his recipe is inspired by the cookbook Modern Israeli Cooking
by Danielle Oron, a Toronto-based chef with an Israeli-Moroccan background. The dish is simple but bright and zesty (owing to the lemon and parsley) and jam packed with beautiful garlicky flavor.
As seen in: Blogiversary & Israeli Garlic Chicken Re-Do, Israeli Roasted Garlic Chicken, and as a sous-vide re-imagining in Sous Vide Israeli Garlic Chicken. Also, featured on The Jewish Lady!
Israeli Garlic Roasted Chicken
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Preheat oven to 375°F. Place garlic heads on a baking sheet and roast for at least 40 minutes. (The smell as this is happening is incredible and be prepared for your stomach to rumble if you're even a bit hungry)
After the garlic has begun to change color, test the cloves for softness. When they appear to have softened, remove from the oven and let cool.
Once cooled, slice the heads of the garlic off and squeeze the resulting garlic goo into a food processor. To the food processor, add the cilantro, parsley, butter, lemon juice, salt, pepper, paprika, and cumin seeds. Grind into a thick paste.
In a baking dish, place the chicken pieces and rub your garlic paste all over the pieces, being careful to get the paste into every crevice. Cover and marinate overnight.
Preheat oven to 400°F. Remove the chicken from the fridge and rest on the countertop while the oven preheats (this is to get the chicken closer to room temperature).
Drizzle olive oil over the chicken and cover the dish with foil.
Roast the chicken for 30 minutes. Remove foil and roast for an additional 15 minutes, or at least until the internal temperature reaches 165°F.
After the chicken reaches temperature, turn your broiler on high. Sprinkle paprika on the chicken and allow the chicken to crisp under the broiler until it begins to brown.
Remove and allow the chicken to rest for about 5 minutes before serving. Garnish with fresh chopped parsley.