Shawarma-spiced Whole Chicken

This spatchcocked chicken is deeply flavored, juicy, and crisp, with golden potatoes and caramelized onions roasted underneath. Effortless enough for a weeknight, impressive enough for guests.

Ingredients

• 1 whole chicken, about 4 to 5 lb
• 1/2bottle Beituti Garlic Shawarma Marinade
• 1.5 lb potatoes, cut into wedges
• 2 red onions, sliced into thick wedges
• Extra virgin olive oil
• Salt, if needed

Directions

1. Spatchcock the chicken
   Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lays flat. This ensures even cooking and crisp skin.

2. Marinate
   Rub the chicken generously with Beituti Garlic Shawarma Marinade, making sure to get some under the skin and all over the surface. Cover and marinate for at least 6 hours or overnight for best flavor.

3. Initial roast
   Preheat the oven to 220°C. Place the chicken on a roasting rack set over a roasting tin. Pour 1/2 cup water into the bottom of the tin to prevent burning. Roast for 20 minutes until the skin starts to take on color.

4. Prepare the vegetables
   Meanwhile, toss the potatoes and red onions with the remaining marinade and a drizzle of extra virgin olive oil. Season lightly with salt if needed.

5. Finish roasting
   Reduce the oven temperature to 180°C. Add the vegetables to the roasting tin under the chicken and return to the oven. Roast for about 30 minutes, until the chicken is cooked through and deeply golden.

6. Rest and crisp
   Remove the chicken from the oven and let it rest for 10 minutes. Increase the oven temperature to high heat and return the vegetables to the oven for 10 minutes to crisp and caramelize.

7. Serve
   Carve the chicken and serve over the crispy shawarma roasted vegetables. Finish with a drizzle of tahini sauce or with toum sauce on the side, a squeeze of lemon, or chopped parsley if desired.