Whole Roasted Chicken Shawarma - Bonappeteach

Step 1

1 Begin by rinsing your chicken and patting it dry.

Step 2

2 Butterfly your whole chicken (or ask your local grocer to do this for you).

Step 3

3 Remove any remaining internal organs with a spoon and discard.

Step 4

4 Place your chicken in a shallow dish.

Step 5

5 Place salt and pepper all over both the inside and outside of your chicken.

Step 6

6 Combine all your spices in a bowl. Add the oil and the lemon juice and whisk it together.

Step 7

7 Pour and rub the marinade all over the entire chicken top to bottom.

Step 8

8 Allow it to marinade for at least two hours.

Step 9

9 Preheat the oven to 425 degrees F.

Step 10

10 Use a roasting pan or even a baking sheet covered in parchment and lat the chicken flat over the top. Parchment makes for easy clean up (don't use foil).

Step 11

11 Place the chicken so it is breast side up. Tuck the wing tips in to prevent over cooking and allowing more heat to reach the thicker parts of the chicken.

Step 12

12 Bake for 40-60 minutes depending on the size of your bird. The internal temperature should reach 165 degrees F. If the skin gets too crispy and your bird needs more time, cover the top loosely with foil and bake for an additional amount of time (as needed).

Step 13

13 When the chicken is done, allow it to rest 10 minutes or so. This allows the chicken to retain it's juices.

Step 14

14 Cut the chicken into desired pieces and place on a large serving platter. Enjoy!