, just mix 1 tablespoon Allspice, ¼ teaspoon each of cinnamon, cumin, cardamom, cloves, nutmeg, & coriander. Don't be scared of all the spices, it's what makes the chicken super delicious!
  • If you use the 7-spice instead of the baharat blend please add 1 teaspoon smoked paprika. 

Kitchen tip:

Don't throw away that yummy chicken’s pan drippings. Instead, you can use it for the most fabulous “stock base” for other recipes. I like to add it to rice, couscous, soups & stews to elevate the flavour.

Keyword easy recipes, middle eastern recipe, Middle eastern roasted chicken, Roasted chicken