Baharat roast chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.
This baharat roast chicken recipe uses a popular Middle Eastern spice blend, baharat, to create spectacularly flavorful roasted chicken thighs. Not only does it lend an exotic flourish to your table, it might also be the easiest chicken you’ve ever made.–Angie Zoobkoff
Baharat Roast Chicken
- Quick Glance
- 10 M
- 2 H, 10 M
- Serves 4 to 6
- 2 tablespoons baharat spice blend (10 g)
- 2 teaspoons ground sumac (4 g)
- 1 teaspoons ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 4 store-bought or homemade preserved lemons, halved and flesh scooped out and discarded (about 7 ounces or 200 g)
- 3 garlic cloves, crushed (about 10 g)
- 1 3/4 cups store-bought or homemade chicken stock (415 ml)
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon sea salt (4 g)
- A few grinds black pepper
- 12 bone-in, skin-on chicken thighs (about 2 kg)
- 2 red onions, thinly sliced into half moons (about 14 ounces or 400 g)
- Cooked rice or couscous (optional), for serving
- 1. 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.
- 2. Preheat the oven to 400°F (200°C).
- 3. 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.
- 4. Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.