Chicken and turkey
Seven-spice roast chicken is a gathering dish made by rubbing a whole chicken with a signature Lebanese spice blend and roasting it slowly in the oven. Cinnamon, allspice, and cloves give the blend a spicy, slightly sweet aroma. Served on a large platter, it is easy to share at a group breakfast.
Mix the cinnamon, allspice, cloves, and cumin with the olive oil, garlic, lemon juice, and salt to make a thick marinade.
Rub the marinade thoroughly all over the whole chicken, including under the skin. Let it rest at room temperature for 15 minutes.
Roast the chicken in a preheated oven until the skin is deep golden brown and the inside is fully cooked.
Let the chicken rest for 10 minutes after removing it from the oven. Transfer it to a large platter, carve it into pieces, and serve.
Let the chicken rest for at least 10 minutes after removing it from the oven; if you carve it too soon, its juices will run onto the plate and the meat will dry out.
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