Jordanian Chicken Zarb, Home Oven
Lidded oven-roasted bone-in chicken with measured root vegetables and divided seasoning oil.
Preparation: 30 min · Cooking: 1 hr 40 min · Total: 2 hr 10 min · 2 servings
Ingredients
- 600 g RAW bone-in skin-on chicken thighs
- 150 g RAW trimmed carrot
- 300 g RAW trimmed potato
- 150 g RAW trimmed onion
- 3 tbsp Olive oil TOTAL for divided seasoning mixture
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.5 tsp Smoked paprika
- 0.25 tsp Ground turmeric
- 0.5 tsp Fine salt
- 60 ml Optional hot water for observed drying, maximum (optional)
Instructions
Wash and cut vegetables first
Wash produce before raw chicken work. Cut 300 g potato, 150 g onion and 150 g carrot into manageable roughly 3 cm pieces; total vegetables 600 g. Do not wash raw chicken.
Wash produce before raw chicken work. Cut 300 g potato, 150 g onion and 150 g carrot into manageable roughly 3 cm pieces; total vegetables 600 g. Do not wash raw chicken.
Mix and divide before raw contact
Mix all 3 tbsp oil with 0.5 tsp each cumin, coriander, smoked paprika and salt, plus 0.25 tsp turmeric. Stir thoroughly. Divide actual mixture by weight: two-thirds into chicken bowl, one-third into separate clean vegetable bowl BEFORE raw contact. Finished mixture is not assumed exactly 45 ml.
Mix all 3 tbsp oil with 0.5 tsp each cumin, coriander, smoked paprika and salt, plus 0.25 tsp turmeric. Stir thoroughly. Divide actual mixture by weight: two-thirds into chicken bowl, one-third into separate clean vegetable bowl BEFORE raw contact. Finished mixture is not assumed exactly 45 ml.
Season chicken separately
Coat all 600 g raw thighs in their two-thirds mixture with raw-poultry tools. Never return these tools or used seasoning to the clean vegetable bowl; keep chilled if assembly is delayed.
Coat all 600 g raw thighs in their two-thirds mixture with raw-poultry tools. Never return these tools or used seasoning to the clean vegetable bowl; keep chilled if assembly is delayed.
Build a normal lidded roaster
Preheat conventional oven to 200°C. Toss vegetables with their untouched one-third seasoning. Put them below chicken in an oven-rated heavy metal roaster with normal fitted lid and safe headroom. No airtight pressure seal or indoor charcoal; no inherited rice.
Preheat conventional oven to 200°C. Toss vegetables with their untouched one-third seasoning. Put them below chicken in an oven-rated heavy metal roaster with normal fitted lid and safe headroom. No airtight pressure seal or indoor charcoal; no inherited rice.
Roast covered and inspect
Roast at 200°C from a 90-minute first check. Inspect safely for drying; add only recorded portions of the optional 60 ml hot reserve if needed. Use four comparable-depth base vessels/batches for fourfold, not a four-times-deeper pot.
Roast at 200°C from a 90-minute first check. Inspect safely for drying; add only recorded portions of the optional 60 ml hot reserve if needed. Use four comparable-depth base vessels/batches for fourfold, not a four-times-deeper pot.
Roast covered and inspect: 5400 seconds
Uncover and brown if needed
Open lid away from face using protected grips. Brown uncovered from a 10-minute check only if needed, without burning skin. A fixed time or browned surface never replaces thermometer and vegetable checks.
Open lid away from face using protected grips. Brown uncovered from a 10-minute check only if needed, without burning skin. A fixed time or browned surface never replaces thermometer and vegetable checks.
Uncover and brown if needed: 600 seconds
Verify chicken and vegetables
Use a clean calibrated thermometer: representative thick thigh centres must reach 74°C, away from bone. Potatoes/carrots must also be tender. Continue cooking as needed; 100 minutes is not a safety guarantee.
Use a clean calibrated thermometer: representative thick thigh centres must reach 74°C, away from bone. Potatoes/carrots must also be tender. Continue cooking as needed; 100 minutes is not a safety guarantee.
Serve and store promptly
Serve chicken and vegetables as 2 catalogue shares; no hidden rice accompaniment. Hold hot at least 60°C if waiting briefly. Refrigerate shallow leftovers promptly and use within 2 days or earlier ingredient deadline.
Serve chicken and vegetables as 2 catalogue shares; no hidden rice accompaniment. Hold hot at least 60°C if waiting briefly. Refrigerate shallow leftovers promptly and use within 2 days or earlier ingredient deadline.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Lidded oven-roasted bone-in chicken with measured root vegetables and divided seasoning oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.