One of the great things about this recipe is, no extra oil or water was added in the entire process. This has now become a once in a week tradition at our home, and it is especially handy to have, when you have school going children as it makes for quick easy lunches.
Ingredients:
2 whole chickens 1100 kg each
Dry Rub:
2 heaped tsps of salt
1 1/2 tsp of sweet paprika
1/2 tsp of turmeric powder
2 tsps of coriander powder
1 tsp of cumin powder
1/2 tsp of black pepper powder
1 tsp of zaatar or thyme
Method:
Add your dry rub ingredients into a bowl first. Mix well. Apply to the chicken. Place the chickens on their back, breast side up in your casserole dish, keeping space between the birds.
Additional ingredient
1 whole garlic bulb, separated into pods, but leaving the skins on
1 lemon cut into slices, removing any seeds
3 medium onions, peeled and cut into large chunks
Place the above additional ingredients around the chicken, placing a few slices of lemon on top of the birds.
Preheat your oven to 180 C.
Cover the casserole with foil, and make a few slits in it, to let the steam escape. Place in the oven for 1 hour and 15 mins. When the time has finished, use a knife to check the area between the breast and the thigh, if it comes away easily, your chicken is cooked. Allow the chickens to cool, remove it from the stock and veggies left behind.
Once your chicken has completely cooled you can shred it and store it in the fridge, to be used for sandwiches and salads etc.
The balance vegetables and juices, you can serve as is, if you intend to have the roast chickens the same day, or blitz it with a hand blender till you get a nice stock, which can be used to serve with your chicken, or used to flavour other dishes .If you wish you can strain your sauce, we didn't feel the need to.
Store the shredded chicken in the fridge, and the sauce in another separate container in the fridge for future use.
Enjoy!
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