Palestinian Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1 whole chicken (4-5 pounds)

1 cup Greek yogurt

2 shallots (chopped)

1 lemon (zest and juice)

1 handful fresh dill (chopped)

1 teaspoon sumac

½ teaspoon ground cardamom

2 tablespoons extra virgin olive oil

Pinch kosher salt and black pepper

8 large garlic cloves

1 lemon (juice only)

¼ cup olive oil

½ cup mayonnaise

½ cup Greek Yogurt

Directions

For Toum Sauce:

For this sauce, I’d recommend watching Andrew make it. It’s tricky to do with just garlic, lemon, and oil. My cheater method involves processing the garlic and oil and lemon and then stirring that mixture into mayo and yogurt in whatever ratio you prefer until it tastes delicious!

For the chicken:

Using some sturdy kitchen shears, remove the backbone from the chicken and press it flat. Transfer the bird to a large resealable bag.

In a medium bowl stir together yogurt, shallots, lemon zest and juice, dill, sumac, cardamom and olive oil. Season with pinches of salt and pepper and stir to combine. Spoon into bag with chicken and make sure chicken is covered with marinade. Press out any air and seal tightly. Refrigerate for at least four hours or overnight is best.

To roast, preheat oven to 450 °F. Line a rimmed baking sheet with foil and set a rack over the foil. Remove chicken from bag and roast it for 45-55 minutes until it is deeply browned and the internal temperature registers 165˚F in the breast or 180˚ in the thigh. Remove and let rest for 10 minutes. Then slice and serve with sauce.

Nutrition

• Serving Size: 0.25 chicken
• Calories: 852 kcal
• Total Fat: 71 g
• Saturated Fat: 14 g
• Unsaturated Fat: 53 g
• Trans Fat: 0.2 g
• Cholesterol: 158 mg
• Sodium: 341 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 44 g