Recipe: Appetizing Middle Eastern roast chicken with salads and flatbreads

Middle Eastern roast chicken with salads and flatbreads.

You can have Middle Eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you achieve it.

It's 1 of whole chicken (1,8kgs).
It's 2 tbsp of flat leaf parsley - chopped.
It's 1-2 tbsp of freshly chopped mint.
Prepare 3 of garlic cloves - sliced.
You need 1 of lemon.
It's 1 tbsp of Zaatar (plus extra to serve).
Prepare 1 tbsp of sumac.
Prepare 4 tbsp of olive oil.
It's 70 ml of white wine.
Prepare of Salt and pepper.
You need of Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve.

Place your chicken on a board and pierce it all over with a sharp knife..
Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together..
Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity..
Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better..
When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken)..
20 minutes before the end, remove the foil and finish roasting..
Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go..
Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe).