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Labna roasted chicken

October 13, 2010
tags: ,

So I forgot to take a photo of this dish, and it’s probably breaking some kind of blogging golden rule but I’m posting it sans-photo because it’s a really good recipe. And anyhow, can’t we all imagine what a roasted chicken looks like?

The labna makes the chicken incredibly tender and sweet. It can be a bit runny, I think using some fresh breadcrumbs for stuffing might be a good idea to soak up the liquid. Otherwise, you can make it into a light gravy, which is just as nice.

You’ll need

  • A medium chicken
  • 3 garlic cloves
  • 250g of labna
  • 3 tbsp of fresh sage
  • 3 tbsp of zataar
  • salt and pepper

To cook

Mix the labna, garlic, salt, pepper and sage together. Push the mixture under the skin (between the skin and the flesh) of the chicken, working it as far back as you can (yeah it’s kinda gross). Put the remaining mixture inside the bird (with or without the breadcrumbs). Rub some olive oil over the outside and sprinkle over the zataar.

Cook at 200 degrees C for 1-1 1/2 hours, basting every so often (this also stops the zataar burning).

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