Make Delicious Lebanese Roasted Shahin Chicken: Easy Recipe!

Name: Make Delicious Lebanese Roasted Shahin Chicken: Easy Recipe!
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Cuisine: Lebanese
Ingredients: 1 piece Whole Chicken (About 1.5-2 kg (3-4 lbs)); 4 tablespoons Olive Oil (Extra virgin); 3 tablespoons Lemon Juice (Freshly squeezed); 4 cloves Garlic (Minced); 1 teaspoon Paprika (Sweet or smoked); 1/2 teaspoon Cumin (Ground); 1/2 teaspoon Coriander (Ground); 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black Pepper (Freshly ground, or to taste)

Learn how to prepare a flavorful Lebanese Roasted Shahin Chicken, a delicious and tender dish perfect for any occasion. This recipe guides you through marinating and roasting a whole chicken to golden perfection with aromatic spices.

#Roasted Chicken

#Shahin Chicken

#Middle Eastern

#Main Course

#Easy Dinner

Marinated raw chicken ready for roasting

Recipe Information

15m

Prep Time

1h 20m

Cook Time

1h 35m

Total Time

Servings

Medium

Lebanese

Arabic

Nutrition (per serving)

450

Calories

55g

Protein

Carbs

25g

Fat

Chicken roasting in the oven, starting to brown

Ingredients

Whole Chicken
(About 1.5-2 kg (3-4 lbs))
1 piece
Olive Oil
(Extra virgin)
4 tablespoons

Lemon Juice
(Freshly squeezed)
3 tablespoons
Garlic
(Minced)
4 cloves
Paprika
(Sweet or smoked)
1 teaspoon
Cumin
(Ground)
1 teaspoon
Coriander
(Ground)
1 teaspoon

Salt
(Or to taste)
1 teaspoon
Black Pepper
(Freshly ground, or to taste)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden brown and crispy roasted Shahin chicken

Instructions

0/6 completed

1
Prepare the chicken by patting it dry with paper towels. You can spatchcock it or leave it whole. Make small incisions in the chicken for better marinade penetration.
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5m
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Prepare the chicken by patting it dry with paper towels. You can spatchcock it or leave it whole. Make small incisions in the chicken for better marinade penetration.
5m
Drying the chicken skin helps it become crispy.
2
In a bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, coriander, salt, and black pepper to create the marinade.
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3m
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In a bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, coriander, salt, and black pepper to create the marinade.
3m
Ensure all spices are well mixed for even flavor.

3
Rub the marinade all over the chicken, both inside and out, ensuring it gets into the incisions. For best results, let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
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5m
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Rub the marinade all over the chicken, both inside and out, ensuring it gets into the incisions. For best results, let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
5m
Longer marination equals more flavor and tenderness.
4
Preheat your oven to 200°C (400°F). Place the marinated chicken on a roasting rack in a baking dish. You can add some vegetables like potatoes or onions around the chicken.
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2m
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Preheat your oven to 200°C (400°F). Place the marinated chicken on a roasting rack in a baking dish. You can add some vegetables like potatoes or onions around the chicken.
2m
Use a roasting rack for even cooking and crispy skin.
5
Roast the chicken for 60-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and the skin is golden brown and crispy. Baste occasionally with pan juices.
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1h 20m
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Roast the chicken for 60-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and the skin is golden brown and crispy. Baste occasionally with pan juices.
1h 20m
A meat thermometer ensures the chicken is cooked through and safe to eat.

6
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and moist chicken.
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15m
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Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and moist chicken.
15m
Resting is crucial for a juicy chicken, don't skip this step!