View my step by step video

Middle Eastern Roast Chicken

This post is all about Mother’s Day. One day to respect and shower a person with love and affection that we should be doing year long. I’m part of a group of YouTubers called Tastemade and when they spoke about creating a collaboration for Mother’s Day, I jumped at the opportunity. This Mother’s Day is especially hard for me as my mother has not been well for the last 3 months and it’s been a very difficult time for all of us. I based this recipe on all the flavours my mom would love and although we can’t celebrate this year, I hope to celebrate with her in the near future.

This roast Chicken is smothered in a delicious marinade made with ingredients like olive oil, lemon juice, garlic, harissa, sumac, salt, pepper and pomegranate molasses.

Toum Garlic Paste

It’s roasted to perfection and served with a delicious Toum which is an authentic garlic paste served as a dip or a spread. You can find that recipe here

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Middle Eastern Roast Chicken with Toum


  • Ingredients
  • 4 Chicken quarters – skinned and cleaned
  • Marinade
  • 1/4 cup olive oil
  • Juice of a lemon
  • 1 tsp chopped garlic
  • 1 tsp harissa
  • 1 tsp coarse salt
  • 1 tsp coarse pepper
  • 1 tsp sumac
  • I lemon sliced
  • 1 onion sliced
  • 1 – 2 tbsps toasted pinenuts
  • Parsley for garnish
  • Toum for dipping
  • Arabic pita
  • Olive Oil


  1. Process
  2. Score the Chicken and store it in a ziploc bag with the marinade in the fridge overnight
  3. Pre heat the oven to 350 degrees and add a roasting pan
  4. Once the roasting pan is hot, add the Chicken and return to the oven and cook for a period of 25 mins
  5. In the mean time, pour the leftover marinade from the bag into a saucepan and cook it on a high heat till it reduces by half. This will kill all bacteria
  6. Remove the chicken fom the oven in between and baste with half the marinade
  7. Remove the Chicken from the oven after 25 mins and flip over, baste with the remaining marinade and add the lemon and onion slices
  8. Return for another 20 mins
  9. Turn the oven to broil setting for another 7 – 10 mins
  10. Remove and sprinkle with extra sumac and pine nuts and serve with tomb and kabobs. Garnish with parsley