Home Oven Roasted Chicken

Ingredients

• 2 raw chicken
• 1 teaspoon white pepper
• 1 teaspoon sumac
• 1 teaspoon ginger
• 1 teaspoon dried coriander
• 1 teaspoon seven-spice blend
• 1 teaspoon black pepper
• half a teaspoon cardamom
• half a teaspoon cinnamon
• 1 teaspoon tomato paste [tomato concentrate]
• 1 teaspoon red pepper paste
• 1 tablespoon salt
• quarter cup vinegar
• half a cup vegetable oil
• 10-12 cloves garlic
• 1 small onion
• 2 cinnamon sticks
• a little bay leaves
• a cup or half a cup of water in the marinade + water for boiling water
• a cup yogurt
• a pinch of salt for boiling salt
• quarter cup white vinegar
• no specified amount water, salt, and vinegar for soaking
• 2 loaves bread
• no specified amount sliced onion
• no specified amount parsley
• no specified amount for the side bread oil
• no specified amount for the side bread sumac
• no specified amount for the side bread red pepper paste
• no specified amount for the side bread salt

Instructions

1. Soak the chicken in a bowl of water, salt, and vinegar before preparation.
2. Clean the chicken, cut it along the breast side, and remove the fatty piece at the back during preparation.
3. Bend the wings at the joint for each chicken during preparation so that the chicken takes on a flattened shape.
4. Press down on the chicken's back by hand during preparation until it is flattened.
5. Place the two chickens in the boiling pot, with the breast side facing up and the wings spread apart.
6. Add regular tap water to the pot so it heats with the chicken and the scum rises.
7. Remove the scum from the surface of the water in the pot.
8. Add bay leaves, the two cinnamon sticks, and a pinch of salt to the pot after removing the scum.
9. Leave the chicken in the pot for approximately 15 to 20 minutes, until it reaches half doneness.
10. Put the marinade ingredients in the blender, including the listed spices, liquids, garlic, onion, red pepper paste, and tomato paste.
11. Add a cup of water or, optionally, a cup of yogurt to the blender instead of water.
12. Add half a cup of water to the blender, as stated by the chef, after adding the onion and tomato paste.
13. Blend the marinade ingredients until ready.
14. Line an oven tray with aluminum foil in the home oven.
15. Prick the chicken with a fork on the oven tray so the marinade reaches the inside.
16. Place the chicken on the oven tray and coat it with marinade on all sides, taking care to cover the corners.
17. Place the oven rack lengthwise over the oven tray, then place the chicken on the oven rack.
18. Arrange the wings on the chicken over the oven rack so they do not burn.
19. Preheat the home oven to 200°C, with only the top grill turned on.
20. Place the oven tray with the rack and chicken in the oven on the rack slightly above the middle.
21. More clean marinade may be added to the chicken while it is in the oven if it dries out.
22. Roast the chicken in the oven on the first side for about half an hour.
23. Turn the chicken onto the second side on the oven rack after about half an hour.
24. Return the chicken to the oven for about 10 minutes after turning, until it finishes cooking.
25. Continue the browning stage in the oven until the chicken is ready and browned.
26. Open the thigh after removing the chicken from the oven to ensure it is fully cooked and contains no blood.