Whole Roasted Chicken

July 9, 2018by Sara Assi


2 lemons cut in half 

1 bay leaves 

1 cinnamon stick 

3-4 whole cardamoms 

One whole chicken weight a maximum of 1.5 kilogram 

A kitchen twine or aluminum foil

Olive oil


Black and white pepper ( u can use more spices if you wish) 

OR A mix of spices (white pepper, black pepper, chicken pepper, paprika, some cinnamon, lebanese 7 spices, dried coriander or whatever spice u have that goes with chicken) 

3 Potato, cubed 

1 whole garlic bulb cut horizontally 

2-3 sprigs of fresh rosemary  


Preheat oven to 170 degrees with the rack in the middle 

Clean your chicken well from the inside out (I get the chicken all cleaned up from the inside, I just cut the neck and the excess skin from the back) rub it with 1/2 lemon 

Mix together the olive oil, salt and whatever spices you’re using and Rub the chicken with them (from outside and inside)

Stuff the cavity with a bay leave, a cinnamon stick the whole cardamoms and 1/2 a lemon 

Tie it using twines or aluminum foil 

In a pan, place the potato and garlic bulb

Sprinkle some olive oil, salt and black pepper (or the mix of spices u used for the chicken) 

Put the chicken in the middle 

Distribute the rosemary sprigs

Bake for around 40 mn covered with aluminum foil 

Remove the foil and bake for another 40-50 mn  (depending on how big your chicken is)  until the chicken is nicely browned

Sara Assi

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