Delicious Arabic roasted chicken and vegetables! This is one of my favorite easy weeknight dinners. Saniya, as it’s traditionally called in Arabic, is basically a marinated whole or chopped up chicken (usually with skin on and bone in), and any kind of veggies. This recipe uses up whatever veggies you have in the fridge and everyone loves it!
You can serve Saniya with either flat bread like pita or rice on the side.
I used a whole chicken this time, but I usually use a chicken cut into 6 pieces.
Also, using a pan with a lid will make your chicken much jucier and not dry out.
Arabic Roasted Chicken (Saniya Jaj) ingredients:
1 whole chicken, or 1 whole chicken cut up
Marinade:
Juice or 1 lemon (save lemon peels to stuff inside chicken)
1/4 cup olive oil
2 tbsp tomato paste
2 tbsp pomegranate molasses
1 tsp Cajun seasoning
1 tsp garlic powder
1 tsp paprika
1 sazon Goya pack
2 tsp black pepper
2 tsp salt
1 tsp Arabic 7 spice blend
Other ingredients:
1 yellow onion (save onion scraps to stuff inside chicken)
Potatoes
Any veggies you have on hand, we also love using carrots and cauliflower when we have them
Saniya Jaj cooking directions:
1. Mix marinade ingredients together in a bowl & rub all over chicken. You can roast it immediately but I always put my chicken to marinade overnight in the fridge for the best flavor.
2. Put your marinated chicken in a oven safe dish that has a fitted lid. Stuff the lemon and onion scraps inside.
3. Add veggies next to the chicken.
4. Cover with a lid and roast in your oven at 425 degrees Fahrenheit for 20 minutes and then 2 hours and 275. Remove the lid at the end and broil for a crispy top.
Serve warm with fresh rice or bread and enjoy!
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New recipes every week! Subscribe & turn on notifications to never miss a new post! Please leave me a comment and let me know how it came out for you I love to hear your thoughts! ~Rosemary
