Ingredients

  • 1 3-4 lb. whole chicken
  • 4 garlic cloves, chopped
  • juice of 1/2 lemon
  • 3 tablespoons white vinegar or red wine vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons canola or olive oil
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • salt
  • black pepper
  • kitchen twine

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Mix together the marinade ingredients.
  • INGREDIENTS:

Step 2

  • Place the whole chicken into a large (about 2 gallon size) ziploc bag and pour in the marinade.
  • INGREDIENTS:

Step 3

  • Spread the marinade so that it covers all the chicken.
  • INGREDIENTS:

Step 4

  • Marinade overnight.
  • INGREDIENTS:

Step 5

  • Take the chicken out of the fridge about 30-45 minutes before you roast it, so it comes closer to room temperature. This helps the chicken become more moist and cooked evenly.
  • INGREDIENTS:
  • Length: 45 minutes

Step 6

  • Preheat the oven to 450F.
  • EQUIPMENT:

Step 7

  • Remove the chicken from the marinate and brush off any garlic so it will not burn.
  • INGREDIENTS:

Step 8

  • Lay the chicken breast side up in a roasting pan or cast iron skillet.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Truss the chicken. This keeps the juices in during the roasting and makes the meat more tender.
  • INGREDIENTS:

Step 10

  • Roast 45-55 minutes.
  • Length: 55 minutes

Step 11

  • Let rest 5 minutes before carving.
  • Length: 5 minutes