Grilled Chicken on a Rack in the Oven with Vegetables

Ingredients

• 1 chicken, cut in half
• Chicken marinade:
• Lemon juice
• Crushed garlic
• Olive oil
• Paprika
• Black pepper
• Oregano (dried thyme)
• Cumin
• Turmeric
• Curry powder
• Salt
• Vegetables:
• Potatoes
• Eggplant
• Carrots
• Sweet green peppers
• Hot pepper
• Peas
• Green beans
• Black olives
• Onion
• Tomato
• Garlic
• Vegetable seasoning:
• Rice:
• 1 cup rice, washed and soaked for half an hour
• 1 onion, chopped
• Cinnamon sticks
• Cardamom
• Bay leaf
• Cloves
• Minced garlic
• 1 tablespoon tomato paste
• 2 blended tomatoes
• 1 1/2 cups boiling water
• Rice method:
• Sauté the chopped onion with the whole spices: cinnamon sticks, cardamom, bay leaf, and cloves
• Try Mixed Meat and Vegetable Tray Bake from Rana too
• Also from Rana, here is Chicken Shawarma Sliders in a special recipe

Method

1. Rinse the chicken and make lengthwise slits with a knife.
2. Mix all the marinade ingredients and soak the chicken for at least 2 hours or overnight; the longer the marinating time, the better and more flavorful the result.
   Timers: 120 min
3. Cut the vegetables into medium pieces, season them, and arrange them in the roasting pan.
4. Place a rack over the pan of vegetables and put the chicken on the rack.
5. Put a little water in the pan over the vegetables.
6. Cover the chicken with parchment paper, then wrap everything (the chicken with the rack and the pan) in aluminum foil and place them in the oven at the highest temperature.
7. After one hour, remove the aluminum foil and the parchment paper and baste the chicken with the juices that have collected in the pan from the chicken and vegetables.
8. Return the chicken on the rack and the tray of vegetables to the oven without the foil; once the chicken is fully cooked, brown it.
9. Serve the chicken and vegetables alongside rice. Rice method:
10. Sauté the chopped onion with whole aromatics such as cinnamon sticks, cardamom, bay leaf, and cloves.
11. When the onion softens, add the garlic and sauté until it softens as well.
12. Add tomato paste, fresh tomatoes, peppers, and spices and sauté briefly.
13. Add boiling water, then add the drained rice.
14. Bring the liquid and rice to a vigorous boil until the water level drops to the top of the rice.
15. Reduce the heat, cover, and leave for about half an hour or according to the rice quantity.
16. Rana Atwi
17. Try Rana’s mixed meat-and-vegetable tray as well.
18. Also from Rana, try her special shawarma sliders recipe.