Egyptian Style Oven Baked Chicken
Egyptian Style Oven Baked Chicken
Ingredients
For the Chicken Soaking Solution
- as needed water, enough to cover chicken
- 2 tablespoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/2 lemon, juice of
- 1/2 onion, slices from
- 1 tray ice cubes
For Boiling the Chicken (Soup Flavoring)
- 1 whole chicken, cut into pieces, wings tips removed
- 1 onion, chopped
- 1/2 teaspoon black pepper
- 1 carrot, chopped
- 1 bay leaf
- 2 garlic cloves, whole, peeled
- 1-2 celery stalks, chopped
For the Chicken Marinade
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon thyme
- 2 garlic cloves, minced or grated
- 1 teaspoon pepper paste
- 1/2 teaspoon mustard
- 2 tablespoons olive oil
- 2 tablespoons water
For Serving
- as needed cooked rice
- as needed celery leaves, for garnish
Instructions
- 1
In a large bowl, combine water, 2 tablespoons salt, 1/2 teaspoon black pepper, 2 bay leaves, the juice from 1/2 lemon, and slices from 1/2 onion. Add a tray of ice cubes to the solution.
⏱️ 5 min
- 2
Place the washed chicken pieces into the solution, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2 hours.
⏱️ 5 min
- 3
Remove the chicken from the soaking solution. Place the chicken pieces into a large pot of boiling water. To flavor the soup, add 1 chopped onion, 1/2 teaspoon black pepper, 1 chopped carrot, 1 bay leaf, 2 whole peeled garlic cloves, and 1-2 chopped celery stalks to the pot.
⏱️ 10 min
- 4
Cook the chicken until it is tender and fully cooked, approximately 30-35 minutes.
⏱️ 35 min
- 5
While the chicken is boiling, prepare the marinade. In a separate bowl, combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon paprika, 1/4 teaspoon onion powder, 1/2 teaspoon thyme, 2 minced garlic cloves, 1 teaspoon pepper paste, 1/2 teaspoon mustard, 2 tablespoons olive oil, and 2 tablespoons water.
⏱️ 5 min
- 6
Whisk the marinade ingredients thoroughly until well combined, forming a smooth paste.
⏱️ 2 min
- 7
Once the chicken is cooked, carefully remove it from the pot using a strainer and place the pieces on a wire rack set over a baking tray. Preheat your oven to 400°F (200°C).
⏱️ 3 min•🌡️ 400
- 8
Generously brush the prepared marinade over all surfaces of the cooked chicken pieces.
⏱️ 5 min
- 9
Place the marinated chicken in the preheated oven. Bake for 10 minutes, or until the chicken is beautifully browned and slightly crispy.
⏱️ 10 min•🌡️ 400
- 10
Carefully remove the baked chicken from the oven. Arrange the chicken pieces on a serving plate, typically over a bed of cooked rice. Garnish with fresh celery leaves.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Egyptian Style Oven Baked Chicken
For the Chicken Soaking Solution
- as needed water, enough to cover chicken
- 2 tablespoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/2 lemon, juice of
- 1/2 onion, slices from
- 1 tray ice cubes
For Boiling the Chicken (Soup Flavoring)
- 1 whole chicken, cut into pieces, wings tips removed
- 1 onion, chopped
- 1/2 teaspoon black pepper
- 1 carrot, chopped
- 1 bay leaf
- 2 garlic cloves, whole, peeled
- 1-2 celery stalks, chopped
For the Chicken Marinade
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon thyme
- 2 garlic cloves, minced or grated
- 1 teaspoon pepper paste
- 1/2 teaspoon mustard
- 2 tablespoons olive oil
- 2 tablespoons water
For Serving
- as needed cooked rice
- as needed celery leaves, for garnish
Instructions
- 1
In a large bowl, combine water, 2 tablespoons salt, 1/2 teaspoon black pepper, 2 bay leaves, the juice from 1/2 lemon, and slices from 1/2 onion. Add a tray of ice cubes to the solution.
⏱️ 5 min - 2
Place the washed chicken pieces into the solution, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2 hours.
⏱️ 5 min - 3
Remove the chicken from the soaking solution. Place the chicken pieces into a large pot of boiling water. To flavor the soup, add 1 chopped onion, 1/2 teaspoon black pepper, 1 chopped carrot, 1 bay leaf, 2 whole peeled garlic cloves, and 1-2 chopped celery stalks to the pot.
⏱️ 10 min - 4
Cook the chicken until it is tender and fully cooked, approximately 30-35 minutes.
⏱️ 35 min - 5
While the chicken is boiling, prepare the marinade. In a separate bowl, combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon paprika, 1/4 teaspoon onion powder, 1/2 teaspoon thyme, 2 minced garlic cloves, 1 teaspoon pepper paste, 1/2 teaspoon mustard, 2 tablespoons olive oil, and 2 tablespoons water.
⏱️ 5 min - 6
Whisk the marinade ingredients thoroughly until well combined, forming a smooth paste.
⏱️ 2 min - 7
Once the chicken is cooked, carefully remove it from the pot using a strainer and place the pieces on a wire rack set over a baking tray. Preheat your oven to 400°F (200°C).
⏱️ 3 min•🌡️ 400 - 8
Generously brush the prepared marinade over all surfaces of the cooked chicken pieces.
⏱️ 5 min - 9
Place the marinated chicken in the preheated oven. Bake for 10 minutes, or until the chicken is beautifully browned and slightly crispy.
⏱️ 10 min•🌡️ 400 - 10
Carefully remove the baked chicken from the oven. Arrange the chicken pieces on a serving plate, typically over a bed of cooked rice. Garnish with fresh celery leaves.
⏱️ 5 min