I don’t always cook whole chickens. And when I do, I don’t always cook them this way. But WOWWOWOWOWWW I ate a whole one myself for shabbat dinner and then the second one myself for shabbat lunch. Juicy and moist meat, crispy and scrumptious skin… Is it wrong that I’m getting turned on?! Make this. You will enjoy every bite. This can be sliced up as a pre-entree appetizer, or served with my roasted potatoes and zucchini or any other side dish as an entree.
Ingredients
2 whole medium size chickens
1 lemon, halved
1 tbsp salt
1 tsp pepper
1 tbsp sweet paprika
1/2 tbsp smoked paprika
1/2 tbsp cayenne
1 tbsp shwarma spice mix
1 tbsp bbq spice mix
1 tsp herbes de provence (sold at every supermarket spice aisle)
1 tsp dijon mustard
3 cloves fresh grated garlic
1 tsp sesame oil
4 tbsp olive oil
Preheat your oven to 350F. Line a baking or roasting dish with foil, rinse the chickens inside and out, dry on paper towels and set onto the baking dish. Combine all ingredients after the lemon on the list together in a small bowl and rub all over your clean chickens on the baking sheet. Place 1/2 lemon inside the cavity of each chicken. If you have kitchen twine you can tie the chicken legs together. Bake uncovered at 350F for 1.5 hrs or until the juices run clear. Allow about 5-10 minutes of resting time before you cut into it so the juices can redistribute.
