Grilled Chicken in a Gas Oven

Ingredients

• 1 whole chicken
• The marinade:
• 3 tablespoons yogurt
• 1 large tablespoon white vinegar
• 2 large tablespoons oil
• 1 large tablespoon honey
• 1 large tablespoon mustard - optional
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon seven spice
• 1/2 teaspoon ground ginger
• 1 teaspoon chicken seasoning
• 1 teaspoon garlic powder
• 1 and 1/2 teaspoons paprika
• Aromatics such as bay leaves, cardamom pods, and onion

Method

1. Mix the marinade ingredients together and rub the clean, well-drained chicken thoroughly after washing. Rub it inside and out and under the skin, if possible, with this marinade.
2. Leave the chicken to marinate for at least 4 hours, preferably overnight.
   Timers: 240 min
3. Cut the onion into rings and spread them over the bottom of the tray, then place the chicken on top of the onion rings so it does not stick to the tray. Add some of the aromatics inside and over the chicken.
4. Keep the marinade to baste the chicken while it roasts.
5. Use a skewer or a long wooden stick and pierce the chicken from the right wing to the left, and another stick from the right thigh to the left, or tie them with string so they do not cook and burn before the chicken is done, thus keeping the chicken’s shape intact.
6. Add 1/2 cup of water to the tray, then place it in a preheated oven at 200°C. Keep an eye on it and add a little water to the tray whenever it evaporates, and baste the chicken with the marinade using a brush every half hour.
7. Leave the chicken in the oven for about 2 hours, or until fully cooked and tender.
   Timers: 120 min
8. Finally, brown the chicken from the top for about 15 minutes.
   Timers: 15 min
9. Note: The tablespoon of honey is essential in the marinade because it gives the chicken a distinctive tenderness.
10. Also from Amir's delicious recipes, try Eggplant Maqluba with Meat
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