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Restaurants›Albaraka Mediterranean Market and Grill›Deboned Whole Chicken Recipe

Deboned Whole Chicken Recipe

Name: Albaraka Mediterranean Market and Grills Deboned Whole Chicken Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 each whole chicken, skin-on, deboned (backbone removed, cavity intact); 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 3 tbs plain yogurt (full fat); 2 tbs olive oil; 3 cloves garlic, minced (about 3 cloves); 2 tbs fresh lemon juice; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 0.5 tsp red pepper flakes (optional, for mild heat); 0.25 tsp ground cinnamon; 1 tbs brown sugar or honey; 1 each onion, quartered; 1 each lemon, halved; 2 sprigs fresh rosemary sprigs; 3 sprigs fresh thyme sprigs; 2 tbs unsalted butter, softened (or more olive oil); 0.5 cups chicken or vegetable stock; 2 tbs fresh parsley, chopped (for garnish)

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

Tender, perfectly seasoned halal deboned whole chicken, easy to serve and full of rich flavor. Ideal for family meals, gatherings, or sharing at home in Raleigh.

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Ingredients

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Chicken

1 each whole chicken, skin-on, deboned (backbone removed, cavity intact)

1 1/2 tbs kosher salt

1 tsp Black pepper, freshly ground

Marinade / Rub

3 tbs plain yogurt (full fat)

2 tbs olive oil

3 cloves garlic, minced (about 3 cloves)

2 tbs fresh lemon juice

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1/2 tsp red pepper flakes (optional, for mild heat)

1/4 tsp Ground cinnamon

1 tbs brown sugar or honey

Aromatics & Stuffing

1 each onion, quartered

1 each lemon, halved

2 sprigs fresh rosemary sprigs

3 sprigs fresh thyme sprigs

Roasting & Serving

2 tbs unsalted butter, softened (or more olive oil)

1/2 cups chicken or vegetable stock

2 tbs Fresh parsley, chopped (for garnish)

Method

Chicken

Prepare chicken

Remove chicken from packaging and pat thoroughly dry with paper towels inside and out. Tuck any exposed wing tips. If the deboned chicken has loose skin at the cavity, gently separate skin from breast to allow rub under skin later. Season the cavity and exterior lightly with 1 tbs kosher salt and 1/2 tsp black pepper; set aside.

Marinade / Rub

Make marinade

In a medium bowl combine 3 tbs plain yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp red pepper flakes (if using), 1/4 tsp ground cinnamon, 1 tbs brown sugar or honey and the remaining 1/2 tbs kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Apply marinade

Loosen skin over the breast and thighs and spread about half of the marinade directly onto the meat under the skin. Rub the remaining marinade evenly over the exterior skin and into the cavity.

Marinate time

Cover the chicken and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) to develop flavor. If short on time, let sit at room temperature for 30 minutes after rubbing.

Aromatics & Stuffing

Stuff cavity

Place the quartered onion, halved lemon, rosemary and thyme inside the cavity. These aromatics will infuse flavor during roasting.

Truss for even cooking

If needed, fold wings and legs/ends to create a compact shape for even roasting. For a deboned whole chicken, use kitchen twine to tie the cavity closed or close with skewers so the stuffing stays inside and the bird holds shape.

Roasting & Serving

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a wire rack inside a roasting pan or use a rimmed baking sheet lined with foil. Brush the skin with 2 tbs softened butter (or olive oil) for extra browning.

Roast

Place the deboned chicken breast-side up on the rack. Pour 1/2 cup chicken or vegetable stock into the bottom of the pan (not over the chicken) to keep drippings from burning. Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). For a deboned whole chicken weighing about 3 to 4 lbs, expect 50–70 minutes total roasting time; check after 35 minutes and then every 10 minutes. If skin is browning too quickly, tent loosely with foil.

Rest

Remove chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; carryover cooking will bring internal temperature to 165°F (74°C). Resting lets juices redistribute for a moist result.

Finish and serve

While the chicken rests, spoon pan juices into a small saucepan and simmer 2–3 minutes to concentrate. Skim fat if desired, then whisk in any juices left in the baking dish. Slice the deboned chicken across the breast and down the leg seams to portion. Arrange on a platter, spoon the pan sauce over or serve on the side, and garnish with chopped parsley.