Baharat roast chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.
Baharat Roast Chicken
- Quick Glance
- 10 M
- 2 H, 10 M
- Serves 4 to 6
In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag once or twice.
Preheat the oven to 400°F (200°C).
Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions. Roast until the chicken is golden brown and the juices run clear when pierced with a knife, 40 to 50 minutes.
Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.
Recipe Testers' Reviews
What a wonderfully easy chicken dish full of flavor! I can't express enough how easy this baharat roast chicken is. You literally throw all the ingredients together to marinate overnight and then in the oven it goes. Done. I already had some Baharat spice but not enough for this recipe. When I ventured out to buy more, I found out that there is quite a variety of baharat mixtures out there and the one I ended up buying was quite different than the one I already had. (Baharat can be found in Mediterranean/Middle Eastern markets under "7 Spices.") The spices rendered a very flavorful chicken. I would experiment with adding a bit more baharat and possibly also adding some dried mint and increasing the amount of preserved lemon.
I was unfamiliar with the spice blend baharat and made my own. It’s smoky and sweet smelling and we're now finding other uses for the spice blend! This baharat roast chicken recipe was straightforward and fast to assemble. Let the chicken marinate, dump the chicken and marinade in a roasting pan, and cook while you're making a pan of rice—an easy weeknight dinner to get on the table. It was also good enough for company. The recipe could be doubled, but I'd cook it in 2 separate pans. I now have a batch of Baharat spice mix in the cabinet and I'm on the lookout for other uses!