Oven-grilled chicken on a rack .. a special recipe like no other!

A rich recipe that can be served without a side dish .. the vegetables are cooked with it and rice is served alongside

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:

Olive oil

Cumin

Turmeric

Black pepper

Paprika

Curry powder

Salt

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

Hot pepper

Salt

Black pepper

Cumin

Paprika

1 1/2 cups boiling water

Preparation method:

Wash the chicken and cut it lengthwise with a knife
Mix all the marinade ingredients and marinate the chicken for at least 2 hours or overnight.. the longer the marinating time, the better and tastier the result.
Cut the vegetables into medium pieces, season them, and arrange them in a baking tray
Place a rack over the vegetable tray and put the chicken on the rack
Add a little water to the tray over the vegetables.
Place parchment paper over the chicken, then cover everything (the chicken with the rack and tray) with aluminum foil and put it in the oven at the highest temperature.
After one hour, remove the aluminum foil and parchment paper and baste the chicken with the juices that collected in the tray from the chicken and vegetables
Return the chicken on the rack and the vegetable tray to the oven, uncovered this time..and once the chicken is well cooked, brown it
Serve the chicken and vegetables alongside the rice Rice method:
Sauté the chopped onion with the whole spices: cinnamon sticks, cardamom, bay leaf, and cloves
When it wilts.. add the garlic and stir until it also wilts
Add the tomato paste, tomatoes, pepper, and spices, and stir a little
Add the boiling water, then add the drained rice
Leave over high heat until the water evaporates and reaches the level of the rice
Reduce the heat, cover, and leave for 15 minutes or depending on the amount of rice.

This special recipe is from our friend and the chef at Shou Tabkhin Today:

Rana Atwi

Click on Rana's name to visit her profile on our site and see all her delicious recipes

Try Mixed Meat and Vegetable Tray Bake from Rana too

Also from Rana, here is Chicken Shawarma Sliders in a special recipe

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Grilled Chicken on a Rack in the Oven with Vegetables

Prep checklist

Cooking notes