Palestinian Chicken

Updated at: Thu, 17 Aug 2023 13:48:18 GMT

Step 1

In medium bowl, combine yogurt, shallots, lemon zest and juice, cardamom, sumac, dill, salt and pepper, and olive oil. Set aside.

Step 2

Place raw chicken on cutting board. Using a sharp pair of kitchen shears, cut along each side of the spine. Remove the spine. Snip the breast bone and then crack in half so that the chicken lays flat.

Step 3

Place chicken into a plastic gallon storage bag. Scoop yogurt marinade into bag. Seal bag completely and massage yogurt marinade into chicken to ensure it is completely coated.

Step 4

Place the plastic bag containing the chicken and its yogurt marinade onto a cooking sheet. Refrigerate overnight.

Step 5

Roast in the oven at 450℉ for 45-55 minutes. This is a really great time to make the garlic sauce. See the recipe below!

Step 6

Remove chicken from oven and let it rest for at least 10 minutes. The skin should be crispy.

Step 7

After it is slightly cooled, slice the chicken in half and carve the thigh and drumstick off. Serve with a heaping side of garlic sauce.

Step 8

For garlic sauce (toum): Peel and separate the cloves of 2 heads of garlic. Puree the heads in a food processor. Once they are a paste, add ½ cup of the canola oil very slowly.

Step 9

Add the lemon juice and drizzle the remaining canola oil in very slowly. The mixture should be a thick, spreadable paste. Set aside until ready to use

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