Arabian Grilled Chicken

Let's Get Cooking

1. 1. Prepare the Vegetable Base:

   In a large bowl, combine 3 quartered medium red potatoes, 2–3 diced carrots, and 1 sliced medium leek. Add salt to taste, black pepper powder to taste, 2–3 tbsp olive oil, and 1 tbsp Cuisinary Arabian Marinade. Toss thoroughly to evenly coat all vegetables.

2. 2. Season and Marinate the Chicken:

   Place 1 whole skin-on chicken on a tray. Drizzle with 2 tbsp olive oil, season with salt and black pepper powder to taste, and rub 2 tbsp Cuisinary Arabian Marinade all over the skin and inside the cavity until fully coated.

3. 3. Roast in the Oven:

   Preheat oven to 200°C before baking. Spread the seasoned vegetables on a baking tray and place the marinated chicken on top. Bake in a preheated oven at 200°C for 80–90 minutes, or until the internal temperature reaches 157°C at the thickest parts.

4. 4. Plate and Serve:

   Transfer the roasted vegetables and roasted chicken to a serving platter. Drizzle warm chicken jus over the chicken and serve hot.