There are so many recipes out there made of chicken. I personally love cooking with chicken. While most of the time I love cooking with only the chicken breast, occasionally a whole chicken does wonders. Most of the flavor of chicken comes from its bones and skin, making a whole chicken more tasty than just chicken breast. I know there are about a billion different ways for roasting a chicken. This recipe requires you to flatten the chicken. This is a great way to cook a whole chicken in less time, and ensure it is kept moist and full of flavor.
To flatten the chicken you use a pair of kitchen scissors or a knife to cut out the backbone. You’re going to flip the chicken over so that its breast side is down. You’re going to cut all the way along both sides of the backbone from the neck to the bottom. Flip the chicken back so it’s breast side is up again. Spread it out in the baking dish. Then use the heel of your hand to push it down all over so that it’s a uniform height.
Ingredients:
1 whole chicken
4 tablespoons mustard
8 tablespoons shatta
1 cup olive oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon white vinegar
3/4 cup lemon juice
1 tablespoon lemon zest
1 tablespoon chicken boullion
1 onion, sliced
8 cloves garlic
2 jalapeños, halved lengthwise
7 bay leaves
10 cardamon pods, crushed open
5 potatoes, cubed
Directions:
Preheat oven to 425F.
Flatten the chicken n put it in a baking dish.
Add cubed potatoes, onion slices, 2 jalapeños, 8 cloves of garlic, bay leaves, and cardamom seeds.
In a separate bowl mix together 8 tablespoons shatta, 1/2 cup lemon juice, 1/2 cup olive oil, splash of white vinegar, 3 tablespoons of country Dijon mustard, salt, black pepper, lemon zest and chicken bouillon. Mix well and pour on top of the chicken and potatoes.
Place the baking dish, covered, in the oven at 425F for 1 1/2 to 2 hours.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!