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Secret Marinade Bottle-Roasted Chicken

Whole chickens marinated in a bright tomato-onion-pepper blend, roasted vertically on bottles until the skin is shatteringly crisp. Potatoes and carrots cook underneath in the same fragrant sauce for an easy one-pan meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 49 minutes
Course Dinner, Main Course
Cuisine Middle Eastern
Servings 8
Calories 480 kcal

Equipment

  • 1 | Blender |
  • 1 | Large tray | for marinating
  • 2 | Glass bottles | clean and sturdy
  • 1 | Large round roasting pan |
  • 1 Tongs
  • 1 | Meat thermometer |

Ingredients
  

  • 2 | | whole chickens | about 1 kg each
  • 4 | | tomatoes | chopped
  • 4 | | onions | chopped
  • 1 | | green bell pepper | chopped
  • 3 | | lemons | juiced
  • 3 | cups | oil |
  • 1 | tbsp | salt |
  • 1 | tbsp | turmeric |
  • 1 | tsp | paprika |
  • 1 | tsp | cumin |
  • 1 | tsp | coriander |
  • 4 –5 | | garlic cloves |
  • 2 | | bay leaves |
  • 4 | | potatoes | sliced
  • 3 | | carrots | sliced
  • | | hot water | as needed
  • | | black pepper | to taste

Instructions
 

  • Blend tomatoes, onions, green pepper, lemon juice, oil, and all spices until smooth.
  • Rub the marinade thoroughly inside and outside the chickens.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Slice potatoes and carrots; toss with remaining marinade, garlic, bay leaves, and pepper.
  • Stand each chicken upright on a clean glass bottle in a large roasting pan.
  • Arrange vegetables around the bottles and add hot water to one-quarter height.
  • Roast at 200°C (400°F) for 75–90 minutes until skin is deep golden and internal temperature reaches 75°C.
  • Rest 5 minutes, then carefully remove from bottles and serve with the vegetables.
  • Tip: Overnight marinating gives the best flavor and juiciness.
  • Tip: Use sturdy bottles that fit snugly inside the chicken cavity.

Notes

Leftover marinade freezes well for up to 3 months
Store cooked chicken in the fridge up to 3 days
Reheat in a hot oven to restore crisp skin
Reduce roasting time if using chicken pieces instead of whole birds